There’s just somethin’ ’bout a buttermilk pie, isn’t there? It’s like a warm hug from your grandma, tastes like pure comfort. What I love most about this easy homemade buttermilk pie recipe is how simple it is to throw together, and that tangy flavor just gets me every time. It’s the perfect balance, ya know?
I remember the first time I tried buttermilk pie. I was at a little country diner down in Georgia, and the waitress swore it was “the best thing this side of the Mississippi.” She wasn’t lyin’! One bite, and I was hooked. So, I just *had* to figure out how to make my own. And trust me, this easy homemade buttermilk pie recipe? It’s even better than that diner’s. Okay, maybe I’m biased, but you gotta try it!
Why You’ll Love This Easy Homemade Buttermilk Pie Recipe
Seriously, you’re gonna love this! Here’s why:
- It’s ready in a flash!
- Uses ingredients you probably already have.
- The creamiest, dreamiest texture.
- That tangy buttermilk flavor? To die for!
- Perfect for *any* excuse to eat pie.
Quick and Easy Dessert
I mean, who has time to spend all day in the kitchen? Not me! This buttermilk pie comes together so fast, you’ll be amazed. Just a few minutes of prep, then let the oven do its thing. Easy peasy!
Classic Comfort Food
Buttermilk pie is just one of those desserts that brings back memories, ya know? It’s got that old-fashioned, home-style flavor that makes you feel all warm and fuzzy inside. It’s like a hug in pie form!
Perfect for Any Occasion
Whether it’s a fancy holiday dinner or just a Tuesday night, this pie fits right in! Bring it to a potluck, serve it after Sunday dinner, or just bake one for yourself ’cause you deserve it. Trust me, everyone will rave!
Ingredients for Your Easy Homemade Buttermilk Pie Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing pie. Make sure that butter is nice and soft – not melted, just soft! Trust me, it makes a difference. You’ll need:
- ½ cup softened butter (not melted!)
- 1 ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 (9-inch) pastry crust (store-bought is totally fine!)
How to Prepare This Easy Homemade Buttermilk Pie Recipe: Step-by-Step Instructions
Okay, darlin’, let’s get down to business! This is where the magic happens. Just follow these steps, and you’ll have a perfect buttermilk pie in no time. Don’t worry, it’s easier than you think!
Getting Started: Creaming Butter and Sugar
First things first, you gotta cream together that butter and sugar. Remember, the butter needs to be *soft*, not melted. You want it to be nice and fluffy. Just toss the butter and sugar in a large bowl and beat ’em together till they’re light and creamy. I like to use my stand mixer, but a hand mixer or even a good ol’ wooden spoon works just fine!
Mixing the Filling for Your Buttermilk Pie
Now, add in the flour, salt, and eggs. Beat it all together until it’s nice and smooth. Then, pour in the buttermilk, lemon juice, and vanilla. Give it a good mix. Now, don’t panic if the mixture looks a little curdled – that’s totally normal! The buttermilk does that sometimes. It’ll all bake up perfectly, I promise!
Baking Your Easy Homemade Buttermilk Pie
Alright, time to bake! Preheat your oven to 350°F (that’s important!). Pour that filling into your pie crust. Now, here’s a little tip from me to you: place the pie pan on a cookie sheet before you pop it in the oven. This catches any drips and makes it easier to get it in and out. Bake for 50-55 minutes, or until the top is lightly browned and mostly set. It should still jiggle a little in the center, but not be liquidy.
Cooling and Serving Your Buttermilk Pie
Once it’s done, take that beautiful pie out of the oven and let it cool on a wire rack. This is the hardest part, I know! You gotta let it cool completely before you slice into it. I like to serve mine at room temperature. And if you have any leftovers (which I highly doubt!), just pop ’em in the fridge. But trust me, this pie is best enjoyed fresh!
Tips for the Best Easy Homemade Buttermilk Pie Recipe
Wanna take your buttermilk pie to the *next* level? Here are a few tricks up my sleeve to make sure it’s absolutely perfect every time! Trust me on these, okay?
Using the Right Pie Crust
Okay, so the crust matters! I really recommend using a deep-dish crust for this recipe. It just gives you more room for that delicious filling. Plus, it looks so pretty! You can totally use store-bought, but homemade is even better if you’re feelin’ fancy. For more pie inspiration, check out these pies and tarts.
Achieving the Perfect Texture
The key to that creamy, dreamy texture? Don’t overbake it! You want the filling to be *mostly* set, but still have a little jiggle in the center. It’ll firm up as it cools, I promise! Also, make sure your ingredients are well-combined, but don’t overmix the batter.
Ingredient Notes and Substitutions for This Buttermilk Pie
Okay, so sometimes you’re all ready to bake, and then, *oops*, you’re out of buttermilk! Don’t you worry your little heart, I got you covered! There are a few easy swaps you can make with this buttermilk pie recipe. And hey, wanna jazz it up a bit? I’ve got some ideas for that too!
Buttermilk Substitutions
No buttermilk? No problem! Just add a tablespoon of either lemon juice *or* white vinegar to a cup of milk. Let it sit for like, five minutes, and boom! Buttermilk. It’s not *exactly* the same, but it works in a pinch. Trust me, I’ve done it a million times! For more baking tips and tricks, visit our recent posts.
Variations on Flavor
Want to get a little wild? Try adding a different extract! Almond extract is *amazing* in this pie. Or, how ’bout a pinch of nutmeg or cinnamon? Oh! And for a real treat, a little bit of bourbon vanilla extract… *whew*! Just play around and see what you like. Baking should be fun, y’all!
FAQ About This Easy Homemade Buttermilk Pie Recipe
Got questions? I got answers! Here are a few things folks often wonder about when they’re makin’ this easy homemade buttermilk pie recipe. Don’t be shy, ask away if you’ve got more!
Can I use a store-bought crust for this buttermilk pie?
Absolutely, sugar! Store-bought crust is totally fine! It’s a great time-saver, and honestly, some of them are pretty darn good these days. Just grab a 9-inch pastry crust from the store, and you’re good to go. No shame in that game!
How do I prevent my buttermilk pie from cracking?
Cracks happen, don’t sweat it too much! But, to minimize ’em, avoid overbaking. And let the pie cool *slowly* on a wire rack, away from drafts. A sudden temp change can cause cracking. Also, don’t peek too much while it’s bakin’! Learn more about baking science.
How long does buttermilk pie last?
Well, if you have any willpower, it’ll last a few days! Store it in the fridge, covered, and it’ll be good for about 3-4 days. But honestly, in my house? It’s usually gone way before then!
Nutritional Information for This Buttermilk Pie
Alright, y’all, listen up! Just a quick note here: The nutrition info I’m about to give you is just an estimate. It can totally change depending on what brands you use and the exact amounts of everything. So, don’t take it as gospel, okay? Just a general idea!
Enjoy Your Easy Homemade Buttermilk Pie Recipe!
Alright, my friend, it’s time to bake! Go on and give this easy homemade buttermilk pie recipe a try. And hey, leave a comment and let me know how it turns out, okay? I can’t wait to hear what you think!
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Easy Homemade Buttermilk Pie Recipe: 4 Blissful Steps
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make a classic buttermilk pie easily at home. This recipe delivers a creamy, tangy dessert perfect for any occasion.
Ingredients
- ½ cup butter, softened
- 1¼ cup sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 (9-inch) pastry crust
Instructions
- Beat butter and sugar in a large mixing bowl till creamy.
- Add flour, salt, and eggs. Beat until smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
- Pour filling into a 9-inch pie crust. We like to use a deep dish.
- Place the pie pan on a cookie sheet and place it in an oven that has been preheated to 350°F. Bake for 50-55 minutes or till lightly browned on top and mostly set.
- Place the pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.
Notes
- For best results, use a deep-dish pie crust.
- Cool completely before serving.
- Refrigerate leftovers to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
