Creamy Southern Buttermilk Pie (Printable Version)

# What You'll Need:

→ Crust

01 - 1 (9-inch) pastry crust

→ Filling

02 - 115g butter, softened
03 - 250g sugar
04 - 3 tablespoons all-purpose flour
05 - ¼ teaspoon salt
06 - 3 large eggs
07 - 240ml buttermilk
08 - 1 tablespoon lemon juice
09 - 1 teaspoon vanilla extract

# How to Make It:

01 - Beat butter and sugar in a large mixing bowl until creamy.
02 - Add flour, salt, and eggs. Beat until smooth.
03 - Add buttermilk, lemon juice, and vanilla and blend well. Don't worry if the mixture appears slightly curdled.
04 - Pour filling into the 9-inch pastry crust. A deep dish works best.
05 - Place pie pan on a cookie sheet and bake in a preheated 180°C (350°F) oven for 50-55 minutes or until lightly browned on top and mostly set.
06 - Place pie on a cooling rack and allow to cool completely. Serve at room temperature and refrigerate any leftovers.

# Handy Tips:

01 - While fresh lemons are preferred, bottled juice works well too.
02 - If the crust edges brown too quickly, wrap them lightly with aluminum foil.
03 - For best results, use real buttermilk rather than a substitute.
04 - Serve with whipped cream, fresh berries, a sprinkle of nutmeg or cinnamon, or a drizzle of caramel or chocolate sauce.
05 - Store covered in the refrigerator for 2-3 days or freeze for up to 2 months.

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