Buttermilk Pecan Pie from Pearson Farm

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 11/9/2020

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

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

Ingredients (13)

  • Pie Crust:
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 3 to 3 1/2 tablespoon ice water
  • Filling:
  • 3 Eggs, beaten
  • 1 1/3 cup sugar
  • 2 tablespoon flour
  • 8 tablespoon (1 stick) melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 1 cup pecan pieces (or chopped pecans)

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.

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