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Funfetti Buttermilk Chess Pie

yield: 1 9-inch pie

Special Equipment

  • A food processor
  • aluminum foil
  • pie weights (in a pinch, you can use a pound of uncooked rice or beans)
  • a fine-mesh sieve


For the All-Butter Funfetti Pie Crust

  • 1/2 cup (4 fluid ounces) cold water
  • 2 tablespoons apple cider vinegar
  • 1/2 cup ice
  • 1 1/4 cups (6.25 ounces) all-purpose flour
  • 1 heaping tablespoon rainbow sprinkles
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick // 4 ounces) cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg white
  • 1 teaspoon water

For the Funfetti Buttermilk Filling

  • 1 cup (7 ounces) granulated sugar
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon vanilla bean powder (see baker's notes)
  • 1/2 teaspoon kosher salt
  • 7 tablespoons (3.5 ounces) unsalted butter,, melted and cooled to room temperature
  • 1 teaspoon clear imitation vanilla extract (see baker's notes)
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2/3 cup (5.35 ounces) sour cream
  • 1 1/3 cups (10.65 fluid ounces) buttermilk,, at room temperature
  • 1/4 cup (1.65 ounces) rainbow sprinkles


For the All-Butter Funfetti Pie Crust

  • Combine 1/2 cup water, 2 tablespoons apple cider vinegar, and 1/2 cup ice in a large measuring cup or small bowl. Transfer to the refrigerator while you work with the rest of the ingredients.
  • In the bowl of a food processor, combine 1 1/4 cups all-purpose flour, 1 tablespoon rainbow sprinkles, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon kosher salt. Pulse the ingredients together a few times until well combined. Add 1/2 cup cold unsalted butter pieces and pulse a few seconds at a time until mostly pea-sized pieces of butter remain (a few larger pieces are okay — be careful not to overblend!).
  • Remove the ice water mixture from the refrigerator and sprinkle 2 tablespoons of ice water mixture over the dry ingredients (from the 2nd step). Pulse for a few seconds, until the dry ingredients become wet. Keep repeating this process of sprinkling water and pulsing for a few seconds until the dough comes together and is able to hold together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: if it is crumbly, add more ice water, 1 tablespoon at a time, but don't add too much that you end up with a sticky dough.
  • Turn out the dough into a lightly floured countertop and shape the dough into a flat disc. Wrap in plastic and refrigerate for at least 1 hour (but preferably overnight) before rolling out into a pie plate.

To Shape and Blind-Bake the Funfetti Pie Crust

  • Once the dough has chilled overnight and has the texture and consistency of saltwater taffy, it's ready to be rolled. Liberally sprinkle a work surface with flour. Unwrap the dough disk and place it on the work surface, sprinkling its top with flour. If the dough is hard, let it rest for a few minutes. If the dough seems too sticky at first, add flour liberally. Use a rolling pin to roll with light pressure, from the center out, moving the pie dough around every quarter to roll it evenly. Roll the the dough to about 13 to 14 inches in diameter and about 1/4 inch thick (place your pie plate upside down over it to check its size).
  • Move the dough into the pie plate by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom and sides of the plate. Leave about a 1 1/2-inch overhang over the pie plate's rim and use this overhang to make the crust into the design of your choice (check out my Pinterest board of pies for inspiration!). Use a fork to prick holes all over the bottom and sides of the pie crust, before covering the prepared pie crust loosely with plastic wrap, and chill in the freezer for at least 2 hours, but preferably overnight.
  • When you're ready to blind-bake the pie, center a rack in the oven and preheat to 425 (F). Whisk together 1 large egg white with 1 teaspoon water in a liquid measuring cup and set aside.
  • Remove the pie crust from the freezer and line the bottom and sides with aluminum foil, making sure that the crimped edges are completely covered and there are no gaps between the foil and the crust. Pour the pie weights into the pan over the foil and spread them so the are more concentrated around the edges of the shell versus the center of the crust. Place the pie dish on a baking sheet and bake for 20 minutes, until the crimped edges are set but not browned.
  • Remove the pan and baking sheet from the oven, place on a wire rack, and lift out the foil and pie weights. Let the crust cool for a minute. Use a pastry brush to coat the bottom and sides of the crust with a thin layer of the egg white glaze (from the 3rd step). Return the pan and the baking sheet to the oven's middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.

For the Funfetti Buttermilk Filling and Baking the Pie

  • Once the blind-baked pie has cooled to room temperature, it's ready to be filled. Position a rack in the center of the oven and preheat to 325 (F). Place the prebaked pie shell on a rimmed baking sheet.
  • In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 1 cup granulated sugar, 1 tablespoon all-purpose flour, 3/4 teaspoon vanilla bean powder, and 1/2 teaspoon kosher salt. Whisk the ingredients together until well combined, before pouring in 7 tablespoons unsalted butter and 1 teaspoon clear imitation vanilla extract. With the mixer on medium speed, add 3 large eggs and 1 large egg yolk one at a time, only adding the next egg when the first one is fully incorporated. Once all the eggs have been added, and with the mixer still on medium speed, add 2/3 cup sour cream all at once and continue mixing until well incorporated. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on medium speed and slowly pour in 1 1/3 cups buttermilk and continue whisking for 1 to 2 minutes, until well combined.
  • Stop the mixer. Working quickly, use a fine-mesh sieve to strain the filling into a medium bowl. It should leave behind any curdled bits from the mixture. Stir in 1/4 cup rainbow sprinkles, and pour immediately into the blind-baked pie shell.
  • Transfer the baking sheet containing the filled pie to the oven. Bake on the middle rack of the oven for 45 to 55 minutes. Be careful not to overbake or the custard can separate — the filling will continue to cook and set after the pie is removed from the oven. If the pie filling is browning faster than it is setting, loosely cover the top of the pie with a sheet of aluminum foil. The pie is finished when the edges are set and puffed slightly, and the center is no longer liquid but still wobbly. Allow to cool completely on a wire rack, 2 to 3 hours. Garnish with sprinkles and/or whipped cream before serving. Enjoy!


Pie and filling adapted from The Four & Twenty Blackirds Pie Book