Classic Southern Buttermilk Pie | Using Store Bought Pie Crust

Buttermilk Pies became really popular during the Great Depression era because fresh ingredients and resources were really scarce but that did not stop home chefs from making desserts. Since eggs, sugar, flour and buttermilk were easily accessible, a lot of home chefs used those ingredients to make a variety of simple desserts and that is how the Buttermilk Pie and a few other classic desserts were born. Today I am going to show you how to make this simple but quite delicious Classic Southern Buttermilk Pie. You can use store bought pie crust like I did but I would recommend if you have the time to make your own homemade because you won't compromise on flavor or texture (homemade is always better in my humble opinion). So follow along with me step by step or watch my video linked below, thank you!

• Cuisinart Oven Mitts
• Standard Whisk
• Pyrex Mixing Bowl
• Pyrex Bowl 3 Set
• Pyrex Measuring Cup Kit
• Misc. Kitchen Utensils

• 1 9inch store-bought pie crust (or homemade)
• 1 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup buttermilk
• 3 large eggs, slightly beaten
• 2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter, melted and slightly cooled
• https://unitconverter.net (if you need help converting the measurements)

Preheat the oven to 350°. Have ready a 9" pie dish, as well as aluminum foil ready.

In a medium-sized mixing bowl, whisk together the sugar, flour, salt, and nutmeg.

Crack the three eggs in a small bowl and whisk them with a fork, this will help when added to the other ingredients and allow them to incorporate easier.

Add the buttermilk, eggs, and vanilla to the dry ingredients and whisk to combine.

Lastly, whisk in the melted butter, and pour this mixture over the pie shell.

Place pie dish onto a baking sheet (I wish I would have). Bake for 30 minutes, uncovered. While baking, double fold a large sheet of aluminum foil so it covers the entire pie, this is going to help the crust not burn and the pie filling to continue to bake. After the 30-minute mark, carefully add the double-folded sheet of aluminum foil and bake for 20-30 minutes longer. The pie will be slightly jiggly in the center.

Allow the pie to cool and set at room temperature for at least 3 hours. You might have extra butter on top of your pie like I did, all I did was get a paper towel and gentle dab the top once the pie was completely cooled.

Slice and enjoy!

If you prefer the video tutorial, watch it here!