Buttermilk Slab Pie Delight

I never planned to be “that” person who bakes a giant, slightly lopsided slab pie every weekend, but here we are — sticky counters, flour on my sweatshirt, and everyone fighting over the corners. This is a cheeky, tender buttermilk slab pie: think custardy, tangy filling with a golden, cracker-crisp top and a buttery shortcrust that holds up to being sliced, smashed with a fork, and eaten warm with coffee. It’s simple-ish, forgiving, and perfect for feeding a small crowd without launching a full dessert-production.

My husband calls it “the pan of happiness” and will wander into the kitchen at odd hours just to steal a warm sliver. The kids once hid the last corner under a napkin and blamed the dog for the crumbs. It became our go-to for bake sales, last-minute neighbors, and that time I forgot to bring a dessert to Thanksgiving and improvised with extra lemons. It’s the kind of recipe that’s messy, beloved, and stubbornly repeats itself on our table.

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I learned early that buttermilk is the personality this dessert needs — tangy, tender, and a little brash. The first time I tried a fancy shortcut (store-bought crust), it worked but lacked soul, so now I often make a quick buttery crust and forgive it for being imperfect. Sometimes the top caramelizes faster on one side of my oven — which means rotate the pan and accept the rustic darker edge as proof you actually cooked something. Also: crumbly corners are how you know it’s worth the calories.

Shopping Tips

– Baking Basics: Use good all-purpose flour and check your leavener if a recipe calls for it; fresh baking powder makes a big difference in rise and texture.
– Dairy: Real buttermilk (or cultured buttermilk) gives that tang; if you grab a substitute, pick the full-fat version for richness.
– Eggs: Room-temp eggs blend more smoothly into the batter — they’ll emulsify better and give a silkier texture.
– Fats & Oils: Butter is the quiet hero here; go for unsalted if you want control over salt, and don’t skimp on quality.
– Fruit: If the recipe calls for citrus zest or adding berries, choose firm, fragrant fruit — little soft spots mean less flavor and more leakiness.

Prep Ahead Ideas

– Make the crust a day ahead and keep it wrapped tightly in the fridge; it stays firm and is easier to roll or press.
– Whisk the wet ingredients the night before (but don’t add baking powder or soda until right before baking if the recipe uses them). Store in a covered bowl in the fridge.
– Grate or zest citrus into a small container and refrigerate; it keeps the bright oils ready.
– Use airtight containers or a pie box for transporting — keeps the top from rubbing against anything and getting gloopy.
– Doing these steps means you can pop it in the oven after dinner without the frantic searching-for-measuring-cups chaos.

✔Time-Saving Tricks

– Use a stand mixer or a hand mixer to combine batter quickly and evenly.
– If you’re short on time, a premade pie crust from the refrigerated section will get you there — not as soulful, but totally fine for busy nights.
– Bake on a sheet pan with a rim to catch any drips and make oven cleanup way easier.
– Let the slab rest a little after baking; carryover heat finishes the set and reduces the “still-jiggly” panic.

✔Common Mistakes

– Overbaking: I’ve pulled one out too late and it turned dry — aim for a slight wobble in the center and let it finish while cooling.
– Not cooling enough: slicing hot equals squishy slices; let it cool so the filling sets.
– Skimping on salt: desserts need salt for balance — add a pinch to the crust or filling and your tastebuds will thank you.
– Pouring a cold batter into a hot crust: the crust can slump or crack; room-temp components behave nicer.

What to Serve It With

– Whipped cream or mascarpone dotted on each slice for a creamy counterpoint.
– Fresh berries or a quick macerated fruit for brightness.
– Strong coffee or a citrusy tea to balance the richness.
– Crumbled shortbread or toasted nuts on top if you like texture.

✔Tips & Mistakes

– Let ingredients come to room temp for smoother batter.
– Rotate the pan halfway through baking if your oven has hot spots.
– If the top browns too fast, tent with foil for the last 10–15 minutes.
– Forgot to zest? Stir in a splash of good vanilla instead; not the same but still good.

✔Storage Tips

Keep leftovers covered in the fridge in an airtight container for up to 3–4 days. It’s fine cold for breakfast with coffee (I do this and don’t regret it), and if the top gets a little soft, a quick 5–8 minute flash in a hot oven or toaster oven will re-crisp the edges. Freezing slices works okay — wrap tightly and thaw in the fridge overnight.

✔Variations and Substitutions

If you’re low on buttermilk, make a quick swap with milk plus a splash of lemon or vinegar — it’s not identical but gives the tang. Try adding lemon or orange zest for brightness, or fold in a handful of blueberries for pockets of jammy fruit. For a nutty twist, sprinkle chopped toasted almonds or pecans on top before the last few minutes of baking. If you need dairy-free, use a cultured plant-based buttermilk alternative and a vegan butter — texture will be slightly different but still comforting.

Frequently Asked Questions

Buttermilk Slab Pie Delight

A crowd-pleasing slab pie with silky buttermilk custard in a tender, flaky crust. Bright lemon and a hint of nutmeg make every slice nostalgic and cozy.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 3 cup all-purpose flour, for crust
• ▢ 1 tbsp granulated sugar, for crust
• ▢ 1 tsp fine salt, for crust
• ▢ 1.5 cup unsalted butter, cold and diced for crust
• ▢ 0.67 cup ice water add just enough to bring dough together
• ▢ 2 cup granulated sugar, for filling
• ▢ 0.3 cup all-purpose flour, for filling
• ▢ 0.5 tsp fine salt, for filling
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.8 cup beaten eggs about 4 large eggs
• ▢ 3.25 cup buttermilk
• ▢ 0.5 cup unsalted butter, melted and cooled
• ▢ 2.5 tsp vanilla extract
• ▢ 2 tsp lemon zest, finely grated
• ▢ 1 tbsp fresh lemon juice

Instructions

Preparation Steps

• Whisk the crust flour, sugar, and salt in a large bowl.
• Cut in the cold diced butter until the mixture looks like coarse crumbs with pea-sized bits.
• Sprinkle in ice water, tossing just until a shaggy dough holds together without being sticky.
• Pat into a rectangle, wrap, and chill 20 minutes for easier rolling.
• Preheat oven to 375°F. Line a 10x15-inch rimmed baking pan with parchment.
• Roll the dough into a large thin rectangle, about 1/8 inch thick.
• Fit dough into the pan, trim excess, and crimp edges. Chill 10 minutes to firm up.
• Dock the crust with a fork, line with parchment, add pie weights, and bake 12 minutes. Remove weights.
• For the filling, whisk sugar, flour, salt, and nutmeg in a bowl until evenly combined.
• Whisk in beaten eggs, buttermilk, melted butter, vanilla, lemon zest, and juice until smooth and creamy.
• Pour the filling into the warm crust and gently tap the pan to release bubbles.
• Bake 30 to 35 minutes, until the center has a slight jiggle and edges are set and golden.
• Cool completely on a rack. Chill 1 hour for clean slices, then cut into squares and serve.

Notes

Try a cinnamon-sugar dusting after baking or serve with fresh berries and lightly sweetened whipped cream. Leftovers keep covered in the fridge for up to 3 days; enjoy cold or at room temperature.

This recipe is an original creation inspired by classic Buttermilk Slab Pie Delight flavors. All ingredient ratios and instructions are independently developed.