*Makes one 9-inch pie / 8 slices*
*Ingredients:*
*For the crustÂ
– Graham crackers / Marie biscuits crumbs – 1.5 cups (about 150g)
– Melted butter – 6 tbsp
– Sugar – 2 tbsp
*For the buttermilk filling:*
– Eggs – 3 large
– Sugar – 3/4 cup
– All-purpose flour – 3 tbsp
– Salt – 1/4 tsp
– Buttermilk – 1 cup (If you don’t have it: 1 cup milk + 1 tbsp lemon juice, leave 10 mins)
– Melted butter – 1/2 cup (115g) slightly cooled
– Vanilla essence – 1 tsp
– Lemon zest – 1/2 tsp (optional but makes it fresh)
*For the topping:*
– Fresh strawberries – 2 cups, halved
– Strawberry jam – 2 tbsp + 1 tsp water for glaze
– Crushed pistachios / lemon zest – for sprinkle
*Method:*
*1. Make crust:*
Mix biscuit crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish, make those zig-zag edges like in your photo with your fingers. Bake at 175°C / 350°F for 8-10 mins. Let cool.
*2. Make filling:*
In a bowl whisk eggs and sugar until light. Add flour, salt. Then whisk in buttermilk, melted butter, vanilla and lemon zest. Don’t over-beat, just smooth.
*3. Bake pie:*
Pour filling into your pre-baked crust. Bake at 175°C / 350°F for 35-40 mins. Center will be slightly jiggly — it will set as it cools. Don’t over-bake or it will crack.
*4. Cool completely:*
Let it cool at room temp for 1 hour, then fridge for at least 2 hours. It must be cold to cut neat slices like in your picture.
*5. Top with strawberries:*
Arrange halved strawberries on top. Warm the jam + water in microwave for 20 secs, brush it over strawberries for that shiny glaze in the photo. Sprinkle crushed pistachios.
Cut and serve chilled — creamy, tangy, sweet and so fresh!
*Tip:* Always use full-fat buttermilk for that creamy custard texture you see in the slice.
For this Strawberry Buttermilk Pie, these tips will give you that perfect slice like in your photo:
*1. Don’t over-bake the custard:* Take it out when the center still jiggles slightly like jelly. It will firm up in the fridge. If you bake until fully firm, it will crack.
*2. Cold pie = clean slice:* Must chill at least 2-3 hours in fridge. If you cut it warm, the creamy filling will run out.
*3. Make your own buttermilk:* No buttermilk? Mix 1 cup room temp milk + 1 tbsp lemon juice / vinegar. Wait 10 mins. Works perfectly.
*4. Shiny strawberries like photo:* That glaze is the secret. Warm 2 tbsp strawberry jam + 1 tsp water and brush over strawberries. Makes them glossy and keeps them fresh.
*5. Crust tip:* Press the crust very tightly with a glass. If it’s loose, it will crumble when you cut.
*6. No watery strawberries:* Wash and dry strawberries completely with tissue before putting on pie. Wet strawberries will make the pie soggy.
*7. Prevent soggy bottom:* Pre-bake the crust for 8-10 mins before adding filling — that’s why your crust looks golden and crisp.