Buttermilk Pie Recipe

Name: Buttermilk Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups flour; 1/2 teaspoon salt; 1/2 cup crisco; 6 tablespoons ice water; 3 large eggs lightly beaten; 3 tablespoons flour; 1 cup white sugar; 1 1/2 cups buttermilk; 1/2 cup butter melted and cooled; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg I grind my own

Servings: persons

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup crisco
6 tablespoons ice water
3 large eggs lightly beaten
3 tablespoons flour
1 cup white sugar
1 1/2 cups buttermilk
1/2 cup butter melted and cooled
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg I grind my own

1
For the crust:
2
In a large bowl, mix flour and salt. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
3
Wrap in plastic and place in the refrigerator for about 30 minutes.
4
Unwrap dough and roll out to size of pie dish. Place in dish and flute edges.
5
For the filling:
6
Heat oven to 425 degree Fahrenheit
7
In large bowl, mix all ingredients. Pour in pie shell.
8
Bake at 425 for 15 minutes and then reduce heat to 325 and bake another 35 - 40 minutes.

1306

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 cups flour, 1/2 teaspoon salt, 1/2 cup crisco, 6 tablespoons ice water, and more.

Yes, Buttermilk Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Pie

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