Description
A Southern buttermilk pie meets fresh glazed strawberries in this delightful dessert.
Ingredients
Units
Scale
FOR THE PIE:
- Pastry for one 9-inch pie crust (store-bought or homemade)
- 3 eggs
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- Pinch of salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 pints strawberries, hulled and halved
FOR THE GLAZE:
- 1 cup strawberries, hulled and roughly chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan. Roll dough into a 12-inch circle, press into the prepared pan, and crimp edges as desired.
- In a medium bowl, beat the eggs with a whisk or electric mixer until frothy. Add butter, sugar, flour, and salt; beat until smooth. Stir in the buttermilk, vanilla, and lemon juice. Pour mixture into the crust. Bake for about 60 minutes, until the center is firm and the top is golden. Cool completely.
- Make the glaze: in a medium saucepan, whisk together the chopped strawberries, sugar, cornstarch, and water. Bring to a boil over medium heat, whisking constantly, until the mixture thickens, 2–3 minutes. Remove from heat and cool to room temperature.
- Arrange the halved strawberries over the cooled buttermilk pie base. Pour or brush the desired amount of glaze over the strawberries. Serve at room temperature. Refrigerate leftovers.
Notes
Let the pie cool completely before topping with strawberries and glaze — a warm custard base will make the berries slide. Store-bought pie crust works perfectly well here.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking, Dessert, Pie