SOUTHERN BUTTERMILK PIE

Bake a sweet memory with Classic Southern Buttermilk Pie. One bite of this creamy pie will take you back in time.

1 1/2 cups sugar 

3 tablespoons all-purpose flour 

3 large eggs 

1 cup buttermilk 

1/2 cup butter, melted

1 tablespoon loosely packed lemon zest

3 tablespoons fresh lemon juice 

1 teaspoon vanilla extract 

Perfect Pastry Crust 

Garnishes: fresh berries, whipped cream, fresh mint

Step 1

Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

Step 2

Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Perfect Pie Crust

1 1/2 cups all-purpose flour 

1 tablespoon sugar 

1/2 teaspoon table salt 

6 tablespoons cold butter, cubed

3 tablespoons cold shortening, cubed 

4 to 5 Tbsp. ice water 

Parchment paper

How to Make It

Step 1

Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.

Step 2

Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.

Step 3

Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).