Old Fashioned Buttermilk Pie is sweet and tangy with a perfectly flaky crust! 🙂
What better way to start out the week than with a slice of Old Fashioned Buttermilk Pie? If you’re following me on Instagram, you may have noticed that I posted a short “behind the scenes” clip of this pie on Friday. I had never actually eaten Buttermilk Pie before, but I knew I would love it. (Any baked good containing buttermilk is almost always amazing.) Anyway, we gave it a try on Friday evening, and I enjoyed every bite. I also may have eaten more than one slice. (Don’t tell.) My recipes don’t always come out perfect the first time, so I was happy that this one did.
There’s a good reason why the recipe didn’t need any changes; it was my great-grandma’s. 🙂 I found it on a handwritten note stuck inside one of her cookbooks. I always have fun finding little things like that and translating her scribbles and comments into a full written recipe.
Even though I like pie, I’ve never really been sure what my favorite kind of pie is. I enjoy a wide range of flavors and I’ve tried a lot of pies where I thought, “That’s really good; I like it”. However, I don’t know that I’ve eaten one yet where I said, “Wow! This is the BEST pie I’ve ever had and it’s now my favorite kind.”
I think I may have found it with this Buttermilk Pie. Fruit pies, coconut creme pies, custard pies, chocolate pies and pecan pies are all great in my book, but this simple pie is probably my new favorite.
The filling is sweet and custard-like with a hint of tanginess from the buttermilk. I used my favorite flaky crust recipe with part freshly ground whole what flour and part all purpose flour. (You can substitute the whole wheat with all purpose flour if you like. Just keep in mind you may need to reduce the amount of water in the crust.)
This pie is very simple, so if you’re a beginning pie maker it’s a good place to start. 🙂
Old Fashioned Buttermilk Pie
- 3/4 cup whole wheat flour
- 1/2 cup unbleached, all purpose flour
- 1/2 teaspoon salt
- 1/3 cup + 1 Tablespoon cold butter
- 5-7 Tablespoons ice water
- 1/2 cup butter, softened to room temperature
- 1 1/2 cups refined sugar
- 3 Tablespoons flour
- 3 eggs, well beaten
- 1 cup buttermilk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- pinch of nutmeg
Make the crust: In a small bowl, stir together flours and salt. Using a cheese grater, grate the 1/3 cup +1 Tablespoon cold butter over dry ingredients and toss just until butter is evenly incorporated (there will still be small chunks of butter). Stir in ice water with a fork until a loose dough forms. Shape into a ball, wrap in plastic wrap, and place in refrigerator.
Make the filling: In a large mixing bowl, beat the 1/2 cup room temperature butter with sugar until fluffy. Beat in flour, eggs, buttermilk, lemon juice, vanilla, salt, and nutmeg.
Assemble pie: Preheat oven to 350 degrees Fahrenheit. Remove dough from refrigerator. Place on lightly floured surface and roll out into circle large enough to cover 9-inch pie plate. Place dough in plate and shape to plate, trimming off any excess or folding and tucking it evenly around the edges. Pour buttermilk mixture into crust.
Bake for 50 to 60 minutes or until crust is golden brown and center of pie is set. Let cool before slicing.
~K in the Kitchen