Step 1: Start by creaming the butter and sugar together in a large mixing bowl until light and fluffy. This is your base for that silky pie texture. Next, blend in the flour and salt. Crack in the eggs one at a time, ensuring each is well incorporated before adding the next. Now, pour in the buttermilk, lemon juice, and vanilla. Don’t worry if the mixture looks a little curdled – that’s perfectly normal!
Step 2: Pour this creamy mixture into your pastry-lined pie dish. I like to place my pie pan on a cookie sheet to catch any drips and to ensure even baking. Preheat your oven to 350°F and bake the pie for about 50-55 minutes. You’re looking for a beautiful golden top and a set center that jiggles just slightly.
Step 3: Once done, let the pie cool on a rack. Enjoy it at room temperature for that perfect buttermilk tang.
Tip:
Shield the edges of your crust. Buttermilk pie has a longer baking time. Which can cause the edges of the pastry crust. To overbrown or even burn. Before the filling is properly set. To prevent this. Loosely cover the edges of the pie. With strips of aluminum foil. For the first 30-40 minutes of baking. Remove the foil. In the final 15 minutes. To allow the edges to achieve. A perfect golden hue. This ensures a beautifully baked crust. That complements the creamy filling. Without distracting from its flavor and texture.
