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!
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.