Buttermilk Pie

Ingredients

• 1.25 cups all-purpose flour
• ¼ teaspoon fine sea salt
• ½ cup unsalted butter, cold and cubed
• 3 tablespoons ice water
• ¼ cup unsalted butter
• 1.5 cups granulated sugar
• 3 whole large eggs
• 1 cup whole buttermilk
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• ⅛ teaspoon ground nutmeg

Instructions

1. 1

   In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 teaspoon fine sea salt. Add 0.5 cup cold unsalted butter cut into small cubes. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining — this creates a flaky texture.

2. 2

   Drizzle 3 tablespoons of ice water over the mixture, stirring with a fork just until the dough comes together. Add 1 more tablespoon of water if needed — the dough should be shaggy and hold together when pinched, but not wet. Form into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes while you prepare the filling.

3. 3

   Preheat your oven to 350°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, letting the excess hang over the edges. Fold the overhang under and crimp the edges with your fingers or a fork for a sealed, decorative border. Prick the bottom with a fork to prevent puffing during blind baking.

4. 4

   Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Blind bake for 8-10 minutes until the edges are just set but still pale — you're not browning it, just setting the structure. Remove the weights and parchment. The crust should look slightly underdone. Set aside while you make the filling.

5. 5

   In a large bowl, melt 0.25 cup unsalted butter — you can do this by cutting it into smaller pieces and letting it soften at room temperature, or melt it gently over low heat and let it cool slightly. Add 1.5 cups granulated sugar to the warm butter and whisk together until combined.

6. 6

   Crack 3 large eggs into a separate small bowl and whisk them together with a fork until the yolks and whites are fully combined. Pour the beaten eggs into the butter-sugar mixture and whisk continuously for about 1 minute until smooth and light.

7. 7

   Pour in 1 cup whole buttermilk and whisk gently until smooth — don't overmix or the filling will become airy and the pie will puff up and collapse. In a small bowl, stir together 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 0.25 teaspoon fine sea salt, and 0.125 teaspoon ground nutmeg. Add this mixture to the filling and whisk until just combined.

8. 8

   Pour the filling into the par-baked pie shell — it will look thin and custard-like, which is exactly right. The filling will set up in the oven as the eggs cook.

9. 9

   Place the pie on a baking sheet (to catch any spills) and bake at 350°F for 25-30 minutes. The pie is done when the edges are set and lightly golden but the very center still jiggles slightly when you gently shake the pan — about a 2-inch circle in the middle should wobble. The internal temperature at the center should read 170°F on an instant-read thermometer.

10. 10

    Remove from the oven and transfer to a wire cooling rack. Let the pie cool completely at room temperature for at least 2 hours — this allows the custard to set fully. The pie will continue cooking slightly from residual heat (carryover cooking) as it cools, which is what firms up that center.

11. 11

    Once completely cool, refrigerate for at least 1 hour before slicing — a chilled pie slices more cleanly. Slice with a sharp, thin-bladed knife, wiping the blade clean between cuts. Serve at room temperature or chilled, with whipped cream if desired.

Tools you’ll need

• 9-inch pie dish
• medium mixing bowl
• large mixing bowl
• small mixing bowl
• whisk
• fork
• rolling pin
• pie weights or dried beans
• parchment paper
• baking sheet
• instant-read thermometer
• wire cooling rack

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