Lemon Buttermilk Pie
This creamy, tangy lemon buttermilk pie is an easy dessert to make with the homemade food processor pie crust or use ready-made pie crust or dough.
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- ½ tsp fine salt
- 10 tbsp butter, chilled diced
- 2 to 3 tbsp ice water
Lemon Buttermilk Filling
- 4 large eggs
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 ½ cups buttermilk, well shaken
- ¼ cup melted butter, cooled
- 2 tsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Recommended Equipment
Instructions
- Combine 1 1/2 cups of flour, 1 tablespoon of sugar, and the salt in a food processor. Pulse to blend. Add the pieces of butter and then pulse until the butter is the size of lentils or small peas.1 1/2 cups all-purpose flour | 1/2 tsp fine salt | 10 tbsp butter | 1 tablespoon granulated sugar
- Add 2 tablespoons of ice water and pulse a few times. Add more ice water, about 1 teaspoon at a time, while pulsing, until the dough begins to clump together.2 to 3 tbsp ice water
- Turn the dough out onto a floured surface and knead just until the dough holds together. Shape it into a disk, wrap with plastic wrap, and refrigerate for 20 to 30 minutes.
- Roll the chilled dough out and fit it into a pie plate. Crimp the edge as desired.
- Preheat the oven to 375°F.
- Line the crust with foil and fill with pie weights, dried beans, or rice. The weights will keep the crust from bubbling up. Bake the crust for 15 minutes. Remove the weights and foil and prick the bottom of the crust all over. Bake for 5 minutes longer. Remove the crust to a rack.
- Reduce the oven temperature to 325°F.
- In a mixing bowl using an electric mixer, beat the eggs and sugar until light and lemon-colored. Beat in the 2 tablespoons of flour, then add the buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract. Blend thoroughly.4 large eggs | 3/4 cup granulated sugar | 2 tbsp all-purpose flour | 1 1/2 cups buttermilk | 1/4 cup melted butter | 2 tsp finely grated lemon zest | 3 tbsp fresh lemon juice | 1 tsp vanilla extract
- Pour the filling mixture into the partially baked pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until a knife inserted into the pie comes out clean. The center of the filling will have a slight wobble.
Nutrition
Calories: 406kcalCarbohydrates: 40gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 151mgSodium: 387mgPotassium: 129mgFiber: 1gSugar: 21gVitamin A: 824IUCalcium: 76mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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