Buttermilk pie is underrated. If the flaky, homemade crust and custard filling isn’t enough to have you ooo-ing and aww-ing over, the addition of honey definitely will. A simple twist on a southern classic is really what makes this pie stand out.
Go for the gold and make homemade crust – all you need are four ingredients: butter, flour, salt and water. Combine 2 cups of flour with 2/3 cups of butter, using a pastry cutter. Then, add a pinch of salt and 5-8 tablespoons of water until the dough is formed. Sprinkle the surface of a table or counter with flour and knead the dough lightly. Roll the dough to about a 1/2 inch in thickness and place into a pie pan, making sure to press down on the edges of the bowl. Then, cut off any overhang and freeze the excess.
To make the filling, whisk 3 eggs with 2/3 cup of sugar. Now, stir in 1/2 cup of honey, 1 cup of buttermilk, 2 tablespoons of flour and 1 teaspoon of vanilla extract. I used an organic, wildflower honey variety but any type will do.
*Baking Pro Tip: Coat the inside of the measuring cup with non-stick cooking spray to make the honey pour out smoothly.
Carefully pour the custard into the raw pie crust and bake at 350 degrees for about 45 minutes until the edges of the crust are lightly golden and the pie is set (the center will still slightly jiggle).
Allow the pie to cool completely before serving. Do not be alarmed if your pie puffs up, it will deflate as it cools. After this step, it’s ready to eat!
Recipe courtesy of: A Beautiful Mess.
- 2 cups flour
- 2/3 cups butter
- Pinch of salt
- 5-8 tablespoons of water
- 3 eggs
- 2/3 cup sugar
- 1/2 cup honey
- 1 cup buttermilk
- 1 teaspoon vanilla extract