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Buttermilk Pie

I decided to make buttermilk pie, because I had some buttermilk that I needed to use.  Looking over the ingredients and instructions from Cook’s Illustrated, I discovered I had everything I needed.  The pie seemed easy to make, so I decided to go for it.  What I really like about this pie is that it is not overly sweet, unlike many Southern desserts.  It has a rich tangy taste that I really enjoyed.  I hope you do too!

Ingredients

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1 unbaked pie crust.  (Do yourself a favor and make the Best Pie Dough from scratch!)

3/4 cup (5 1/4 ounces) plus 2 teaspoons sugar

1 tablespoon cornstarch

3/4 teaspoon salt

2 large eggs plus 5 large yolks

1 3/4 cups buttermilk

1/4 cup heavy cream*

4 tablespoons unsalted butter, melted

2 teaspoons distilled white vinegar

*As you can see from the picture above, I did not have heavy cream.  You can use 3 parts milk to 1 part butter as a substitute for heavy cream.  So, in this recipe, you would use 3 tablespoons milk and 1 tablespoon butter (4 tablespoons = 1/4 cup).

Adjust oven rack to lowest position.  Place rimmed baking sheet on oven rack and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick (Although it is not necessary, I roll the dough out on parchment paper. It creates less mess and makes it easier to transfer to the pie dish.)

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Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with your other hand. Leave overhanging dough in place. Refrigerate until dough is firm, about 30 minutes. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself.  (Folded edge should be flush with edge of pie plate.)  Flute dough (as seen below) or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

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Remove pie pan from refrigerator.  Line crust with parchment paper and fill with pie weights or pennies. Bake for 15 minutes. I didn’t have enough pennies so I used change from a change jar I have. (Note: The recipe I used said to use foil, which I used as you can see below. It did not turn out that well.  The foil stuck to one part of the dough even though it was nonstick foil, and I made sure the nonstick surface was in contact with the dough.  Next time, I am going to use parchment paper and have changed these instructions accordingly.)

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Remove foil and weights, rotate plate, and bake for 10 additional minutes.  Brush surface of hot crust with egg white.  (You won’t need all of it to coat crust.)  Bake for 1 minute longer.

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Filling

Whisk 3/4 cup sugar, cornstarch, and salt together in large bowl.

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Whisk eggs and yolks into sugar mixture until well combined.

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Whisk buttermilk, cream, melted butter, vinegar, and vanilla into sugar-egg mixture until incorporated.

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Reduce oven temperature to 300 degrees. Whisk buttermilk mixture to recombine and, leaving pie shell in oven, carefully pour buttermilk mixture into hot pie shell. Bake for 10 minutes. Sprinkle remaining 2 teaspoons of sugar evenly over top of pie. Continue to bake until center jiggles slightly when pie is shaken, 30 to 40 minutes.

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Remove pie from oven and increase oven temperature to 450 degrees. Once oven comes to temperature, place pie on upper-middle oven rack and bake until golden brown on top, 5 to 7 minutes.

Buttermilk Pie

Let pie cool for 30 minutes on wire rack. Transfer to refrigerator to chill, about 3 hours. Serve.

Buttermilk Pie

 

Buttermilk Pie
Author: 
Recipe type: Baked Goods
 
I decided to make buttermilk pie, because I had some buttermilk that I needed to use. Looking over the ingredients and instructions from Cook's Magazine, I discovered I had everything I needed. The pie seemed easy to make, so I decided to go for it. What I really like about this pie is that it is not overly sweet, unlike many Southern desserts. It has a rich tangy taste that I really enjoyed. I hope you do too!
Ingredients
  • 1 unbaked pie crust. (Do yourself a favor and make the Best Pie Dough from scratch!)
  • ¾ cup (5¼ ounces) plus 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • ¾ teaspoon salt
  • 2 large eggs plus 5 large yolks
  • 1¾ cups buttermilk
  • ¼ cup heavy cream
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons distilled white vinegar
Instructions
  1. Adjust oven rack to lowest position. Place rimmed baking sheet on oven rack and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about ⅛ inch thick (Although it is not necessary, I roll the dough out on parchment paper. It creates less mess and makes it easier to transfer to the pie dish.)
  2. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with your other hand. Leave overhanging dough in place. Refrigerate until dough is firm, about 30 minutes. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself. (Folded edge should be flush with edge of pie plate.) Flute dough (as seen below) or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
  3. Remove pie pan from refrigerator. Line crust with parchment paper and fill with pie weights or pennies. Bake for 15 minutes. I didn't have enough pennies so I used change from a change jar I have. (Note: The recipe I used said to use foil, which I used as you can see below. It did not turn out that well. The foil stuck to one part of the dough even though it was nonstick foil, and I made sure the nonstick surface was in contact with the dough. Next time, I am going to use parchment paper and have changed these instructions accordingly.)
  4. Remove foil and weights, rotate plate, and bake for 10 additional minutes. Brush surface of hot crust with egg white. (You won’t need all of it to coat crust.) Bake for 1 minute longer.
  5. Filling
  6. Whisk ¾ cup sugar, cornstarch, and salt together in large bowl.
  7. Whisk eggs and yolks into sugar mixture until well combined.
  8. Whisk buttermilk, cream, melted butter, vinegar, and vanilla into sugar-egg mixture until incorporated.
  9. Reduce oven temperature to 300 degrees. Whisk buttermilk mixture to recombine and, leaving pie shell in oven, carefully pour buttermilk mixture into hot pie shell. Bake for 10 minutes. Sprinkle remaining 2 teaspoons of sugar evenly over top of pie. Continue to bake until center jiggles slightly when pie is shaken, 30 to 40 minutes.
  10. Remove pie from oven and increase oven temperature to 450 degrees. Once oven comes to temperature, place pie on upper-middle oven rack and bake until golden brown on top, 5 to 7 minutes.
  11. Let pie cool for 30 minutes on wire rack. Transfer to refrigerator to chill, about 3 hours. Serve.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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