Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust onto a baking sheet before transferring it to the oven. This will help catch any potential drips and ensure even baking. Bake the crust for about 8-10 minutes, or until it's lightly golden and just starting to set. This pre-baking step, often called blind baking, helps prevent a soggy bottom crust. Remove the crust from the oven and set it aside.1 unbaked 9-inch pie crust
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt. Ensure these dry ingredients are thoroughly combined to distribute the flour and salt evenly throughout the filling, which will contribute to the pie's smooth texture.1 ½ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon salt
- To the dry ingredients, add the lightly beaten eggs. Whisk them in until well incorporated. Next, gradually pour in the buttermilk while continuously whisking. This slow addition helps create a smooth, lump-free custard base.3 large eggs, 1 ½ cups buttermilk
- Pour in the melted unsalted butter and the pure vanilla extract. If you're opting for that little extra zest, now is the time to add the grated lemon zest. Whisk everything together until the mixture is smooth and well combined. The melted butter adds richness, while the vanilla and lemon zest (if using) provide aromatic depth.2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon grated lemon zest
- Carefully pour the buttermilk filling into the pre-baked pie crust. Be sure to fill it evenly.1 unbaked 9-inch pie crust, 3 large eggs, 1 ½ cups buttermilk, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon grated lemon zest, 1 ½ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon salt
- Place the pie back into the preheated oven on the baking sheet. Bake for 45 to 55 minutes, or until the filling is set. The center should be mostly firm with a slight jiggle. You can test for doneness by gently inserting a knife about an inch from the center; it should come out mostly clean.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling process is crucial for the custard to fully set and achieve its signature creamy texture. Cooling can take several hours.
- If desired, once the pie has cooled, you can top it with a homemade meringue or a dollop of freshly whipped cream. These additions enhance the visual appeal and provide a delightful textural contrast.Meringue or whipped cream for topping
Notes
Leftover pie should be stored in the refrigerator for up to 3-4 days. Individual slices can be frozen for 1-2 months.
