You are here: Home » Recipes » Buttermilk Pecan Pie from Pearson Farm Buttermilk Pecan Pie from Pearson Farm Recipe by RelishKitchen Tested Yield 8 servings Prep 25 mins Cook 60 mins Buttermilk offers a tangy counterpoint to the pie's sweetness. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients Pie Crust:1 1/3 cups all-purpose flour1/2 teaspoon salt1/2 cup vegetable shortening3 to 3 1/2 tablespoons ice waterFilling:3 Eggs, beaten1 1/3 cups sugar2 tablespoons flour8 tablespoons (1 stick) melted unsalted butter1 teaspoon vanilla extract1/4 cup buttermilk1 cup pecan pieces (or chopped pecans) Instructions To prepare the crust, combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a 5-inch circle; wrap in plastic wrap. Chill 15 minutes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Flip into a 10-inch pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. Preheat to 275F. To prepare the filling, beat eggs with a whisk. Add sugar and flour; beat well. Add melted butter, buttermilk and vanilla. Stir well. Sprinkle pecan pieces evenly into the pie crust; pour in egg mixture. Bake about 1 hour or until golden brown and set. Recipe courtesy of Pearson Farm, Fort Valley, Ga.