Lemon Buttermilk Pie

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Prepare the Crust:

– In a food processor, pulse together the flour, cold diced butter, and sugar until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough comes together.

Set The Dough:

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the Crust:

Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Place the crust in the pie dish, trim any excess, and crimp the edges.

Pre-Bake the Crust:

Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights and bake for an additional 5 minutes, or until the crust is lightly golden. Allow it to cool.

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Make the Filling:

– In a large bowl, whisk together sugar, flour, cornmeal, and salt. Add melted butter and mix until well combined. – Add eggs one at a time, beating well after each addition. Stir in buttermilk, lemon zest, lemon juice, and vanilla extract until the filling is smooth.

Bake the Pie:

Pour the filling into the pre-baked pie crust. Bake in the preheated oven for 40-45 minutes or until the center is set and the top is golden brown. If the edges of the crust start to brown too quickly, you can cover them with foil.

Cool and Garnish:

Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving. Garnish with whipped cream and lemon zest if desired.

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