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Buttermilk Pecan Pie from Pearson Farm

Buttermilk Pecan Pie from Pearson Farm

Buttermilk offers a tangy counterpoint to the pie's sweetness.

1 hr 25 min Prep: 25 min Cook: 1 hr
Serves: 8 Save

Ingredients (10)

Pie Crust

  • 1⅓ cup All Purpose Flour
  • ½ tsp Salt
  • ½ cup Vegetable Shortening

Filling

  • 3 Eggs
  • 1⅓ cup Sugar
  • 2 T All Purpose Flour
  • 1 Unsalted Butter Stick
  • 1 tsp Vanilla Extract
  • ¼ cup Buttermilk
  • 1 cup Chopped Pecans
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat to 275F.
  5. To prepare the filling, beat eggs with a whisk. Add sugar and flour; beat well. Add melted butter, buttermilk and vanilla. Stir well.
  6. Sprinkle pecan pieces evenly into the pie crust; pour in egg mixture.
  7. Bake about 1 hour or until golden brown and set.