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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Servings:
Ingredients
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.