Southern Buttermilk Pie

A wonderfully easy to prepare dessert. The tangy, lemony flavor is just amazing. This classic Southern pie is perfect for any occasion.

Prep Time:10

Cook Time:40

Total Time:50

Servings: slices

Press the ready pastry into the baking dish or a cake pan, brush with butter. Preheat oven to 350°F.
Mix sugar and flour in a bowl. Add egg and whisk well.
Add buttermilk, lemon zest, lemon juice and vanilla extract. Mix well until combined and pour onto the pastry.
Cook for about 40 minutes. Shield edges with foil every 15 minutes. Let cool before serving.

Save the pastry from swelling up while baking by poking some holes in it with a fork after butter brushing the ready pastry.
To avoid clumping of the eggs into the sugar and flour mixture, mix the eggs with a spatula first and then move on to whisking using a whisker.
To know the pie is perfectly cooked, give it a slight shake sideways after taking it out of the oven. If it wiggles a little then it’s ready. If it wiggles too much, then bake it for a few more minutes in the oven.
Let it cool for at least two hours before cutting it, or else it might still be a bit runny in the center.
Add a splash of bourbon whisky for a boozy touch! This isn’t a traditional ingredient but it does add a nice flavor.
Mix the eggs with the dry ingredients before adding the buttermilk and lemon. The reason is that buttermilk and lemon are acidic and can make the custard filling separate if you combine everything at the same time.