Classic Buttermilk Pie
Sweet, tangy, custardy, and utterly comforting—a Southern staple
Introduction: The Story Behind Buttermilk Pie
Buttermilk Pie is a treasured dessert in Southern U.S. kitchens. It’s often called a “desperation pie” because it originated during times when people made do with pantry staples and simple ingredients like buttermilk, sugar, eggs, and flour. Despite its humble origins, Buttermilk Pie is rich in flavor and texture—sweet, tangy, creamy, and custardy all at once.
With its smooth filling and flaky crust, it’s a dessert that transcends seasons and holidays. Whether you’re serving it at a family gathering, a potluck, or simply enjoying a slice with your afternoon tea, Buttermilk Pie is the kind of dessert that feels like a warm hug from the past.
Ingredients and Their Roles
Before you begin, let’s look at the ingredients you’ll need, why they’re important, and tips for selecting the best versions.
Pie Crust
1 ¼ cups (160g) all-purpose flour — The base for your crust, provides structure.
¼ teaspoon salt — Enhances flavor.
8 tablespoons (1 stick or 113g) unsalted butter, cold and cubed — Creates flakiness and richness.
3-5 tablespoons ice water — Binds the dough; keep cold to prevent gluten overdevelopment.
Tip: Use cold butter and ice water for a flaky crust.
Buttermilk Pie Filling
1 ½ cups granulated sugar — Sweetens the custard.
3 large eggs — Provide structure and richness.
½ cup (1 stick) unsalted butter, melted and cooled — Adds richness and tenderness.
1 cup buttermilk — Key ingredient, provides tangy flavor and tender texture.
2 tablespoons all-purpose flour — Thickens the custard.
1 teaspoon pure vanilla extract — Adds aroma and depth.
¼ teaspoon salt — Balances sweetness and enhances flavor.
1 tablespoon fresh lemon juice (optional) — Brightens and adds complexity.
Equipment You’ll Need
9-inch pie dish (glass or metal)
Mixing bowls (medium and large)
Whisk
Measuring cups and spoons
Rolling pin
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