Buttermilk Pie

4.99 from 591 votes

Our classic Southern buttermilk pie features a sweet and tangy custard filling prepped in just 5 minutes with a flaky premade crust!

Prep Time5

Cook Time55

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Kara Cook

Ingredients

1 (9-inch) pastry crust
½ cup butter, softened
1¼ cup sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
3 large eggs
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

Beat butter and sugar in a large mixing bowl till creamy.
Add flour, salt, and eggs. Beat until smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
Pour filling into a 9-inch pie crust. We like to use a deep dish.
Place the pie pan on a cookie sheet and place it in an oven that has been preheated to 350°F. Bake for 50-55 minutes or till lightly browned on top and mostly set.
Place the pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.

Video

Notes

Recipe tips.

While we prefer fresh lemons, the pie still tastes great using bottled juice.
If the edges of the pie crust are browning too quickly, you can lightly wrap a piece of aluminum foil around the circumference crust, but not over the filling.
Buttermilk is a key ingredient for this recipe, and we prefer using the real thing, but in a pinch, you can make a Buttermilk Substitute.
Top with a dollop of whipped cream, fresh berries, sprinkle on nutmeg or cinnamon, or drizzle with caramel or chocolate sauce.

Store baked pie, covered tightly with plastic wrap, in the refrigerator for 2-3 days or wrap again with foil and freeze for up to 2 months. You can enjoy a cold slice or reheat it in the microwave.

Nutrition