Buttermilk Pie Old Fashioned (Print-Friendly Version)
Celebrate spring gatherings with a buttermilk pie featuring a creamy custard filling and a hint of lemon in a homemade crust. Enjoy old fashioned flavor with southern buttermilk and low carb dessert options shining through—definitely one to keep handy.
# Ingredients You’ll Need:
→ Pie Crust
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1/2 cup vegetable shortening
04 -
1/4 cup cold 2% milk
05 -
1 large egg, lightly beaten
→ Filling
06 -
1/2 cup unsalted butter, softened
07 -
2 cups granulated sugar
08 -
3 tablespoons all-purpose flour
09 -
3 large eggs
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1 cup buttermilk
11 -
1 teaspoon vanilla extract
12 -
1 teaspoon ground cinnamon
13 -
1/4 cup lemon juice
# How to Make It:
01 -
Preheat oven to 350°F (177°C). In a large mixing bowl, combine flour and salt. Cut in the shortening until the mixture resembles coarse crumbs with small pea-sized pieces. Stir in cold milk and lightly beaten egg until a dough forms. Shape dough, roll out on a lightly floured surface, and fit into a standard 9-inch pie dish.
02 -
Using a hand mixer or stand mixer, cream together softened butter and granulated sugar until the texture is light and fluffy. Beat in flour until incorporated. Add eggs, one at a time, mixing thoroughly after each. Blend in the buttermilk, vanilla extract, ground cinnamon, and lemon juice until fully combined.
03 -
Pour filling evenly into the prepared unbaked crust. Place the pie in the center of the preheated oven. Bake for 45 to 50 minutes, or until the center is set and a gentle jiggle remains. Allow the pie to cool completely on a wire rack at room temperature.
04 -
Once cooled, slice and serve at room temperature or chilled. For added garnish, top individual slices with whipped cream and fresh berries if desired.
# Extra Suggestions:
01 -
For best texture, do not overbake; the center should be just set. Store leftover pie in the refrigerator within two hours of baking.