Orange Buttermilk Pie

“I created this buttermilk pie in the middle of the winter, when clementines and satsuma oranges are in season. The flavor is simple and pure, and you can use any oranges that you like. Buttermilk is the key ingredient, so use the good stuff you can sometimes find in farmers’ markets, if possible.” -Cheryl Day

Recipe from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day (Artisan Books, 2015)

Orange Buttermilk Pie
Yield: 1 (9-inch) pie
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  1. Shortcut Piecrust (recipe follows), baked and cooled
  2. 6 tablespoons unsalted butter, softened
  3. 1 cup sugar
  4. 2 large eggs, separated
  5. 3 tablespoons unbleached all-purpose flour
  6. 1 teaspoon orange zest
  7. 2 tablespoons fresh orange juice
  8. 1⁄4 teaspoon fine sea salt
  9. 1 cup whole buttermilk, at room temperature
  10. Sweetened whipped cream
  11. Garnish: fresh clementine or orange segments
  1. Position rack in middle of oven; preheat to 325°. Place prepared Shortcut Piecrust on a baking sheet. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks, beating to combine. Add flour, orange zest and juice, and salt, beating until combined. With mixer on low speed, gradually add buttermilk, scraping down sides of bowl as needed. (Mixture will appear separated.)
  3. In a medium bowl, using clean beaters, beat egg whites until soft peaks form. Fold one-fourth of egg whites into buttermilk mixture. Gently fold in remaining egg whites until completely combined. Pour filling into prepared Shortcut Piecrust.
  4. Bake until filling is golden and puffed at edges and center is mostly set, 45 to 55 minutes. (Cover edges with aluminum foil to prevent excess browning, if necessary.) Let cool on a wire rack 2 to 3 hours. (Pie will continue to set as it cools.) Serve at room temperature or chilled with whipped cream. Garnish with orange, if desired. Cover, and refrigerate up to 2 days.
Taste of the South
Shortcut Piecrust
Yield: 1 (9-inch) piecrust
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  1. 1 1⁄2 cups unbleached all-purpose flour
  2. 1⁄4 cup firmly packed light brown sugar
  3. 1⁄2 teaspoon fine sea salt
  4. 11 tablespoons unsalted butter, melted
  5. 1 large egg, lightly beaten
  1. In a medium bowl, whisk together flour, sugar, and salt. Gradually add melted butter, stirring with a fork until mixture is evenly moist and crumbly.
  2. Press dough evenly into bottom and up sides of a 9-inch pie plate. Crimp edges as desired. Freeze 15 minutes to set. Preheat oven to 375°.
  3. Top piecrust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  4. Bake until edges begin to set, approximately 10 minutes. Carefully remove paper and weights. Brush bottom of piecrust with beaten egg.
  5. Bake until golden brown, 6 to 10 minutes more. Let cool completely.
  1. This is an easy-peasy piecrust that is simply pressed into the pan. It’s buttery and flaky, yet no rolling is required.
Taste of the South


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