Buttermilk Pie

 

Ingredients

• ½ cup unsalted butter or margarine, softened
• 1 cup sugar
• 2 tablespoons flour
• ¼ teaspoon salt
• 3 eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 8 inches pie shell (store-bought or use our pie shell recipe)

Instructions

 

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Instructions

• Preheat the oven to 325°F. Place your pie shell in the refrigerator to chill while you are making the pie.
• In a large mixing bowl, using a hand mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 to 3 minutes.
• Add the flour and salt and beat for 15 to 30 seconds or until mixed in.
• Add eggs, one at a time, beating after each egg until well mixed.
• Add buttermilk and vanilla and continue beating until well combined.
• Place your chilled pie shell onto a baking sheet, pour the buttermilk filling into the pie shell and place the baking sheet into the oven.
• Bake for 60 minutes or until a knife inserted in the center comes out clean.
• Remove from the oven. Cool on a wire rack until ready to serve.

Notes

• Placing the pie crust in the freezer for 10 to 15 minutes before baking will help it to cook lightly and not become too dark during baking.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.
• If you use a store-bought pie shell in an aluminum tin, check the doneness at 50 minutes. If using a store-bought pie crust that you roll out and place in your own glass dish, the bake time will need to be just a little longer. This pie was tested using store-bought pie crust rolled out and placed in a glass 8-inch pie pan, and it took 60 minutes. It will still have just a slight jiggle even when the knife inserted in the top of the pie comes out clean.