Description

A creamy, tangy buttermilk pie with a flaky crust and delicate vanilla-citrus flavor. This Depression-era dessert is simple yet unforgettable with its custard-like texture and caramelized sugar top.

Ingredients

Scale

For the Crust:

For crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (cold, cubed)
3–4 tablespoons ice water
For filling:
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/2 cup unsalted butter (melted)
3 large eggs
1 cup buttermilk (full-fat)
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/4 teaspoon ground nutmeg

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C).
2. Make crust: Pulse flour and salt in a food processor. Add cold butter until pea-sized crumbs form. Drizzle water until dough comes together.
3. Roll dough into a 12-inch circle and fit into a 9-inch pie plate. Crimp edges and chill 30 minutes.
4. Blind bake: Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights and bake 5 more minutes.
5. Make filling: Whisk sugar and flour. Beat in melted butter, then eggs one at a time. Stir in buttermilk, vanilla, lemon zest, and nutmeg.
6. Pour filling into warm crust. Bake 45-55 minutes until set with a slight jiggle in center.
7. Cool completely on wire rack (2 hours). Dust with powdered sugar before serving.

Notes

• For extra tang, use cultured buttermilk. • Prevent overbrowning: Cover crust edges with foil after 30 minutes. • Pie firms as it cools – don’t judge doneness by color alone. • Store refrigerated for up to 4 days.