Chef John's Buttermilk Pie
Description
Not only is this buttermilk pie easy to make and beautiful to look at, it's bursting with the bright, tangy flavors no other custard-style pie can touch.
Ingredients
•
1 prepared dough for 1 (9-inch) single crust pie
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1/2 cup unsalted butter, room temperature
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1 1/2 cups white sugar
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3 tablespoons all-purpose flour
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1/4 teaspoon kosher salt
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3 large eggs
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1 teaspoon vanilla extract
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1/8 teaspoon freshly grated nutmeg
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Zest from 1 lemon
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Juice from 1 lemon
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1 cup buttermilk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
3
Bake crust in the preheated oven for 15 minutes. Remove the dish from the oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
4
Place butter in mixing bowl; add sugar. Stir together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
5
Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into the pie shell.
6
Bake in the preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy jiggle. Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.