Old Fashioned Lemon Buttermilk Pie

This pie is the dessert equivalent of the dorky high school kid that nobody wanted to talk to who ended up becoming a fashion model.

If you were to take it to a holiday party, it might sit untouched for who knows how long. It just doesn’t look all that fancy (because it’s not). But trust me, attitudes will change once someone takes a piece and the word spreads.

Sometimes the most plain looking thing can be the most interesting once you dive in.


At its base, this lemon buttermilk pie is a classic custard pie, but it has a perfect balance of sweet and sour and has a really bright flavor. It’s addictive stuff.

My favorite part? Once the custard sets up you can eat a piece of this pie like you would eat a slice of pizza. I ate a piece once while in the car just because I could.

Whether or not you make your own crust, add this pie to your list this holiday season. I already can’t wait to make it again!

INGREDIENTS

Pie Filling:

• 1/4 cup all-purpose flour
• 1 1/2 cups sugar
• 1 cup buttermilk
• 3 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 large lemon, juice and zest
• 1 teaspoon vanilla extra

All-Butter Crust:

• (One 9-inch pie) (Recipe from 4 and 20 Blackbirds Crust via Food52.)
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons sugar
• 1/2 cup unsalted butter, chilled
• 1/2 cup water
• 2 tablespoons apple cider vinegar
• 1/2 cup ice

Directions

1. For the crust:
2. Combine flour, sugar, and salt in a medium bowl. Add cubed cold butter to the dry mix and coat the butter cubes with flour. Then use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it’s in pea-sized pieces.
3. Combine water, apple cider vinegar, and ice in a separate bowl. Add the liquid to the dry stuff a tablespoon at a time until the dough just comes together with some crumbs on the edges. You should need 4-6 tablespoons of the liquid.
4. Shape the dough into a round disc, adding more liquid in small drops if needed to get the dough to stick. Once the dough is in a solid disc, wrap it in plastic wrap and store it in the fridge for at least an hour, but overnight is best.
5. ...........................................

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