Buttermilk-Lemon Chess Pie
A rich and tangy Southern classic pie featuring a flaky buttermilk crust filled with a silky smooth custard made with buttermilk, lemon, and a hint of cornmeal. The combination creates a perfect balance of sweet and tart flavors.
Ingredients
- •2 cups all-purpose flour plus more
- •1 teaspoon kosher salt
- •1 teaspoon sugar
- •¾ cup chilled unsalted butter
- •½ cup cold buttermilk
- •1½ cups sugar
- •½ cup light brown sugar
- •1½ tablespoons yellow cornmeal
- •1 tablespoon all-purpose flour
- •5 large eggs
- •⅔ cup buttermilk
- •½ cup unsalted butter
- •1¾ tablespoons fresh lemon juice
- •1 tablespoon lemon zest
- •2 teaspoons vanilla extract
- •⅛ teaspoon kosher salt
- •1 piece deep-dish pie pan
Cooking Instructions
- 1.
Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
65 min
- 2.
Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
20 min
- 3.
Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
65 min
- 4.
Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
75 min
