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Old-Fashioned Buttermilk Pie
Melissa Hart

Old-Fashioned Buttermilk Pie

Buttermilk pie makes a thin crackled top over a lemony custard that cuts clean after cooling. It uses pantry ingredients and one unbaked crust, which explains why it stayed in so many handwritten recipe boxes. A slight wobble in the center is right; a wave means it needs more time.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch 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 fit the pie crust into a 9-inch plate, crimping the edge high.
  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 unbaked crust and set the pie on a rimmed sheet pan.
  5. Bake for 50 to 55 minutes until the top is golden, the edges are set and the center gives a small wobble rather than a liquid wave.
  6. Cool for at least 3 hours before slicing so the custard sets cleanly.