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!


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


  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. ...........................................

for full recipes please see : www.macheesmo.com

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