# Lemon Buttermilk Pie: A Southern Classic
## Making the Perfect Pie Crust
To start, we gather the ingredients for the pie crust: a cup and a quarter of all-purpose flour, half a teaspoon of kosher salt, and one stick of cold unsalted butter that has been cubed. The process begins by pulsing the flour and salt in a food processor until they are well combined. Next, the cold butter is added, and the machine is pulsed until the butter breaks into pea-sized pieces. This step is crucial for achieving a flaky crust.
Once the butter is incorporated, a third cup of cold water is added, one pulse at a time, to bring the dough together. The mixture will form a ball, but it remains sticky and cannot be rolled out immediately. To allow the dough to rest and chill, it is wrapped in plastic wrap and refrigerated for about an hour. This resting period ensures the dough sets properly and becomes easier to handle.
## Preparing the Lemon Buttermilk Filling
While the pie crust chills, we prepare the lemon buttermilk filling. In a bowl, we combine one and a half cups of sugar with one and a quarter cups of buttermilk, one stick of melted unsalted butter, and a quarter cup of lemon juice. The mixture is then whisked together to create a smooth base for the custard.
The recipe also includes four eggs and an extra yolk, making it a rich custard-style filling. Lemon zest is added for an extra burst of citrus flavor. A teaspoon of vanilla extract and half a teaspoon of salt are stirred in, followed by a quarter cup of sifted flour to thicken the mixture. Sifting the flour ensures there are no lumps, resulting in a smooth and creamy filling.
## Rolling Out the Dough and Assembling the Pie
Once the pie crust dough has chilled, it is placed on a work surface dusted with bench flour to prevent sticking. The dough is rolled out to about 10-11 inches, slightly larger than the nine-inch pie dish. This allows for easy fitting into the dish, with a little extra dough overhanging the edges.
The rolled-out dough is fitted into the pie dish, and the excess is tucked under to create thicker sides. A simple crimp is created by pressing the thumb and index finger together along the edge of the crust, adding texture and a finishing touch.
## Baking the Pie
With the crust ready, the prepared filling is poured in. The pie is then baked in a preheated 350-degree oven for about an hour, or until the edges are set and the center is slightly jiggly. This baking time ensures the custard sets perfectly while maintaining a slight wobble in the middle.
## Final Touches
Once baked, the pie is allowed to cool slightly before being served. The result is a golden-brown crust with a creamy lemon-filled center, offering both visual appeal and an irresistible aroma. This classic Southern dessert is not only delicious but also a testament to the creativity of using simple ingredients to create something extraordinary.
Enjoy this Lemon Buttermilk Pie as a delightful treat that brings together the flavors of tangy buttermilk, sweet citrus, and buttery crust in every bite!
"WEBVTTKind: captionsLanguage: enlemon butter milk pie a southern classic i have a cup and a quarter of all-purpose flour here in my food processor i'm going to add in a half a teaspoon of kosher salt give it a pulse okay now i'm going to add in one stick of cold unsalted butter that i've cubed i'm going to give it a pulse until i see the butter turn into pea sizes all right that's good i have a third cup of cold water here i'm just gonna pulse this and the water just helps that flour come together and form a dough okay after it pulses up with the water it's going to look like this a ball you can't roll it out in the form that is in right now because it's really sticky so it has to chill set up and then i'll be able to roll it out to form my pie dough have some plastic wrap here just going to seal it up and let it rest in the fridge for about an hour now i want to make my lemon buttermilk filling in this bowl i have one and a half cups of sugar i'm gonna add in one and a quarter cup of buttermilk one stick of melted unsalted butter a quarter cup of lemon juice the great thing about buttermilk pie is that it's a blank canvas you can add any flavors you want give it a mix add in four eggs and a yolk of an extra egg now let me tell you about buttermilk pie and where it came from buttermilk pie is a pie that was used they call it a desperation pie like basically getting your sweets and your desserts without having to buy expensive ingredients and these are normal things that you would have around the house the eggs the buttermilk my grandmother would always tell me stories of making sweet dough like a sweet bread that was their dessert you know so something as simple as this like having the eggs and the buttermilk around and making a delicious pie basically out of nothing and i'm adding an extra yolk because this is more of a custard pie i'm also zesting a lemon to add a little extra of that lemon flavor all right so i've zested one lemon now i'm going to add a teaspoon of vanilla extract and a half a teaspoon of salt give it a mix i'm just breaking up the yolks in here and now i'm going to sift in then fold in a quarter cup of all-purpose flour i'm sifting it because if you just dump the flour in here you'll have big lumps the flour helps thicken up the custard now i'm whisking in the sifted flour all right my filling is done let me grab my pie crust my pie crust is ready i'm gonna put some bench flour here on my work surface it's important to put bench flour down so your dough doesn't stick to your surface i have a nine inch pie dish here i want to roll it out till it's a little bigger than the pie dish about 10 to 11 inches all right let me see if that's good yep it goes a little further out than the pie dish so that's a great size for me and if you notice the sides go out just a little and that's okay you just tuck it and i actually like tucking because it makes it a little thicker and i'm just going to do a simple crimp it's taking your thumb and pressing it in my pie crust is done i'm going to add in the custard this is the first of many pies i'll be making today so i'm getting down and dirty and some flour my oven is preheated to 350. i'm going to bake this for about an hour or until the center is a little jiggly but the sides are set all right my final pie is done this is my last and final pie and it's perfect look how pretty that is golden brown on the outside it's nice and set in the center the crust smells and looks amazing youlemon butter milk pie a southern classic i have a cup and a quarter of all-purpose flour here in my food processor i'm going to add in a half a teaspoon of kosher salt give it a pulse okay now i'm going to add in one stick of cold unsalted butter that i've cubed i'm going to give it a pulse until i see the butter turn into pea sizes all right that's good i have a third cup of cold water here i'm just gonna pulse this and the water just helps that flour come together and form a dough okay after it pulses up with the water it's going to look like this a ball you can't roll it out in the form that is in right now because it's really sticky so it has to chill set up and then i'll be able to roll it out to form my pie dough have some plastic wrap here just going to seal it up and let it rest in the fridge for about an hour now i want to make my lemon buttermilk filling in this bowl i have one and a half cups of sugar i'm gonna add in one and a quarter cup of buttermilk one stick of melted unsalted butter a quarter cup of lemon juice the great thing about buttermilk pie is that it's a blank canvas you can add any flavors you want give it a mix add in four eggs and a yolk of an extra egg now let me tell you about buttermilk pie and where it came from buttermilk pie is a pie that was used they call it a desperation pie like basically getting your sweets and your desserts without having to buy expensive ingredients and these are normal things that you would have around the house the eggs the buttermilk my grandmother would always tell me stories of making sweet dough like a sweet bread that was their dessert you know so something as simple as this like having the eggs and the buttermilk around and making a delicious pie basically out of nothing and i'm adding an extra yolk because this is more of a custard pie i'm also zesting a lemon to add a little extra of that lemon flavor all right so i've zested one lemon now i'm going to add a teaspoon of vanilla extract and a half a teaspoon of salt give it a mix i'm just breaking up the yolks in here and now i'm going to sift in then fold in a quarter cup of all-purpose flour i'm sifting it because if you just dump the flour in here you'll have big lumps the flour helps thicken up the custard now i'm whisking in the sifted flour all right my filling is done let me grab my pie crust my pie crust is ready i'm gonna put some bench flour here on my work surface it's important to put bench flour down so your dough doesn't stick to your surface i have a nine inch pie dish here i want to roll it out till it's a little bigger than the pie dish about 10 to 11 inches all right let me see if that's good yep it goes a little further out than the pie dish so that's a great size for me and if you notice the sides go out just a little and that's okay you just tuck it and i actually like tucking because it makes it a little thicker and i'm just going to do a simple crimp it's taking your thumb and pressing it in my pie crust is done i'm going to add in the custard this is the first of many pies i'll be making today so i'm getting down and dirty and some flour my oven is preheated to 350. i'm going to bake this for about an hour or until the center is a little jiggly but the sides are set all right my final pie is done this is my last and final pie and it's perfect look how pretty that is golden brown on the outside it's nice and set in the center the crust smells and looks amazing you\n"
