Buttermilk Pie Recipe
Buttermilk Pie is one of the great Southern dessert traditions — a silky, lightly tangy custard baked into a flaky pie shell until it barely jiggles in the center and the top turns a pale, golden brown. Simple ingredients, remarkable results, and the kind of dessert that people who have never heard of it before will immediately want the recipe.
Ingredients
Filling
3 large eggs, beaten
1/2 cup melted butter
3/4 cup buttermilk
1/2 tsp vanilla extract
1/4 cup Pioneer® All Purpose Flour
1 1/4 cups sugar
1/2 tsp salt
1 cup shredded coconut (optional)
1 9-inch unbaked pie dough (use half of the Pie Crust Recipe, saving/freezing the other until needed)
Pie Crust
2 cups Pioneer All Purpose Flour
1 tsp salt
1 cup butter, softened
1 large egg, beaten
1/4 cup milk
1 tbsp distilled white vinegar
This Buttermilk Pie Recipe delivers the classic Southern custard texture and subtly sweet, tangy flavor that makes buttermilk pie a timeless, from-scratch dessert worth making with Pioneer baking mix for the flaky, tender crust it deserves.
Instructions
- Filling
Filling
- Preheat the Oven
Preheat a conventional oven to 350°F.
- Combine Wet Ingredients
In a large bowl, combine the eggs, melted butter, buttermilk, and vanilla extract and stir until combined.
- Mix Dry Ingredients
In a separate bowl, mix flour, sugar, and salt and combine.
- Form the Filling
Add the dry ingredients to the wet ingredients and stir well until a dough forms.
- Fill and Bake Pie
Put mixture in an unbaked pie shell and bake for 45 minutes. Pie Crust
- Cut In the Butter
Blend flour, salt, and butter until the mixture looks like coarse meal.
- Mix and Form Dough
Beat together the egg, milk, and vinegar. Add to the flour mixture and mix until smooth.
- Divide and Chill Dough
Divide dough in half, form into a flat disk and wrap each disk in plastic wrap. Chill in refrigerator for several hours.
- Unwrap and Flour Board
When chilled, unwrap disk and place on floured board or pastry cloth.
- Roll Out Dough
Roll from the center out, into a circle of 1/8 inch thick (dough should overhang pie dish by 2 inches).
- Transfer and Crimp Crust
Transfer to pie plate. Crimp edge using your fingers or a fork. Fill and bake as directed in your recipe. Alternative: for recipes calling for a pre-baked pie shell, preheat a conventional oven to 450°F. Prick the bottom of the pie crust several times with a fork, place a piece of foil on the bottom of the crust, and fill with pie weights or dried beans. Bake for 10-12 minutes or until lightly browned.
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