Go Back
Crackled-Top Buttermilk Pie
Melissa Hart

Crackled-Top Buttermilk Pie

Buttermilk pie has a lemony custard under a thin, browned skin that cracks when the fork goes in. Pull it while the middle still gives a small wobble. If the center rises like a dome and splits, the eggs have gone too far.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 3 tbsp all-purpose flour
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup whole buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 350°F and set the unbaked crust on a rimmed sheet pan.
  2. Whisk the eggs, sugar and flour for 1 minute until smooth.
  3. Whisk in the melted butter gradually, then add the buttermilk, lemon juice, vanilla, nutmeg and salt.
  4. Pour the filling into the crust and bake for 50 to 55 minutes until the top is golden, the edges are set and the center wobbles slightly.
  5. Cool for at least 3 hours before slicing so the custard sets cleanly.