We’ll admit it. If you haven’t had it before, buttermilk pie sounds a little weird. Buttermilk in a pie? Pie made of buttermilk? You might imagine a pie that’s sour, but you’d be wrong. In actuality, buttermilk pie is as sweet as can be. It’s delicate and subtle, and while we don’t understand exactly why, it just works. It works oh so well. There’s a reason this pie has been around for ages, and that reason is deliciousness.
It’s a pie that’s quickly become a favorite of ours, and since sharing is caring, we thought it would be the perfect flavor for a slab pie. Slab pie is a genius thing. It’s pie that’s baked up in a big ol’ baking sheet, which means there’s always plenty of pie to go around. They also tend to need less time in the oven since the filling isn’t as deep. And we must say, we’re really loving the filling to crust ratio in this particular recipe. It’s shallow enough that you don’t get overwhelmed by the custard, but it’s still got a good creamy bite to it.
Then you transfer the dough to a rimmed baking sheet and fold the excess under and flute the edges…
1 stick unsalted butter (1/2 C.) room temp.
3 large eggs
1/4 tsp. vanilla extract
pinch of salt
3 T. all purpose flour
1 C. buttermilk
1 9″ pie shell, unbaked
