Buttermilk Pie

Planning on making a Run for the Roses Pie (this week’s poll winner), I headed out to the grocery store to find that they had no pecans left… (one of the 3 main ingredients of a Run for the Roses Pie) … !@#$! First no spring wheat, and now this! With no better solution, I decided to make the runner-up, and so I went over to the dairy isle and bought some low-fat buttermilk. The crust came out perfectly. The recipe doesn’t specify it, but you should really pre-bake it. The texture of the pie is very soft and delicate. The taste actually reminds me of a cheesecake … a pie version of a cheesecake! Anyways, rating: 3 out of 5.

Single Pie Crust recipe: MarthaStewart.com

- 1 ¼ cups all-purpose flour (spooned and leveled), plus more for work surface
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup (1 stick) unsalted butter, cold, cut into pieces
- 2 to 4 tablespoons ice water

- In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.
- Turn dough out onto a lightly floured work surface; form into a ¾-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Buttermilk Pie recipe: MarthaStewart.com

- 3 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 1 ½ cups low-fat buttermilk
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 pie crust (see above), fitted into a 9-inch pie plate, well chilled
- ½ teaspoon ground nutmeg

- Preheat oven to 425 degrees. Line pie crust with double thickness of foil in which a few holes have been poked. Prebake 8 minutes, then remove foil and bake 4 minutes more.
- In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
- Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.

You don’t even need to bother getting out your mixer; the custard can be mixed with a wooden spoon or fork.

The taste is light and sweet, ideal for spring!

The pie kinda looks like a sunflower, doesn't it?

I think it does!


I sooo adore buttermilk in baked goods. I'll have to try this soon!
Lucie said…
Looks so yummy!
I'maNolaGirl said…
I am so looking forward to trying this one!
A Bowl Of Mush said…
Ooh buttermilk pie! YUM!
Lot-O-Choc said…
wow your pastry looks amazing and the filling mmm looks so good!!
Sorry the original plan didn't work out but this looks and sounds fab!

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