1. Preheat and Prepare:
Preheat your oven to 350°F (175°C).
2. Fit the Pie Crust:
Place the pie crust into a 9-inch pie dish. Trim and crimp the edges as desired.
For a crisper crust, par-bake (optional): Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment. If not par-baking, simply chill the crust in the refrigerator while you make the filling.
3. Make the Filling:
In a large bowl, whisk together the sugar and flour to combine and break up any lumps.
Add the eggs one at a time, whisking thoroughly after each until the mixture is smooth and pale.
While whisking, slowly stream in the melted and cooled butter until fully incorporated.
Gently whisk in the buttermilk, vanilla extract, and salt until you have a smooth, homogenous custard.
4. Assemble and Bake:
Place the pie dish on a baking sheet (this makes it easier to handle and catches any drips).
Pour the filling into the pie crust. For a classic touch, sprinkle the top lightly with ground nutmeg.
5. Bake to Perfection:
Bake for 45-50 minutes, or until the top is a beautiful golden brown and the edges are set. The center should still have a slight jiggle—it will firm up as it cools.
Avoid over-baking, as this can cause the filling to crack.
6. Cool and Serve:
Let the pie cool completely on a wire rack, for at least 2 hours. This is essential for the custard to set properly.
For the best texture and flavor, serve at room temperature or chilled. Top with a dollop of whipped cream or fresh berries if desired.
💡 Pro-Tips:
Room Temperature is Key: Using room-temperature eggs and buttermilk helps the ingredients emulsify better, preventing a greasy texture and ensuring a smooth custard.
Prevent a Soggy Bottom: Preheating your baking sheet in the oven before placing the pie on it can help crisp up the bottom crust.
Storage: Cover and store any leftovers in the refrigerator for up to 3 days.
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