Low Fiber Buttermilk Pie

Total time3 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

8 servings

For the crust

1 unbaked 9-inch pie crust
Pillsbury Pie Crust Deep Dish - 12 Oz Wholly Wholesome Organic Pie Shells Traditional 9 Inch - 14 Oz Wewalka Pie Crust Flaky & Lard Free European Bakery Style Dough Mrs. Smith's 9' Deep Dish Flaky Pie Crusts 16 Oz Brookshire's Pie Crusts, Classic, 9 Inches
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For the filling

3 large eggs
1 ½ cups granulated sugar
3 tbsp all-purpose flour
¼ tsp salt
½ cup (1 stick) unsalted butter, melted and slightly cooled
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 cup buttermilk
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
1 tsp vanilla extract
¼ tsp ground nutmeg

Instructions

1
Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and place it in the refrigerator while you prepare the filling.
2
In a large mixing bowl, whisk the eggs until smooth and uniform in color, about 30 seconds.

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