Mom's Christmas Morning Buttermilk Pie
3rd Place Winner
2025 Meant to be Broken, Egg-specially During the Holidays Egg Recipe Contest
Crystal Johnson*, Bedford County Fair
*"My mom made the best Buttermilk Pie in the world and always served it on Christmas morning - we didn't have much growing up, but the one thing we always had was love. I am blessed to have been taught how to bake and how to love others from watching her - this pie is dedicated to her memory."
Mom's Christmas Morning Buttermilk Pie
| 1 piecrust for 9� pie (refrigerated, roll-out or Crystal's homemade**) |
| ½ cup unsalted butter, melted and slightly cooled |
| 1 ½ cups granulated sugar |
| 4 large eggs, room temp |
| 3 ½ T flour |
| 1 cup buttermilk***(we used full fat in testing) |
| 1 ½ teas. fresh lemon zest |
| 1 ½ T freshly squeezed lemon juice |
| 1 teas. pure vanilla extract |
| ⅛ teas. fine sea salt |
| Garnish: Powdered sugar; rosemary sprigs and cranberries or raspberries; mint, etc. |
Directions
Preheat oven to 350° F. Arrange piecrust in 9" pie pan, fluting edges.
Place melted butter in a large bowl. Blend in sugar with a whisk. Whisk in one egg at a time (don't overmix), then whisk in the flour
Pour in buttermilk; add zest, juice, vanilla and salt. Whisk to combine.
Place pie crust on a baking sheet and pour the mixture into crust. Bake in oven until the edges are set and the center of pie has a very slight jiggle - 45 - 50 minutes. Check halfway through and tent with foil to prevent overbrowning.
Cool at least two hours. Refrigerate.
Garnish as desired (for holiday - cranberries/ for summer - mint or begonia blossoms)
Serves 8
**Crystal's Homemade Pie Crust
| 1 ¼ cups flour |
| ½ teas. salt |
| ¼ cup butter, cold/cubed |
| ¼ cup shortening |
| ¾ teas. white vinegar and ¼ cup ice water |
Directions
Mix flour and salt in a large bowl. Cut in butter and shortening, using two knives, crisscross fashion or do this in a food processor - mixture should resemble coarse sand.
Add ice water/vinegar mixture; mix until dough comes together. Roll into a flat disk. Refrigerate 2 - 3 hrs., then roll lightly on floured surface; place in pie plate; flute edges.
***No buttermilk? Add 1 tablespoon fresh lemon juice to a 1 cup measuring cup then add enough whole milk to fill to one cup. Stir together and let sit for a minimum of 15 minutes to curdle.
