Easy Buttermilk Pie Recipe (2024)

FAQs

Why is my Buttermilk Pie watery? ›

Why is My Buttermilk Pie Runny? It may not be fully cooked, OR it may be fully cooked but not fully cooled. You want to make sure to fully let the pie cool at room temperature (at least 2 hours) before you slice it to avoid it being runny.

Buttermilk pie tastes like a buttery, vanilla custard, baked into a flaky, also buttery pie crust. Buttermilk lends a pleasant creaminess, and lemon zest and juice help to boost the pies tang. It's a simple, sweet, tangy delight!

There are 547 calories in 1 piece of Buttermilk Pie.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

The pros: Butter has the best flavor. A butter pie crust forms light, lofty, flaky layers while it bakes. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness.

Apple Pie. What it is: Somehow both quintessentially English and American, this may be the most famous pie of all.

Baking with buttermilk

Quick breads and pancakes get a real lift from buttermilk. Not only does it deepen the flavor of your bake, but the acid in the buttermilk works with leaveners like baking soda to give it a fluffier interior crumb and more rise.

How many calories in a Marie Callender pie? ›

A slice of Grandma pizza can have from 250 to 450 calories, regarding the toppings. 47% of the calories come from the carbs, 35% from the fats, and 17% come from the protein. If you want to lower your calorie intake, opt for classic Grandma pizza with mozzarella and tomato sauce, without additional toppings.

Cultured buttermilk, like skim milk, consists mainly of water (about 90 percent), the milk sugar lactose (about 5 percent), and the protein casein (about 3 percent). Buttermilk made from low-fat milk contains small quantities (up to 2 percent) of butterfat.

Traditional buttermilk is a thin, cloudy, slightly tart but buttery-tasting liquid that's left after cream is churned to make butter. These days, however, it is more commonly sold as a thick liquid produced commercially by adding an acidifying bacteria – and sometimes flavouring and thickening agents – to milk.

Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness.

1. There are four ingredients in a standard pie crust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.