Deliciously Creamy Buttermilk Pie Recipe You’ll Love!
This recipe combines the simplicity of basic ingredients with the magic of buttermilk to create a pie that’s creamy, sweet, and comforting. It's easy to whip up and even easier to enjoy. Whether you're a seasoned baker or just starting out, this recipe will guide you to a perfectly golden, custard-like pie that’s sure to impress your family and friends. Let’s get baking!
Ingredients
Instructions
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Prepare Your Oven and Pie Crust
Preheat your oven to 400°F (200°C). Place your 9-inch deep dish pie crust on a baking sheet to catch any drips while baking. If you're using a store-bought crust, make sure it's thawed and ready to go.
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Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2 minutes with an electric mixer on medium speed.
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Incorporate the Eggs and Vanilla
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Once all the eggs are incorporated, mix in the vanilla extract until everything is well combined.
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Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until smooth—don't overbeat.
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Add Lemon Juice and Pour into Crust
Stir in the lemon juice, then pour the filling into the prepared pie crust. Smooth the top with a spatula for an even surface.
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Bake the Pie
Place the pie on the middle rack of your preheated oven. Bake at 400°F (200°C) for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 50 to 60 minutes. The pie is done when the top is golden brown and a knife inserted into the center comes out clean.
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Cool and Serve
Let the buttermilk pie cool on a wire rack for at least 1 hour before serving. It’s best enjoyed warm but can be served at room temperature. If you have leftovers, cover the pie and refrigerate.
Note
- When combining the dry ingredients with the wet ingredients, mix just until smooth. Overmixing can lead to a less tender texture.
- If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning while the filling continues to set.
- For a firmer texture, refrigerate the pie for a few hours before serving. This can help the filling set completely.
- Feel free to add a pinch of cinnamon or nutmeg to the filling for extra flavor.
- To avoid a soggy bottom, you can bake the crust for 10 minutes before adding the filling. This helps to create a barrier.
