Buttermilk Pie Recipe (2024)

FAQs

What are the ingredients in a Buttermilk Pie? ›

Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness.

Sweet and slightly tangy, buttermilk pie is loved for its simplicity. The filling has a creamy and smooth texture, comparable to crème brûlée. The combination of flaky pie crust with rich, custardy filling is an instant winner. Lemon zest and vanilla extract make up the predominant flavors.

If your pie has cooled and set up very close to serving time, it is okay to leave it out at room temperature for a bit longer, however, Buttermilk Pie should be refrigerated soon after and will stay good for 2-3 days in the refrigerator. Buttermilk freezes well, as will your pie!

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

There are four ingredients in a standard pie crust: flour, fat, liquid, and salt.

To put it simply: All buttermilk pies are chess pies, but not all chess pies are buttermilk pies. The chess pie originates from England, but has long been known as a traditional Southern dish. How and where it got its name is a whole different story.

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.

Cold unsalted butter – Supplies the pie crust's unbeatable flavor and flaky texture. Use unsalted butter. The amount of salt in different brands' salted butter varies, so for better control over the flavor, it's best to begin with unsalted and add your salt.

Your buttermilk is likely expired if it's thick or chunky, smells sour or tangy, has dark colorations or mold in it, or if it's been at room temperature for more than two hours. Buttermilk can keep 2-3 weeks in the fridge and up to 1 week past its expiration date.

Can you freeze homemade buttermilk? ›

You absolutely can freeze buttermilk. In fact, it's a great way to keep some of the fermented dairy product on hand for recipes that only need small amounts. This way, you don't need to buy another quart or half gallon and face the challenge of once again using it up before the expiration date hits.

Whisk the ingredients together until incorporated. Let sit for at least 10 minutes, up to 2 hours. When you whisk the cream of tartar into the milk it disintegrates quickly leaving you with homemade buttermilk the texture of… milk.

It's made up of water, milk proteins, milk sugars (lactose) and a small amount of fat (about as much as low-fat milk). When butter was made at home, the buttermilk was left out overnight to ferment and thicken on its own. What you buy now is cultured buttermilk.

Buttermilk today consists mostly of water, the milk sugar lactose, and the milk protein casein. It has been pasteurized and hom*ogenized, and lactic-acid-producing bacteria cultures have been added, which may include Lactococcus lactis or Lactobacillus bulgaricus.

A true Lancashire delicacy, our butter pie is made in the best traditions of north west pie making. With a hearty filling of freshly peeled potatoes mixed with onions, mild cheddar cheese and rich butter. Seasoned simply with salt and pepper, this is a crowd pleaser and one of the region's best kept secrets.

Pastry is a type of dough made with flour, water and shortening. Baked pastry dough can be sweet or savory, and consumed alone or with fillings.