Instructions:
Pie Crust:
- Prepare the Ingredients:
- In a bowl, combine the flour and salt.
- Add the chilled, cubed butter to the flour mixture.
- Cut in Butter:
- Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water:
- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Crust:
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the dough to fit a 9-inch pie dish.
- Transfer the rolled-out crust to the pie dish, trim the excess, and crimp the edges.
- Blind Bake:
- Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust for about 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until the crust is golden. Set aside.
Buttermilk Pie Filling:
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Mix Sugar and Butter:
- In a large mixing bowl, whisk together the sugar and melted butter until well combined.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition.
- Incorporate Dry Ingredients:
- Sift in the flour and salt, then mix until smooth.
- Add Buttermilk and Flavorings:
- Pour in the buttermilk and mix well.
- Add vanilla extract, lemon juice, and lemon zest (if using). Mix until the filling is smooth and well combined.
- Pour Into Crust:
- Pour the filling into the pre-baked pie crust.
- Bake:
- Bake the pie in the preheated oven for 45-50 minutes or until the center is set and the top is golden brown.
- Cool and Serve:
- Allow the pie to cool completely before slicing.
- Serve slices of buttermilk pie on their own or with a dollop of whipped cream.
Tips:
- For added flavor, you can sprinkle a little nutmeg or cinnamon on top before baking.
- Make sure the pie crust is well-chilled before blind baking to prevent shrinking.
Enjoy your delicious Buttermilk Pie!
