It screams for berries! It's the perfct palate -- delicate, with a hint of lemon -- for fresh berries, whether raspberries, blueberries, blackberries, strawberries or some other favorite. Made with ingredients on hand, you can bring home the berries, put the pie together, and enjoy it within a couple of hours. It doesn't even have to cool completely, like most pies. It's easy, breezy and delicious.

Buttermilk Pie

Prep Time: 20 minutes plus crust
Baking Time: 45 minutes
Serves: 7
Print

Ingredients

Pre-baked 9” pie crust

1 c. sugar

6 T. unsalted butter at room temperature

2 eggs, room temperature, separated

1 T. fresh lemon juice

3 T. flour

½ t. nutmeg

¼ t. salt

1 c. buttermilk, room temperature

fresh berries for serving

whipped cream for serving, if desired

Directions

Preheat oven to 350°.
Using a mixer, beat butter and sugar until well blended. Add the lemon juice and egg yolks and mix well.
Blend the dry ingredients together, then beat them into butter mixture.
With the mixer running, slowly blend in the buttermilk.
In a separate bowl, whip the egg whites until they form soft peaks. Fold ½ c. of the buttermilk mixture into the egg whites, then gently fold all of that into the larger bowl, just until combined.
Pour into baked pie shell and bake until the filling is lightly browned, 45-50 minutes. You may need to add a crust shield partway through the baking process to prevent it from becoming too brown.
Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.

Baker’s Notes and Tips and Tricks

Be sure to check the edges of the crust during the baking of the pie to ensure they're not burning. Use a crust shield if necessary.

This pie settles into layers: the crisp crust below, a more pudding-like middle, and an almost cakey top. All of this really is the perfect setting for fresh berries, and whipped cream will put it over the top.

If you like this, you'll also like the Lemon Chess Pie! Lemon Chess Pie Recipe