A buttermilk pie that doesn’t set up properly and ends up runny can be frustrating and disappointing. There are a few key reasons why this classic Southern pie may not turn out right and become a soggy mess when sliced. Read on for troubleshooting tips to get your buttermilk pie just right.
Not Enough Egg
The eggs in a buttermilk pie provide structure and help the filling set up. If you skimp on the eggs or use smaller eggs than the recipe calls for, the pie may not firm up properly. Make sure to use the specified number of large eggs for the recipe size you are making. Using 3 large eggs for a standard 9-inch pie is typical.
Overbaking
It can be tempting to bake a buttermilk pie until the top is browned, but this can cause the interior to become rubbery or runny. Buttermilk pies should be baked at a moderate temperature (usually around 350°F) just until the center is set. The filling will still be a bit jiggly in the very center when done. The carryover cooking after removing from the oven will finish setting it up.
Too Hot an Oven
If the oven temperature is higher than the recipe calls for, this can cause the exterior of the pie to overbake before the interior sets. Be sure to preheat your oven to the correct temperature and use an oven thermometer to double check the accuracy. Starting the pie in an oven that is too hot can lead to an overbaked edges and runny center.
Not Enough Cornstarch
The cornstarch in buttermilk pie helps thicken the filling to the perfect consistency. If you use less than the recipe calls for, the pie may not set up properly. Make sure to measure the cornstarch accurately and use the amount specified. Typically 2-4 tablespoons per pie is included.
Overmixing
While you want the ingredients to be well incorporated, overmixing once the eggs are added can cause issues. Vigorously beating in too much air can lead to cracking and a looser texture in the finished pie. Gently mix just until the filling is uniform after adding the beaten eggs.
Too Much Buttermilk
Buttermilk provides the tangy flavor in this pie but too much can lead to a loose, custard-like filling. Measure the buttermilk carefully and do not add more than the recipe states (usually around 1 1/2 to 2 cups). If substituting with regular milk, you may need to reduce the amount slightly.
Not Pre-Baking the Crust
The moist filling can lead to a soggy bottom crust if the crust is not pre-baked. Be sure to fully pre-bake a pastry pie crust or pat into a pre-baked graham cracker or cookie crumb crust. This ensures the crust stays crisp and provides structure.
Incorrect Type of Pan
Using a deep dish pie plate instead of a standard shallow pie plate can lead to issues. The deeper filling may have trouble properly setting up, leading to a soft, runny center. Use the pan size and shape specified in the recipe for best results.
Overworking the Dough
If making your own pie crust, be careful not to overwork the dough. This can lead to a tough, shrunken crust that pulls away from the sides of the pan. The contraction as the crust bakes can then cause the filling to spill out and pool in the bottom.
Cracked Crust
Cracks or holes in the pie crust provide openings for the filling to leak out and pool in the bottom of the pie plate. To prevent this, carefully roll out the dough, fit it into the pan, patch any tears, and crimp the edges. Chilling the crust after fitting it can also help.
High Humidity
Buttermilk pie fillings set up through a delicate balance of ingredients. If the humidity is very high the day you make the pie, this can throw off that balance and inhibit the filling from setting properly. Letting the pie chill for several hours after baking can help on humid days.
Old Ingredients
Make sure your ingredients are fresh for proper thickening. Old eggs can sometimes thin out during baking, and expired cornstarch may not thicken as effectively. Expired buttermilk can also throw off the moisture balance. Check expiration dates and do a smell/taste test on ingredients.
Conclusion
With a combination of accurate measurement, proper ingredient freshness, correct bake time, and tried-and-true techniques, you can troubleshoot a runny buttermilk pie. Adjusting just a few key factors like oven temperature and using the right size pie plate should have you turning out perfect, sliceable buttermilk pies. Trust your recipe but don’t hesitate to adjust as needed based on visual cues during baking. With a few tweaks your next buttermilk pie can become the ideal balance of creamy yet firm.
Frequently Asked Questions
What’s the main cause of a runny buttermilk pie?
The most common causes of a runny buttermilk pie are overbaking, baking at too high of a temperature, not using enough eggs, or incorrect recipe measurements. Ensuring proper bake time and temperature along with using the right amount of thickening ingredients like eggs and cornstarch will help prevent a runny pie.
Should buttermilk pie be refrigerated?
Yes, properly stored buttermilk pie needs refrigeration. Allow the pie to cool completely after baking, then cover tightly and refrigerate. Keep refrigerated for up to 2-3 days. Buttermilk pie is best served chilled.
What is the difference between buttermilk pie and chess pie?
The main difference is buttermilk pie uses buttermilk for its tangy flavor and chess pie uses more sugar for sweetness. Buttermilk pie has a custard-like filling while chess pie is egg-based. Buttermilk pie also often uses cornstarch as a thickener versus just eggs in chess pie.
What can I substitute for buttermilk in pie?
You can substitute regular milk combined with lemon juice or vinegar to curdle it. Use 1 cup minus 1 tablespoon of milk with 1 tablespoon of vinegar or lemon juice. You can also substitute plain yogurt thinned with a bit of milk. Keep in mind substitutions may affect the texture.
Why is my buttermilk pie runny on bottom?
A runny bottom layer is likely due to not pre-baking the crust. The moist filling will soak into an unbaked crust. Fully pre-bake the crust before adding the buttermilk pie filling to keep the bottom as firm as the top.
Troubleshooting Tables
| Issue | Potential Causes | Solutions |
|---|---|---|
| Runny, loose filling |
|
|
| Soggy bottom layer |
|
|
| Crust Issue | Potential Causes | Solutions |
|---|---|---|
| Soggy crust |
|
|
| Shrunken crust | Overworked dough | Gently mix dough |
| Cracked crust |
|
|
| Tough, hard crust | Overworked dough | Avoid over-mixing dough |
Example Recipe
Buttermilk Pie
Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup shortening or butter
- 3-4 Tbsp ice water
Filling:
- 3 large eggs
- 1 1/2 cups sugar
- 1/3 cup all-purpose flour
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups buttermilk
- 3 Tbsp butter, melted
- 1 tsp vanilla extract
- 1 tsp lemon juice
Instructions:
- Preheat oven to 350°F. Prepare pie crust and press into a 9″ pie dish. Pre-bake crust 12-15 min.
- In a bowl, beat the eggs well. Add the sugar, flour, nutmeg, cinnamon, and salt. Mix until smooth.
- Stir in the buttermilk, melted butter, vanilla, and lemon juice until fully combined.
- Pour mixture into the pre-baked pie crust.
- Bake for 40-50 minutes until center is set. Allow pie to cool completely before slicing.
The Science Behind Buttermilk Pie
There are several scientific reasons why buttermilk pie can turn out runny when the delicate chemistry is thrown off:
Protein Coagulation
The eggs provide the protein that sets up the pie filling. Heat from the oven causes the proteins to denature and coagulate. Not enough eggs means inadequate protein for thickening.
Starch Gelatinization
The cornstarch thickens the filling through gelatinization. The starch granules absorb moisture and swell. Too much heat can break down the gel structure.
Dairy Proteins and Fat
Buttermilk provides casein proteins and butterfat. Too much buttermilk dilutes the proteins. The extra moisture requires longer baking to evaporate.
Gluten Formation
Overworking the dough forms too much gluten, leading to a tough crust. Gluten retracts as it cooks, shrinking the crust edges.
Moisture Loss
Dry heat of an oven evaporates moisture. Overbaking causes excessive evaporation leading to voids in the protein matrix.
Buttermilk Pie Tips
Follow these tips for foolproof buttermilk pie:
- Use fresh ingredients at room temperature
- Measure ingredients precisely
- Mix filling gently to avoid air pockets
- Allow baked pie to cool fully before cutting
- Refrigerate leftovers promptly
- Adjust bake time for your own oven
- Use an oven thermometer to check temperature
- Pre-bake the crust thoroughly
- Make sure eggs are large size
- Don’t overwork pie dough