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Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 3 large eggs, lightly beaten
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup (1 stick) salted butter, melted and slightly cooled
- 1 cup whole buttermilk
- 2 teaspoons vanilla extract
- whipped cream
- fresh berries (strawberries, blueberries, or raspberries)
- fresh mint
- 1 ¼ cups (150 grams) all-purpose flour
- ½ cup (1 stick) cold salted butter, cut into ½-inch cubes
- ¼ cup ice water, plus more as needed
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust as follows: in a large bowl, combine the flour and cold, cubed butter, tossing to coat. Work the butter into the flour until the mixture resembles peas.
- Create a well in the center of the flour mixture. Pour in the ice water and gently mix until the dough just comes together. Add more water if necessary.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
- Roll out the chilled dough on a floured surface into a 12-inch circle, then transfer it to a 9-inch pie plate. Tuck the edges under and crimp as desired. Refrigerate the pie shell while preparing the filling.
- In a mixing bowl, whisk together the eggs, sugar, flour, melted butter, buttermilk, and vanilla extract until smooth.
- Pour the buttermilk filling into the prepared pie crust.
- Bake for 40-50 minutes or until the filling is set and the top is lightly browned. Allow to cool before serving.
Notes
Serve with a dollop of whipped cream for extra flair.
Fresh berries can be added on top for garnish and flavor.
Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 190 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg