Lemon Vanilla Buttermilk Pie

There’s something truly special about a classic Lemon Vanilla Buttermilk Pie. Each bite takes me back to sun-kissed summer afternoons spent with family, where laughter filled the air and the sweet aroma of desserts wafted from the kitchen. I remember my grandma whipping this pie up as a delightful surprise after Sunday dinner. The tartness of the lemons perfectly balances the creaminess of the buttermilk, creating a flavor that dances on your palate. It’s an heirloom recipe that I’ve cherished, and I love sharing it with friends, especially during warm gatherings. This pie isn’t just a dessert; it’s a slice of nostalgia that brings everyone together, evoking memories of joy and love.

Ingredients to Make Lemon Vanilla Buttermilk Pie

When it comes to the ingredients for Lemon Vanilla Buttermilk Pie, each one plays a vital role in crafting the perfect dessert. The key players include fresh lemons, which provide that zesty kick, and buttermilk, which adds a creamy richness. Together, they create a flavor and texture that are undeniably delightful.

• 1 1/4 cups all-purpose flour: This is the base of our pie crust, providing structure and flaky texture.
• 1 teaspoon sugar: Just a touch of sweetness to balance the flavors in the crust.
• 1/2 teaspoon kosher salt: Enhances the overall flavor of the crust.
• 8 tablespoons butter (cubed and chilled): Cold butter is key for a flaky crust. It creates air pockets as it melts during baking.
• 2-4 tablespoons ice water: Helps bring the dough together without melting the butter.
• 1 1/2 cups sugar: Sweetens the filling, making it deliciously rich.
• 1/3 cup all-purpose flour: Adds structure to the filling, ensuring it sets properly.
• 1/8 teaspoon kosher salt: A little salt in the filling balances the sweetness.
• 1 1/3 cups buttermilk: The star of the filling, providing creaminess and a slight tang.
• 4 large eggs (slightly beaten): Acts as a binding agent and gives the filling structure.
• 1/2 cup butter (melted and cooled): Adds richness and flavor to the filling.
• 2 teaspoons fresh lemon zest: Intensifies the lemon flavor.
• 2 teaspoons fresh squeezed lemon juice (about ½ lemon): Provides the necessary acidity and brightness.
• 1 teaspoon vanilla bean paste (or vanilla extract): Adds depth and warmth to the filling.

Recipe Directions for Lemon Vanilla Buttermilk Pie

Making the Lemon Vanilla Buttermilk Pie is a delightful process that I always look forward to. From the moment I begin preparing the crust to the final chilling in the fridge, each step is filled with anticipation. Let’s get started!

1. Begin by preparing the crust. In a large bowl, sift together the flour, sugar, and kosher salt. This creates a light mixture that will form the base of your pie.
2. Add the butter to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles coarse sand with no large pieces of butter remaining. This step is crucial for a flaky crust.
3. Next, add 2 tablespoons of ice water to the mixture. Stir until the dough begins to come together into a rough ball. If it seems too dry, add more water, one tablespoon at a time, until it holds together.
4. Turn the dough out onto a lightly floured surface. Form it into a disk, wrap it in plastic, and chill it for at least thirty minutes. This resting time allows the gluten to relax.
5. After chilling, remove the dough and let it sit for about ten minutes. This makes it easier to roll out.
6. Roll out the dough on a lightly floured surface to about 1/8-inch thick, aiming for a circle about 12 inches in diameter. Turn the dough often to prevent sticking, dusting with additional flour as needed.
7. Fold the dough in half and carefully place it into a 9-inch pie plate. Unfold and gently press the dough into the pan, ensuring it fits snugly.
8. Use kitchen scissors or a paring knife to trim the dough, leaving about 1 inch overhang. Turn the excess dough under itself around the rim of the pan, crimping the edges with fingers or a fork, as desired. Chill the crust for at least 20 minutes before filling.
9. Now, let’s prepare the filling. Preheat your oven to 375°F. In a medium bowl, or in the work bowl of a stand mixer fitted with the paddle attachment, whisk together all filling ingredients until smooth, about 1 minute. This ensures everything is well combined.
10. Pour the filling mixture into the prepared crust and place the pie on a sheet pan to catch any drips.
11. Bake in the lower third of the oven for 15 minutes, then reduce the heat to 325°F. Bake for an additional 30 to 40 minutes. The pie should be a rich golden brown on top, with edges that are set but still slightly jiggly in the center.
12. Once baked, cool the pie completely to room temperature. Cover it loosely with plastic wrap and refrigerate for at least two hours before serving. This chilling period allows the flavors to meld beautifully.
13. Serve your Lemon Vanilla Buttermilk Pie slightly chilled or at room temperature. Enjoy every delicious bite!

Make It Your Own

If you love experimenting in the kitchen, here are some ways to put your personal spin on the Lemon Vanilla Buttermilk Pie. Let your creativity flow!

• Storage: Store leftover pie in the refrigerator, covered with plastic wrap. It stays fresh for up to three days.
• Freezing: You can freeze the pie before baking. Wrap it tightly and store it for up to two months. Thaw in the refrigerator before baking.
• Variations: Consider adding different citrus zests, like lime or orange, for a unique twist on flavor.
• Toppings: Try serving with whipped cream or a scoop of vanilla ice cream for added indulgence.
• Crust Options: Feel free to use a store-bought pie crust if you’re short on time.

What Goes Well With This Lemon Vanilla Buttermilk Pie

When it comes to serving Lemon Vanilla Buttermilk Pie, the possibilities are endless! Here are some perfect pairings and occasions to consider:

• Fresh Berries: Serve with a side of fresh berries like strawberries or raspberries to enhance the fruity flavors.
• Light Lunch: This pie is a great addition to a light lunch spread, especially during the summer months.
• Picnics: Bring it along for picnics; it’s refreshing and light, making it the ideal outdoor dessert.
• Tea Parties: Perfect for an elegant afternoon tea, serving slices alongside a variety of teas.
• Post-Dinner Treat: It’s a delightful finish after a hearty dinner, complementing savory flavors.
• Seasonal Celebrations: Great for summer gatherings, birthdays, or any occasion that calls for a sweet treat.

FAQ

Conclusion

The Lemon Vanilla Buttermilk Pie is a delightful dessert that combines nostalgia, flavor, and simplicity. Its creamy texture and refreshing citrus notes are sure to impress anyone who takes a bite. I encourage you to try making this pie—it’s a wonderful way to bring a taste of summer to your table and create lasting memories with family and friends.

Lemon Vanilla Buttermilk Pie

The ultimate comfort food with a bright twist! This Lemon Vanilla Buttermilk Pie is creamy, zesty, and perfect for any occasion. Serve it chilled for a refreshing dessert that will wow your guests. Make it tonight and enjoy a delightful slice!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 55 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons butter (cubed and chilled)
• 2-4 tablespoons ice water
• 1 1/2 cups sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon kosher salt
• 1 1/3 cups buttermilk
• 4 large eggs (slightly beaten)
• 1/2 cup butter (melted and cooled)
• 2 teaspoons fresh lemon zest
• 2 teaspoons fresh squeezed lemon juice (about ½ lemon)
• 1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

 

• Begin by preparing the crust. In a large bowl sift together the flour, sugar, and salt. This creates a light mixture that will form the base of your pie.
• Add the butter to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles coarse sand with no large pieces of butter remaining. This step is crucial for a flaky crust.
• Next, add 2 tablespoons of ice water to the mixture. Stir until the dough begins to come together into a rough ball. If it seems too dry, add more water, one tablespoon at a time, until it holds together.
• Turn the dough out onto a lightly floured surface. Form it into a disk, wrap it in plastic, and chill it for at least thirty minutes. This resting time allows the gluten to relax.
• After chilling, remove the dough and let it sit for about ten minutes. This makes it easier to roll out.
• Roll out the dough on a lightly floured surface to about 1/8-inch thick, aiming for a circle about 12 inches in diameter. Turn the dough often to prevent sticking, dusting with additional flour as needed.
• Fold the dough in half and carefully place it into a 9-inch pie plate. Unfold and gently press the dough into the pan, ensuring it fits snugly.
• Use kitchen scissors or a paring knife to trim the dough, leaving about 1 inch overhang. Turn the excess dough under itself around the rim of the pan, crimping the edges with fingers or a fork, as desired. Chill the crust for at least 20 minutes before filling.
• Now, let’s prepare the filling. Preheat your oven to 375°F. In a medium bowl, or in the work bowl of a stand mixer fitted with the paddle attachment, whisk together all filling ingredients until smooth, about 1 minute. This ensures everything is well combined.
• Pour the filling mixture into the prepared crust and place the pie on a sheet pan to catch any drips.
• Bake in the lower third of the oven for 15 minutes, then reduce the heat to 325°F. Bake for an additional 30 to 40 minutes. The pie should be a rich golden brown on top, with edges that are set but still slightly jiggly in the center.
• Once baked, cool the pie completely to room temperature. Cover it loosely with plastic wrap and refrigerate for at least two hours before serving. This chilling period allows the flavors to meld beautifully.
• Serve your Lemon Vanilla Buttermilk Pie slightly chilled or at room temperature. Enjoy every delicious bite!

Notes

• Storage: Store leftover pie in the refrigerator, covered with plastic wrap. It stays fresh for up to three days.
• Freezing: You can freeze the pie before baking. Wrap it tightly and store it for up to two months. Thaw in the refrigerator before baking.
• Variations: Consider adding different citrus zests, like lime or orange, for a unique twist on flavor.
• Toppings: Try serving with whipped cream or a scoop of vanilla ice cream for added indulgence.
• Crust Options: Feel free to use a store-bought pie crust if you’re short on time.

Keyword Buttermilk Pie, easy dessert recipe, Lemon Dessert, Summer Pie Recipe

Previous PostLentil Pasta

Next Post Smoked Steak Recipe

Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!