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Make Mom Proud with this Buttermilk Pie

May 6, 2014

Silky, sweet, and perfectly decadent, this classic Southern pie is the perfect treat for Mother’s Day.

See how we make it: Classic Southern Buttermilk Pie

Classic Southern Buttermilk Pie

1 1/2 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
1/2 cup butter, melted
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Perfect Pastry Crust (recipe below)
Garnishes: fresh berries, whipped cream, fresh mint

See more: Perfect Pie Crust

1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Perfect Pastry Crust
A food processor cuts fat into the flour mixture faster, but you can also do this by hand.

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon table salt
6 tablespoons cold butter, cubed
3 tablespoons cold shortening, cubed
4 to 5 Tbsp. ice water

1. Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.

2. Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.

3. Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

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