Buttermilk Chess Pie Recipe

Make dough

In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1/2 tsp granulated sugar, and 1/4 tsp fine salt. Add cold cubed butter (about 1 1/3 tbsp) and cold shortening (about 1 1/3 tbsp). Cut or pulse until mixture resembles coarse crumbs with pea-sized pieces of fat.

Add water and chill

Drizzle 3 tablespoons ice water over the flour mixture, stirring gently until dough just comes together. If needed add up to 1 tablespoon more water, 1 tsp at a time. Gather into a flattened disk, wrap in plastic, and chill in the refrigerator at least 30 minutes while you prepare the filling.

Roll and fit

On a lightly floured surface, roll the chilled dough to a circle about 12 inches (for a 9-inch pie plate) and about 1/8-inch thick. Transfer to a 9-inch pie plate, easing the dough into the dish without stretching. Trim the overhang to 1/2 inch and flute or crimp the edges. Refrigerate while preheating oven.

Blind-bake (optional)

Preheat oven to 375°F (190°C). If you prefer a crisper bottom: line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 10 minutes, remove weights and parchment, then bake 3–5 more minutes until edges start to color slightly. If you prefer to bake the pie fully unbaked, skip blind-bake and reduce baking time as directed in the filling section.

Preheat and prepare

Preheat the oven to 350°F (175°C) if you did not preheat earlier. Place the prepared (chilled or pre-baked) crust on a baking sheet to catch any spills.

Combine dry filling ingredients

In a medium bowl, whisk together 1 cup granulated sugar, 2 tablespoons cornmeal, 1 tablespoon all-purpose flour, and 1/4 teaspoon fine salt until evenly distributed. The cornmeal and flour help stabilize the custard and create the classic slightly granular texture of chess pie.

Whisk wet ingredients

In a separate large bowl, whisk together 2 whole eggs and 1 additional egg yolk until homogeneous. Whisk in 1/4 cup melted and slightly cooled butter, 3/4 cup buttermilk, 1 teaspoon vanilla extract, 1/2 teaspoon white vinegar (optional), and 1/2 teaspoon lemon zest (optional) until smooth.

Combine and strain

Gradually whisk the dry mixture into the wet ingredients until smooth and free of lumps. For extra-silky texture, strain the combined filling through a fine-mesh sieve into a measuring cup or bowl to remove any unmixed flour or cornmeal bits.

Fill crust and bake

Pour the filling into the prepared pie crust. If desired, brush the crust edge with 1 tablespoon heavy cream for a shinier finish. Place on the middle rack and bake at 350°F (175°C) for 40–50 minutes, or until the center is set but still slightly jiggly (it will continue to set as it cools) and the top is golden. If the crust edges brown too quickly, cover them with foil or a pie shield after 20–25 minutes.

Cool

Remove pie from oven and transfer to a wire rack. Let cool at room temperature at least 2 hours to finish setting. For best texture, chill for an additional hour before slicing, though it can be served warm or at room temperature.

Before serving, dust the pie lightly with confectioners' sugar if desired. Slice with a sharp knife wiped between cuts for clean slices. Store any leftovers covered in the refrigerator up to 4 days.