Southern Buttermilk Pie is a beloved classic that captures the essence of Southern baking traditions. This delightful dessert is not just a treat; it represents the warmth and hospitality of the South, where food brings people together. Its rich, creamy custard filling, combined with a perfectly flaky buttery pie crust, creates a sweet and tangy dessert that is simply irresistible.
Ingredients
Scale:
1 ½ cups all-purpose flour, sifted
½ teaspoon salt
½ cup unsalted butter, chilled and diced
4 to 6 tablespoons ice water
1 cup granulated sugar
3 large eggs, at room temperature
1 cup buttermilk
½ teaspoon vanilla extract
1 tablespoon all-purpose flour
¼ teaspoon ground nutmeg
¼ teaspoon salt
Instructions
In a large mixing bowl, combine the flour and salt thoroughly. Add the chilled, diced butter. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie pan and trim any excess dough.
Prick the bottom of the crust with a fork, place parchment paper over it, and fill with pie weights. Bake for 15 minutes, then remove weights and parchment, baking for another 5 minutes until lightly golden. Set aside to cool slightly.
In a mixing bowl, whisk together the sugar and eggs until frothy. Add buttermilk, vanilla, flour, nutmeg, and salt. Whisk until smooth.
Pour the custard filling into the baked pie crust, smoothing the top.
Bake for 40 to 45 minutes, or until the center is set and a toothpick comes out clean. The top should be lightly golden.
Allow the pie to cool at room temperature for at least 1 hour before slicing. Serve warm or chilled.
