Sean Brock's Ridiculously Easy Buttermilk Pie Recipe

Buttermilk pie is one of those Southern classics that is traditionally made when fresh ingredients are hard to find and dairy is plentiful. This demonstration by chef Sean Brock and pastry chef Lisa Donovan shows us how to make a jiggly buttermilk pie with minimal fuss and maximum satisfaction.

The buttermilk pie is thought to have originated in England, and was then brought to the US by settlers, where it has been preserved as part of the Southern tradition. Here Brock and his colleague Donovan show us how easy this variation on the custard tart is to make.

Ingredients:

Shortcrust pastry:

12 eggs

6 cups sugar

1 cup flour

2 lemons - zest and juice

3 cups buttermilk

2 teaspoons salt

2 vanilla pods, scraped

8 ounces melted butter

Method:

Preheat the oven to 350F. Make a shortcrust pie dough and keep in the fridge until ready to use. Line a pie dish with the pastry.

Whisk all other ingredients together, adding buttermilk at the very end to avoid curdling.

Pour the buttermilk mixture into a pie dish and bake for 50-60 minutes, or until you have a golden crust and a middle that 'jiggles'. The consistency should be similar to a panna cotta. Cool before serving.