Southern Pie

Here’s a  Southern Pie recipe — rich, sweet, and full of that old-fashioned Southern charm. One of the most beloved Southern pies is the Buttermilk Pie, often confused with Chess Pie, but distinct in flavor and texture.

🥧 Southern Buttermilk Pie Recipe (Old-Fashioned Style)

📋 Ingredients

For the Pie Crust (or use store-bought):

• 1 ¼ cups all-purpose flour

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, cold and cubed

• 3–4 tbsp ice water

For the Filling:

• 1 ½ cups granulated sugar

• 3 tbsp all-purpose flour

• ½ tsp salt

• 3 large eggs

• 1 cup whole buttermilk

• ½ cup unsalted butter, melted and slightly cooled

• 1 tbsp lemon juice (fresh preferred)

• 1 tsp vanilla extract

• ¼ tsp ground nutmeg (optional, traditional touch)

🛠️ Equipment Needed

• 9-inch pie dish

• Mixing bowls

• Whisk

• Rolling pin (if making crust)

• Cooling rack

🔪 Instructions

Step 1: Make the Pie Crust (Skip if using store-bought)

1. In a mixing bowl, whisk together flour and salt.

2. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

3. Add ice water, one tablespoon at a time, just until the dough comes together.

4. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Preheat and Prepare

• Preheat your oven to 350°F (175°C).

• Roll out chilled dough on a floured surface and place into a 9-inch pie dish. Crimp the edges. Chill the crust while preparing the filling.

Step 3: Make the Filling

1. In a large bowl, whisk together sugar, flour, and salt.

2. Beat in eggs one at a time until smooth.

3. Stir in buttermilk, melted butter, lemon juice, and vanilla. Add nutmeg if using.

4. Mix until smooth and creamy.

Step 4: Assemble and Bake

1. Pour filling into the chilled pie crust.

2. Bake for 45–55 minutes, or until the top is golden and the center is just set (a little jiggle is fine; it will firm as it cools).

3. If the crust starts browning too fast, cover the edges with foil.

Step 5: Cool and Serve

• Let the pie cool completely on a wire rack.

• Chill for at least 2 hours before slicing for best texture.

• Serve at room temp or chilled, optionally with a dusting of powdered sugar or a dollop of whipped cream.

📝 Tips

• Don’t overbake — you want a custardy, silky texture.

• Use full-fat buttermilk for that authentic rich taste.

• Keeps in the fridge for up to 4 days. It’s even better the next day!