Buttermilk Pie Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

10–30 minutes
Total Time

1½–2 hours, plus cooling

Some people compare buttermilk pie tochess pie同样,一个多才多艺的和持久的南部密不可分ert made with cornmeal. But this old-fashioned buttermilk pie has a distinctive sweet, tangy flavor and charm all its own. The creamy custard takes less than 10 minutes prep time and is composed primarily of pantry staples like eggs and melted butter.Vanilla bean pasteprovides rich flavor to the pie filling and speckles the custard with pretty seeds, but vanilla extract works just fine. One area we don’t recommend skimping on is the titular ingredient: While you canmake buttermilk substitutesat home by acidifying milk or swapping in kefir, the flavor of buttermilk is so crucial to this pie that it’s worth seeking out the real thing.

That’s not to say you can’t make buttermilk pie with tweaks or accommodations. Some cooks addfruitsorsyrups, toss in a handful of toasted pecans, or serve it with a dollop ofcompote. If you don’t have the time or energy to prepare flaky pie crust from scratch, this easy buttermilk pie can be made using astore-bought pie shell. Spread the unbaked pie crust into a 9" pie plate, trim as needed, and then follow the notes on timing below.

When the pie is done cooking, the filling will be just set and a little jiggly at the center. As with other custard pies, we recommendcooling it in the oven to minimize cracking. Leftover pie can be stored in the refrigerator and brought to room temperature before serving.

Ingredients

8–10 servings

1 disk ofOur Favorite Pie Doughor one 9"-diameterstore-bought pie crust

3 Tbsp. all-purpose flour, plus more for surface

1 cup sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

3 large eggs, room temperature

1½ cups buttermilk, room temperature

4 Tbsp. unsalted butter, melted, slightly cooled

1 Tbsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

1 tsp. vanilla bean paste or 1½ tsp. vanilla extract

Step 1
Place a rack in middle of oven; preheat to 350°. If using1 disk ofOur Favorite Pie Dough, roll out on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork. Freeze 15 minutes.
Step 2
Line pie dough orone 9"-diameterstore-bought pie crustwith 2 sheets of parchment paper or aluminum foil, leaving overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake crust until dry around the edges, 20–25 minutes for homemade and 15–20 minutes for store-bought. Remove parchment and pie weights. Continue to bake crust until surface looks dry and is golden in spots, 10–15 minutes for homemade and about 5 minutes for store-bought. Transfer pie dish to a wire rack and let crust cool slightly while you make the filling.
Step 3
Whisk1 cup sugar, 3 Tbsp. all-purpose flour, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a large bowl to combine. Add3 large eggs, room temperature, 1½ cups buttermilk, room temperature, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and1 tsp. vanilla bean paste or 1½ tsp. vanilla extractand mix well.
Step 4
Pour filling into blind-baked crust and gently tap on counter to evenly distribute. Depending on the height of your crust, you may have some filling left over. Bake pie until crust is golden brown and filling is just set and golden, 60–70 minutes. Turn off oven, prop door open, and let pie sit in oven 15 minutes. Transfer pie to a wire rack and let cool completely.
Do ahead:Pie can be baked 3 days ahead. Cover and chill. Bring to room temperature before serving.

Editor’s note:This recipe was first printed in September 2022.Head this way for more of our favorite custard and cream pies→