Creamy Southern Buttermilk Pie (Printer-Friendly)
Smooth, tangy custard blends with lemon and butter in a flaky deep dish crust for a southern classic.
# What You’ll Need:
→ Filling
01 -
1 1/3 cups granulated sugar
02 -
2 1/2 tablespoons all-purpose flour
03 -
3/4 cup buttermilk
04 -
1/2 cup (1 stick) salted butter, melted
05 -
3 large eggs
06 -
1 tablespoon fresh squeezed lemon juice
07 -
2 teaspoons vanilla extract
→ Crust
08 -
1 (9-inch) deep dish pie crust
# Steps to Make This:
01 -
Set oven temperature to 350°F (177°C).
02 -
In a large bowl, stir together granulated sugar and all-purpose flour until evenly blended.
03 -
Add buttermilk, melted salted butter, eggs, fresh lemon juice, and vanilla extract to the dry mixture; whisk until smooth and fully incorporated.
04 -
Pour the prepared filling into the 9-inch deep dish pie crust placed on a sheet tray to catch any drips.
05 -
Bake for 55 to 70 minutes until the top is golden brown and the filling is set but slightly jiggly in the center. If browning too quickly, cover loosely with aluminum foil.
06 -
Allow to cool at room temperature for at least 3 hours before serving, or refrigerate and serve chilled as preferred.
# Additional Notes:
01 -
For best results, use real buttermilk and fresh lemon juice. Allow eggs and buttermilk to come to room temperature before mixing to ensure smooth incorporation.