I love a simple pie. This really is a perfect pie. My shell was a hot mess so don’t judge me, I was using up a leftover shell I had that I ended up breaking it shoving stuff in the fridge. It was one of those days! Anyway, Top this with some fresh whipped cream and strawberries and it’s PERFECT!

Southern Buttermilk Pie
(Adapted from My Country Table)

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Pastry for a 9-single pie crust, store-bought or see my recipe for flaky pie crust).
1 cup full-fat buttermilk
1/2 stick butter, melted
2 large eggs, beaten
1 teaspoon pure vanilla extract
2/3 cup granulated sugar
3 tablespoons all-purpose flour

Prepare the pie shell: Preheat the oven to 375 degrees. Line the pie shell with parchment paper.

Fill with dried beans. Bake the pie shell on a bottom oven rack for 20 minutes or until the edges begin to turn a very light golden brown. Remove the parchment paper and beans and return to the oven. Bake for an additional 15 minutes or until the bottom crust is golden brown.

Preheat oven to 425 degrees.

To a large bowl, add the buttermilk, butter, eggs, and vanilla. Whisk to combine. Add the sugar and flour and whisk until the flour is totally incorporated, no lumps remaining.

Pour the filling into the prebaked pie shell. Cover the edges of the crust with foil or a pie shield to prevent over browning. If using a pie shield, you can wait until the last few minutes of baking to cover the edges.

Bake the pie for 10 minutes. Reduce the heat to 350 degrees and continue baking until the edges puff up and the center is somewhat firm but still wiggly if you gently shake the pie, 20 – 25 minutes.

Transfer pie to a cooling rack and allow the pie to cool to room temperature before serving.

Refrigerate leftovers for up to 2 days.

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