Lemon Buttermilk Chess PIE
- 30m Prep Time
- 50m Cook Time
- 2h Ready In
A classic Southern chess pie with a tangy lemon-buttermilk filling and buttery, crisp crust. The creamy, citrusy custard is complemented by optional fresh blueberries.
Ingredients
- 0.5 Liquored Pie Dough
- 4 large eggs
- 355 ml sugar
- 118 ml buttermilk
- 59.1 ml lemon juice
- 14.8 ml lemon zest
- 29.6 ml all purpose flour
- 14.8 ml cornmeal
- 9.86 ml vanilla extract
- kosher salt
- 118 ml butter melted
- 237 ml fresh blueberries or huckleberries
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.1 mg
- Iron: 0.66 mg
- Magnesium: 8.58 mg
- Phosphorus: 74.1 mg
- Potassium: 93.3 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.5 Liquored Pie Dough
- 4 large eggs
- 355 ml sugar
- 118 ml buttermilk
- 59.1 ml lemon juice
- 14.8 ml lemon zest
- 29.6 ml all purpose flour
- 14.8 ml cornmeal
- 9.86 ml vanilla extract
- kosher salt
- 237 ml fresh blueberries or huckleberries
Prepare
- Melt 118 ml butter
Let's Cook
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Step 1.
Refrigerate the dough for 1 hour. On a lightly floured surface, roll the chilled dough out into an 11-inch circle ¼ inch thick. Fit it into a 9-inch pie plate. Crimp the edges and chill in the freezer while you make the filling.
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Step 2.
In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice and zest, flour, cornmeal, vanilla, and salt. Whisk in the melted butter until well blended. Set aside while you parbake the shell.
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Step 3.
Preheat the oven to 375°F. Cut a circle of parchment paper to fit over the crust and place it on top. Add dried beans or pie weights on top of the parchment. Bake for 12 minutes, then remove the beans and parchment, and bake the crust for 3 minutes more. The crust should be lightly golden brown on the edges and a pale tan on the bottom.
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Step 4.
Reduce the oven temperature to 350°F. Pour the filling into the parbaked crust. Add the blueberries (if using) and bake until the pie is set and no longer jiggly in the middle, 35 to 45 minutes. Let cool before serving.