Buttermilk Pie
Course: Baking
Cuisine: American
Author: Catherine's Plates
9 inch deep pie plate
large mixing bowl
- 1 (9") pie crust, uncooked (refrigerated or frozen)
- 1 1/4 cups sugar
- 2 TBS all purpose flour
- 3 large eggs
- 1/2 cup butter, melted
- 1 cup buttermilk (refer down below on how to make easy buttermilk)
- 1 tsp vanilla
- 1/4 tsp salt
Preheat oven to 350 degrees. Place refrigerated pie crust into pie plate.
In large bowl whisk together flour, sugar and salt. Mix in the eggs one at a time until well combined. Mix in melted butter, vanilla, and buttermilk(To make homemade buttermilk, place 1 TBS vinegar or lemon juice into a large measuring cup. Pour regular milk into measuring cup up to the 1 cup line. Mix to combine. Let sit for 5 minutes.) Pour buttermilk mixture into uncooked pie crust. Place pie plate onto a foil lined sheet pan.
Bake 45-55 minutes until no longer giggily on the top of pie and it's got a golden color. (20 minutes before pie is done place foil around edges of crust or a pie ring to keep crust from over browning.) Remove pie from oven and allow to cool on a wire rack for 2 hours to set up.
