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raspberry buttermilk pie

Old Fashioned Buttermilk Pie

A delicious, slightly lemon and creamy buttermilk pie

Course Dessert
Keyword pie
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 8

Ingredients

  • 1 1/2 Cups Granulated Sugar
  • 1 Tablespoon of Flour
  • 1 Tablespoon Grated Lemon or Orange Zest
  • 4 Large Eggs
  • 1 Cup Buttermilk
  • 1/2 Cup Melted Butter
  • A handful about 18 washed raspberries (or blueberries, blackberries) - optional
  • 1 Par baked 10-inch Pie Crust

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the sugar, flour and zest with a whisk.
  3. Whisk in the eggs, 1 at time.
  4. Whisk in the buttermilk.
  5. Slowly whisk in the melted butter.

  6. Pour the buttermilk mixture into the par baked pie shell.

  7. Place a generous handful of raspberries (or blueberries, blackberries etc) evenly on top. Don't worry if they sink in.
  8. Put into a 400 degree oven and immediately turn down to 350 degrees.
  9. Bake for 60 - 70 minutes until the top is nicely browned and the centre is set (with a slight jiggle).
  10. If the top is browning too much (though I find a nicely browned top gives a great crust), loosely place a sheet of tinfoil on top.
  11. Remove from the oven and cool to room temperature.
  12. Serve or store covered in the refrigerator.