Buttermilk Pie

👩‍🍳 INSTRUCTIONS

1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C).

2. Fit the Pie Crust:

• Place the pie crust into a 9-inch pie dish. Trim and crimp the edges as desired.

• For a crisper crust, par-bake (optional): Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment. If not par-baking, simply chill the crust in the refrigerator while you make the filling.

3. Make the Filling:

• In a large bowl, whisk together the sugar and flour to combine and break up any lumps.

• Add the eggs one at a time, whisking thoroughly after each until the mixture is smooth and pale.

• While whisking, slowly stream in the melted and cooled butter until fully incorporated.

• Gently whisk in the buttermilk, vanilla extract, and salt until you have a smooth, homogenous custard.

4. Assemble and Bake:

• Place the pie dish on a baking sheet (this makes it easier to handle and catches any drips).

• Pour the filling into the pie crust. For a classic touch, sprinkle the top lightly with ground nutmeg.

5. Bake to Perfection:

• Bake for 45-50 minutes, or until the top is a beautiful golden brown and the edges are set. The center should still have a slight jiggle—it will firm up as it cools.

• Avoid over-baking, as this can cause the filling to crack.

6. Cool and Serve:

• Let the pie cool completely on a wire rack, for at least 2 hours. This is essential for the custard to set properly.

• For the best texture and flavor, serve at room temperature or chilled. Top with a dollop of whipped cream or fresh berries if desired.

💡 Pro-Tips:

• Room Temperature is Key: Using room-temperature eggs and buttermilk helps the ingredients emulsify better, preventing a greasy texture and ensuring a smooth custard.

• Prevent a Soggy Bottom: Preheating your baking sheet in the oven before placing the pie on it can help crisp up the bottom crust.

• Storage: Cover and store any leftovers in the refrigerator for up to 3 days.