Lemon Buttermilk Pie
If a family had a signature pie, this would be ours. Many years ago I started a hand-written journal of family loved recipes and with this recipe I wrote “My entire family would never forgive me if I forgot this recipe. It never lasts in our house.” Okay - so yes, maybe my wording around ‘not forgiving’ was a little dramatic but the idea was spot on. This pie is special and unique.
Decades ago, a local baker created and sold this gem of a pie out of her small family kitchen. One year, I happened to catch an article in our neighborhood gazette on this lady’s baking, where she shared this recipe. I couldn’t believe my luck! This baker SHARED her signature recipe AND I spotted it!! Wow - it was meant to be :)!
Today, what began in this small ‘family kitchen’, is a robust hand crafted family run bakery for our city, with its roots still in our community. And has time has passed and recipes have come and gone, this lemon buttermilk pie remains as one of their classic recipes.
This pie is a tasty subtle melding of sweet and tangy just right filling of lemony yumminess. Oh, and my comment about this pie never lasting in our house wasn’t dramatic…it’s 100% accurate :)!
Lemon Buttermilk Pie Recipe
Special Note: This is a 2 part recipe - the pastry for the pie crust and the lemon buttermilk filling.
Pie Crust
Special Note: My preferred pie crust is more like a ‘cookie’ pie crust as opposed to a more traditional ‘flaky’ pie crust. The trick to this pie crust is making certain all the ingredients are cold.
Pie Crust Ingredients:
1 1/2 c. flour
3 tbsp sugar
1/2 c. cold firm butter (from fridge)
1 egg yolk
2 tbsp (approx.) cold water
Instructions:
Preheat oven to 350 degrees F.
Combine flour and sugar.
Grate in butter (see photo) and then mix in with a fork until combined ingredients resemble coarse crumbs.
Beat together egg yolk and ice cold water (you want the cold so that the liquid here doesn’t simply melt the butter when added to the above ingredients). Add to above ingredients and combine with a fork.
Press into a ball and then roll to fit a 9” pie pan.
Line pie shell with parchment paper and pie weights or dried beans (I keep a separate container of dried beans on hand for this purpose).
Bake 10 - 15 min, until pastry begins to turn golden.
Remove from oven, place on a wire rack and fill with lemon buttermilk cream when ready.
Lemon Buttermilk Pie Filling
Special Note: The key to this filling is to NOT over bake it. You want it to be firm and jiggly…this makes for a lighter finished piece of pie.
Begin making this filling while the pie crust above is baking.
Ingredients:
1 1/4 c. sugar
1/4 c. soft butter (room temperature)
4 eggs
1/4 c. flour
1 c. buttermilk
Grated rind of one lemon (just the yellow part and not the bitter white part (the pith)).
1/4 c. fresh lemon juice
1 tbsp vanilla extract
Instructions:
Combine sugar and soft butter in mixer until fluffy but slightly grainy.
Beat in eggs, one at a time.
Sprinkle flour over mixture and beat until smooth.
Combine buttermilk, grated lemon rind, lemon juice and vanilla extract in a measuring cup. Add liquid to other ingredients in the mixer and blend well. (Note: I drape a clean towel over my blender to catch any fly away ingredients during blending.)
Pour into pie shell. It’s tricky - but loosely cover pie crust edges with strips of tin foil in order to prevent burning.
Bake 35 - 40 minutes, just until set but centre still wobbles slightly…don’t overcook.
Cool before serving.
Note: Don’t hesitate to put an old cookie sheet or foil under this pie to catch any spills.
