Buttermilk Pie
Buttermilk adds tanginess and creaminess to the pie, creating a custard filling with a flaky crust. It's a classic Southern dessert that's easy to make and can last in the fridge for 3 days. No need to make your own crust, store-bought works fine. If you're out of buttermilk, you can easily make a substitute with regular milk and either lemon juice or vinegar.
Ingredients
- FOR PIE CRUST
- 3 cups flour
- 1 tsp. salt
- 1 1/4 cup vegetable shortening
- 1 egg beaten
- 1/3 cup cold water
- 1 tbs. vinegar
- FOR FILLING
- 1 premade or homemade pie crust
- 3 eggs
- 1 1/2 c. sugar
- 1/2 c. butter melted and cooled
- 3 tbsp. flour
- 1 c. buttermilk
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 1 tsp. kosher salt
Instructions
- for pie crust
- Mix the flour and salt. Cut in the shortening. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes. Roll out the dough on a floured surface to desired thickness. (This makes 3-4 pie shells)
- for filling
- Preheat the oven to 400 degrees. Just pop that pie crust into a 9" baking dish. In a big bowl, mix the eggs and sugar really good. Throw in the rest of the stuff and mix it all up. Pour everything into the pie crust.
- Place that goodness in the oven and bake it for 10 minutes. Then, dial down the heat to 350° and keep baking until it's a bit golden and just a tad jiggly, around 40 minutes more. Enjoy!