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!
1/2cup(113 grams) unsalted buttersoftened at room temperature
3large eggsroom temperature
1teaspoonvanilla extract
1vanilla bean
3tablespoonall purpose flour
Pinchsalt
1cup(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.