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Lemon Vanilla Bean Buttermilk Pie Recipe


  • 1 1/4 c flour
  • 1 t sugar
  • 1/2 t kosher salt
  • 1/2 c butter, cubed and chilled
  • 2-4 T ice water
  • 1 1/4 c raw sugar
  • 1/3 c flour
  • 1/8 tsp kosher salt
  • 1 1/3 c buttermilk
  • 4 eggs, lightly beaten
  • 1/2 c butter, melted and cooled
  • 2 t each of lemon zest and lemon juice
  • 1 tsp vanilla bean paste
Lemon Vanilla Bean Buttermilk Pie Recipe

  1. In a large bowl sift together the flour, sugar, and salt for the crust.
  2. Add in the butter and rub with your fingers until the mixture looks like coarse sand.
  3. Add 2 tablespoons of water, mix until a coarse ball forms. Add more water, one tablespoon at a time, if needed.
  4. On a lightly floured surface, place the dough and flatten into a disk.Wrap in plastic and chill for 30 min.
  5. Remove the dough, let it sit for 10 min. Roll out on a lightly floured surface to 1/8-inch thick, about a 12-inch circle.
  6. Fold in half and place it into a 9-inch pie plate. Unfold and carefully push the dough into the pan. Trim the dough to 1-inch of the pan’s edge. Chill for at least 20 minutes before filling and baking.
  7. Preheat oven to 375°F. In a medium bowl, whisk together all of the filling ingredients until smooth, about 1 minute.
  8. Pour the mixture into the prepared pastry crust and place on a cookie sheet. Using the lower third of the oven bake for 15 minutes. Reduce to 325°F and bake for an additional 30 to 40 minutes, or until the pie is a rich golden brown on the top.
  9. Cool completely to room temperature, then cover with plastic wrap and chill for at least two hours before serving. Serve slightly chilled or at room temperature.

Lemon Vanilla Bean Buttermilk Pie Recipe Lemon Vanilla Bean Buttermilk Pie Recipe Reviewed by kuji hara on 1:36 AM Rating: 5

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