This tangy pie tastes best when it has been chilled overnight in the refrigerator.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.

  • Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.

  • Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.

  • Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.

  • Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with raspberry sauce.

Reviews (2)

5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Everyone loved this. I didn't even mention the buttermilk!
Rating: Unrated
I haven't made the actual pie, but the raspberry sauce is delicious- very tart! It goes very well with lemon cheesecake.