Easy Buttermilk Pie Recipes

Steps:

• Beat all ingredients together until well blended.
• Pour into 9 inch round glass dish or similar container for baking.
• Bake about 30 minutes at 350 degrees Fahrenheit. A knife in the center should come out clean. Cool for at least 15 minutes.

Steps:

• Combine all ingredients in a bowl and mix well.
• Pour into unbaked pie shell at 350 degrees for 45 minutes.
• Let this pie cool slightly before you serve.

Steps:

• Place a rack in middle of oven; preheat to 350°. If using 1 disk of Our Favorite Pie Dough, roll out on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork. Freeze 15 minutes.
• Line crust or one 9"-diameter store-bought pie crust with 2 sheets of parchment paper or foil, leaving overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake crust until dry around the edges, 20-25 minutes for homemade and 15-20 minutes for store-bought. Remove parchment and pie weights. Continue to bake crust until surface looks dry and is golden in spots, 10-15 minutes for homemade and about 5 minutes for store-bought. Transfer pie dish to a wire rack and let crust cool slightly while you make the filling.
• Whisk 1 cup sugar, 3 Tbsp. all-purpose flour, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Add 3 large eggs, room temperature, 1½ cups buttermilk, room temperature, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and 1 tsp. vanilla bean paste or 1½ tsp. vanilla extract and mix well.
• Pour filling into blind-baked crust and gently tap on counter to evenly distribute. Depending on the height of your crust, you may have some filling left over. Bake pie until crust is golden brown and filling is just set and golden, 60-70 minutes. Turn off oven, prop door open, and let pie sit in oven 15 minutes. Transfer pie to a wire rack and let cool completely. Do ahead: Pie can be baked 3 days ahead. Cover and chill. Bring to room temperature before serving.

Steps:

• Preheat oven to 400°F.
• Beat the butter and sugar together until light.
• Add the eggs and beat; then beat in vanilla.
• Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
• Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
• Pie should turn a nice golden brown and a knife inserted should come out clean.
• I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).