MAKES
One 9 inch / 23 cm single crust pie
TAKES
Prep time: 30 minutes
Cook time: 45 minutes
Total: 1 hour 15 minutes
✻ ABOUT THIS RECIPE
A classic, tangy custard pie that highlights it’s main ingredient. Buttermilk is sweetened and set with eggs to form a perfectly sliceable pie with a truly creamy, delicious filling. You can easily tweak the filling to add flavors like spices, citrus zest, cocoa powder, and more!
INGREDIENTS
one recipe Extra Flaky All Buttah Pie Dough or Gluten Free Pie Dough, Par-Baked + cooled completely
113 g / ½ cup unsalted butter, at room temperature
150 g / ¾ cup granulated sugar
106 g / ½ cup light brown sugar
10 g / 2 teaspoons vanilla bean paste or vanilla extract
170 g / 3 large eggs, at room temperature
30 g / ¼ cup all purpose flour
2 g / ½ teaspoon fine sea salt
230 g / 1 cup buttermilk
5 g / 1 teaspoon white vinegar
whipped cream, for serving (optional)
Bake This Recipe With Me:
METHOD
1. Preheat the oven to 350°F / 175°C with a rack in the center. Place the par-baked crust onto a parchment lined baking sheet.
2. Make the filling: in the bowl of an electric mixer, cream the butter, sugar, brown sugar, and vanilla until light and fluffy, 3-4 minutes.
3. Add the eggs, and whisk well to thoroughly and evenly incorporate. Add the flour and salt and whisk well to combine.
4. Add the buttermilk, and whisk well to combine. Add the vinegar and whisk to combine.
5. Pour the filling into the prepared pie crust. Transfer to the oven and bake until the custard is set around the outer edge, and slightly jiggly in the center, 45-55 minutes - the surface should form a golden brown “crust”.
6. Cool completely before slicing and serving with whipped cream, if using.
NOTES
The crust can be par-baked up to 24 hours ahead of baking the final pie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
