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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
Total Time 1 hour 35 minutes
Servings 1 Pie

Ingredients

Pie Crust:

  • 1 1/2 cups (190 grams) all-purpose flour
  • 2 teaspoons granulated sugar
  • Pinch salt
  • 3/4 cup (170 grams) unsalted butter chilled and cubed into 1/2 inch (1.25 centimeter) pieces
  • 3-4 tablespoons (45-60 milliliters) cold water ice cold

Vanilla Bean Buttermilk Pie Filling:

  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (113 grams) unsalted butter softened at room temperature
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
  • 3 tablespoon all purpose flour
  • Pinch salt
  • 1 cup (240 milliliters) 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 (200˚C). Grease a 9 inch (23 centimeter) 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 (30.5 centimeters) 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 (180˚C) 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.