Ingredients
- 1 ⅓ cups granulated sugar – Adds the perfect level of sweetness.
- 2 ½ tablespoons all-purpose flour – Helps stabilize the custard filling.
- ¾ cup buttermilk – The key ingredient that gives this pie its signature tang.
- ½ cup (1 stick) salted butter, melted – Adds a rich, buttery flavor.
- 3 large eggs – Provides structure and creaminess to the filling.
- 1 tablespoon fresh-squeezed lemon juice – Enhances the slight tanginess.
- 2 teaspoons vanilla extract – Adds warmth and depth of flavor.
- 1 (9-inch) deep dish pie crust – Store-bought or homemade, this holds the filling.
Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C). Preheating ensures even baking and prevents undercooking.
2. Mix the Dry Ingredients
In a large mixing bowl, combine granulated sugar and all-purpose flour. Stir well to distribute the flour evenly. This prevents clumps from forming when you add the wet ingredients.
3. Add the Wet Ingredients
To the same bowl, add buttermilk, melted butter, eggs, lemon juice, and vanilla extract. Using a whisk, gently mix everything until the batter is smooth and uniform. Be careful not to overmix, as excessive air can create bubbles in the final custard.
4. Prepare the Pie Crust
Place your 9-inch deep-dish pie crust on a baking sheet. This prevents any potential spills from making a mess in your oven.
5. Pour and Bake
Carefully pour the buttermilk mixture into the pie crust. Bake in the preheated oven for 55 to 70 minutes. The top should turn golden brown, and the center should be slightly jiggly but not liquid.
Tip: If you notice the top browning too quickly, loosely cover the pie with aluminum foil for the remainder of the baking time.
6. Cooling and Serving
Once baked, let the pie cool at room temperature for at least 3 hours. This allows the custard to set properly. If you prefer a chilled texture, refrigerate the pie before serving.
Notes
Troubleshooting Guide
- The pie cracked on top.
- This usually happens if the oven is too hot or the pie is overbaked. Lower the temperature slightly and bake until just set.
- The filling is too runny.
- The pie needs enough time to cool. If it’s still too soft after cooling, place it in the refrigerator for an hour.
- The crust is soggy.
- To prevent this, pre-bake (blind bake) the crust for 5–7 minutes before adding the filling.
- The pie is too sweet.
- If you prefer a more balanced flavor, reduce the sugar by ¼ cup and add a pinch of salt.
Helpful Baking Tips
- Use Room Temperature Ingredients: Let the eggs and buttermilk sit out for 15 minutes before mixing to ensure a smooth batter.
- Avoid Overmixing: Whisk gently to combine ingredients without creating too much air.
- Use Fresh Lemon Juice: Bottled lemon juice lacks the brightness and freshness of fresh-squeezed juice.
- Prep Time: 10 minutes
- Cook Time: 1 hour