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–+ servings
A slice of buttermilk pie on a white plate.
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4.99 from 605 votes

Buttermilk Pie Recipe

Our classic Southern buttermilk pie features a sweet and tangy custard filling prepped in just 5 minutes with a flaky premade crust!
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 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.
  • If the edges of the pie crust are browning too quickly, lightly wrap a piece of aluminum foil around the circumference crust, but not over the filling. 
  • Make sure the butter is softened so it creams smoothly with the sugar.
  • Do not worry if the filling appears slightly curdled after mixing, this is completely normal.
  • Place the pie dish on a baking sheet to make transferring it in and out of the oven easier.
  • The center should have a slight jiggle when removed from the oven since it will continue setting as it cools.
Store. 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. Enjoy a cold slice or reheat it in the microwave. 
Serve. A 9-inch pie can be cut into 6 generous or 8 smaller slices. Use a sharp, thin knife to cut clean slices, wiping the blade between cuts. Use a pie server to lift each delicate slice from the pie plate.

Nutrition

Calories: 284kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 236mg | Potassium: 69mg | Sugar: 32g | Vitamin A: 520IU | Vitamin C: 0.7mg | Calcium: 50mg | Iron: 0.5mg