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Buttermilk Pie

From

April/May 2013

Buttermilk Pie

To put the tang back in this Southern dessert, we nearly doubled the amount of buttermilk called for in most recipes. A moderate hand with the sugar and a splash of white vinegar further accentuate the buttermilk flavor. To keep the texture silky, we found that cornstarch fared better than flour for thickening our filling, and plenty of egg yolks and heavy cream didn’t hurt either. To keep the pie from curdling in the oven, we bake it at a gentle 300 degrees, cranking the heat only at the end to create a crackly, crisp top.

Serves 8

All pies are best with homemade crust, and this one is no exception (find our recipe for Single-Crust Pie Dough in the related content section.) But if you lack the time, our favorite store-bought crust is Wholly Wholesome 9" Certified Organic Traditional Bake at Home Rolled Pie Dough. Use commercial cultured buttermilk (avoid nonfat), as some locally produced, artisanal buttermilks that we tested were prone to curdle during baking.

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