Frankly, this pie seemed too simple to be good. There weren't many ingredients, and the ones that were included weren't that thrilling. But it was so good! It was so easy and so good!
You must make this buttermilk pie immediately. Here's how.
Indiana Buttermilk Pie
Prepare and refrigerate pastry dough for one 9” pie. Partially bake.
1/2 C firmly packed light brown sugar
1/2 C granulated sugar
3 T flour
Pinch of salt
3 large eggs
1 large egg yolk
1 t vanilla
1 1/2 C buttermilk
3 T unsalted butter, melted
Combine the sugars, flour, and salt in a food processor and pulse to combine. Add the eggs, egg yolk, and vanilla and pulse again. Add the buttermilk and butter and process for 5 to 7 seconds, until well blended. Slowly pour the filling into the cooled pie shell.
Place the pie on the center oven rack and bake until the top is golden brown and the custard is set, about 40 minutes. Rotate the pie 180 degrees halfway through the baking. When done, the center may move very slightly when the pie is shaken.
Transfer pie to a wire rack and let cool thoroughly. Serve at room temperature or cover with loosely tented aluminum foil and refrigerate before serving.
My directions for partially baking a pie shell called for 10 minutes at 425. I think I’d bump that up to 13 or 14 minutes. Maybe use a pie shield so that the crust doesn't bake as much, because that's the part that will bake the most later.
Also, this recipe called for a food processor, but I think a whisk would work just fine and there would be less clean up. Next time I’d definitely use a whisk.
But no matter how to make it - make it! Five out of 5 for this one.