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Vanilla Bean Buttermilk Pie

A recipe for Vanilla Bean Buttermilk Pie. This rich and creamy custard-based pie is perfect for the holidays and comes together with minimal effort and only a few ingredients!
Course Dessert
Cuisine American
Keyword buttermilk, pie, Thanksgiving, vanilla, vanilla bean
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time: 30 minutes
Servings 1 Pie

Ingredients

Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • Pinch salt
  • 3/4 cup unsalted butter chilled and cubed into 1/2 inch pieces
  • 3-4 tablespoons cold water ice cold

Vanilla Bean Buttermilk Pie Filling:

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened at room temperature
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
  • 3 tablespoon all purpose flour
  • Pinch salt
  • 1 cup buttermilk

Instructions

To make the pie crust:

  • In a stand mixer fitted with a paddle attachment or a large food processor, combine the flour, sugar, and salt.
  • Add the diced butter and mix on low until the butter is blended in with no pieces larger than the size of a pea. Slowly add the cold water just until the dough comes together.
  • Form the dough into a flattened disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
  • Preheat oven to 400˚F. Grease a 9 inch pie or tart pan with butter and dust with flour.
  • On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 12 inches wide. Transfer to the prepared pie pan and decorate the edges as desired. Refrigerate until filling comes together.

To make the buttermilk pie filling:

  • In a large bowl, beat together the sugar and butter until light and creamy.
  • Beat in the eggs, followed but the vanilla extract and scraped out seeds from a vanilla bean. Mix in the flour and salt, then the buttermilk until combined.
  • Pour into prepared pie crust. Bake in preheated oven for 10 minutes. Decrease the temperature to 350˚F and continue to bake for 40-50 minutes until the top is golden and the custard is set.
  • Allow to cool to room temperature or refrigerate until ready to serve.