Buttermilk Chess Pie Recipe

Prepare dry ingredients

In a large bowl whisk together 1 1/2 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp salt until evenly combined.

Cut in fats

Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening to the flour. Using a pastry cutter, two forks or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add ice water

Sprinkle 3 tablespoons ice water evenly over the mixture, tossing gently with a fork after each addition. Add just enough so the dough holds together when pressed (about the 3 tbs specified). Avoid overworking.

Form and chill

Gather dough into a flattened disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days).

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a roughly 12-inch circle and fit into a 9-inch deep-dish pie plate, leaving a slight overhang. Trim and crimp the edges as desired. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, then remove weights and parchment and bake 5–8 minutes more until the crust is just set and beginning to color. Reduce oven temperature to 350°F (175°C) for filling bake.

Preheat and combine dry filling

With oven now at 350°F (175°C), in a medium bowl whisk together 1 cup granulated sugar, 2 tsp cornstarch and 1/4 tsp salt until uniform. Cornstarch helps prevent weeping and gives a smoother custard.

Mix eggs

In a separate bowl lightly beat 3 large eggs until yolks and whites are combined.

Temper and combine wet ingredients

Slowly whisk about one-quarter of the dry sugar mixture into the beaten eggs to gently temper, then whisk in the melted butter (1/2 cup), 3/4 cup buttermilk, 1 tsp vanilla extract and 1 tsp lemon zest (if using). If using 2 tbs light corn syrup, whisk it in now; it adds gloss and slight chew but is optional.

Combine and strain

Pour the wet mixture into the remaining dry sugar mixture and whisk until smooth and fully combined. Strain the filling through a fine-mesh sieve into a pouring vessel to remove any lumps and ensure an even custard.

Fill crust

Place the blind-baked crust on a rimmed baking sheet to catch drips. Pour the strained filling into the warm (not hot) crust, filling nearly to the top but leaving a small gap for expansion.

Bake until set

Bake at 350°F (175°C) until the edges are set and golden and the center still shows a slight wobble — about 35–45 minutes. Rotate the pie halfway through baking for even browning. Total time depends on oven; start checking at 30 minutes.

Cool

Remove pie from oven and allow to cool on a wire rack at room temperature for at least 2 hours to finish setting. For best slicing, chill in the refrigerator for 1–2 hours after initial cooling.

When ready to serve, optionally dust the top lightly with powdered sugar and sprinkle the edge with coarse or demerara sugar for texture and sparkle. Slice with a sharp knife wiped between cuts for clean pieces.