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- 1
Make the crust
Preheat your oven to 350°F. In a large bowl, whisk together 1-1/2 cups flour and the salt. Cut in the shortening with a pastry cutter or two forks until the mixture is crumbly and the shortening is broken down to pea-sized pieces. Those little bits of fat are what give you a flaky crust later — they melt in the oven and create steam pockets, so don't overwork it. Gradually stir in the cold milk and 1 lightly beaten egg just until the dough comes together.
- 2
Roll and shape
On a lightly floured surface, roll the dough out to a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, trim the crust to 1/2 inch beyond the rim, and flute the edge. Keeping the dough cold makes it easier to handle — if it gets sticky, pop it in the fridge for a few minutes.
- 3
Cream the butter and sugar
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy. This step beats air into the fat, which helps the custard set up soft and even. Beat in 3 tablespoons flour, then add the 3 remaining eggs one at a time, beating well after each — adding them one at a time keeps the batter smooth instead of curdled.
- 4
Finish the filling
Stir in the buttermilk, vanilla, cinnamon, and lemon juice, and mix well. The buttermilk is the star here — its tang balances all that sugar so the pie tastes rich instead of cloying. Pour the filling into the crust.
- 5
Bake and cool
Bake until the center is set, 45 to 50 minutes. Give the pie a gentle shake near the end — the filling should be mostly set with just a tiny wiggle in the very middle. Cool completely to room temperature on a wire rack before slicing. This part takes patience, but custard pies keep cooking as they cool, and cutting in too early is the number one reason a buttermilk pie won't set. If you like, top each slice with whipped cream and fresh berries.
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Old-Fashioned Buttermilk Pie
Created by: SugarAndButter
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 cup shortening
- 1/4 cup milk
- 4 egg
- 1/2 cup butter
- 2 cup sugar
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 cup lemon juice
Instructions
- Make the crustPreheat your oven to 350°F. In a large bowl, whisk together 1-1/2 cups flour and the salt. Cut in the shortening with a pastry cutter or two forks until the mixture is crumbly and the shortening is broken down to pea-sized pieces. Those little bits of fat are what give you a flaky crust later — they melt in the oven and create steam pockets, so don't overwork it. Gradually stir in the cold milk and 1 lightly beaten egg just until the dough comes together.
- Roll and shapeOn a lightly floured surface, roll the dough out to a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, trim the crust to 1/2 inch beyond the rim, and flute the edge. Keeping the dough cold makes it easier to handle — if it gets sticky, pop it in the fridge for a few minutes.
- Cream the butter and sugarIn a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy. This step beats air into the fat, which helps the custard set up soft and even. Beat in 3 tablespoons flour, then add the 3 remaining eggs one at a time, beating well after each — adding them one at a time keeps the batter smooth instead of curdled.
- Finish the fillingStir in the buttermilk, vanilla, cinnamon, and lemon juice, and mix well. The buttermilk is the star here — its tang balances all that sugar so the pie tastes rich instead of cloying. Pour the filling into the crust.
- Bake and coolBake until the center is set, 45 to 50 minutes. Give the pie a gentle shake near the end — the filling should be mostly set with just a tiny wiggle in the very middle. Cool completely to room temperature on a wire rack before slicing. This part takes patience, but custard pies keep cooking as they cool, and cutting in too early is the number one reason a buttermilk pie won't set. If you like, top each slice with whipped cream and fresh berries.