The short answer is no, and buttermilk pie does not need to be refrigerated.
Buttermilk pie does not need to be refrigerated after the pie has cooled to room temperature. After the pie has cooled to room temperature, you should cover it with plastic wrap and store it in the refrigerator.
However, if you want a cheesecake-like texture (and we do!), you should let your pie sit at room temperature for at least an hour before serving. This allows the filling to be set up properly and makes it easier to cut into slices without breaking them.
Can buttermilk pie sit at room temperature?
There are a couple of reasons why buttermilk pie may sit at room temperature for a few days before you want to eat it. First, the buttermilk will separate from the other ingredients in the dish and rise to the top. The longer this happens, the more liquid it will absorb, which can make your pie soggy.
The second reason is that buttermilk itself doesn’t spoil. When you refrigerate your pie, though, you could cause some issues with staling if the refrigerator is too cold or if there are any dry foods in the refrigerator with your pie.
If you leave your buttermilk pie out at room temperature for longer than two days, there’s no need to worry about it spoiling or becoming soggy—but once again, it will last better if refrigerated.
How long is buttermilk pie good for?
The perfect bake-and-forget pie is one that can be made ahead and frozen. You’ll simply defrost it and bring it to room temperature before serving.
In this recipe, we use a simple method of making pie dough that requires just 2 ingredients: flour and butter. It’s easy to roll out the dough and make a lattice top for your pie by following our instructions below. If you’d prefer not to make your own dough, check out this list of store-bought options for when you’re in a pinch!
Will buttermilk spoil if not refrigerated?
Buttermilk is an acidic dairy product that can spoil if left to stand at room temperature for too long. It should be kept chilled at 40 degrees Fahrenheit or below. If you do not have a refrigerator, you can store your buttermilk in the freezer until ready to use it.
The acidity of buttermilk helps it to curdle when mixed with other ingredients such as eggs and flour. This makes it an excellent ingredient for baking and cooking because it emulsifies the liquids in food into a paste-like substance that holds together when cooked.
How do you tell if a buttermilk pie is done?
The center of the pie should jiggle slightly when done. You can also use a toothpick to test for doneness, or if you think your pie filling is getting too cool and might be hardening up, poke the center with a fork and see if it comes out clean.
If you’re making an apple pie, place the apples on the bottom of your crust and then add your filling. Cover with top crust, brush with egg wash, and sprinkle with sugar before baking.
What does a buttermilk pie taste like?
A buttermilk pie is a rich vanilla custard pie with a layer of buttermilk in the middle. The buttermilk is an important ingredient because it gives the pie its distinct flavor and lightness. It also helps to keep the custard from curdling when you bake it.
The custard layer is made by whisking together eggs, sugar, and butter until smooth. Then add flour and milk to create a smooth paste that will be poured into a pie shell before baking.
A simple vanilla custard filling can be made from scratch or purchased from the grocery store. If you want to make your own, start with 1 cup sugar and 1 cup flour in a large bowl.
Add 2 cups milk and beat well until smooth and lump-free. Then add 3 eggs plus one yolk at a time, beating after each addition with an electric mixer on medium speed until smooth and creamy. Add up to 1 teaspoon vanilla extract if desired (be generous with this if using store-bought). Pour into pie shell and bake at 350 degrees for about 45 minutes or until the top is golden brown.
While buttermilk pie can be stored in the refrigerator, it’s not required since buttermilk is naturally acidic. Either way, the pie will last as long as you want it to; and even after that, it’s still pretty darn good.