Buttermilk Pie
This classic buttermilk pie has a smooth, custardy filling with a gentle tang and a lightly crackly top. It is simple to mix by hand and bakes in a single 9-inch pie crust.
Total
75 min
Servings
8 slices
Level
Easy
Buttermilk pie is a Southern-style custard pie made with everyday ingredients: buttermilk, eggs, sugar, butter, flour, and vanilla. The filling bakes into something silky and sweet, with a bright tang from the buttermilk.
It is a practical pie for holidays, potlucks, or a quiet weekend dessert because it does not need a long list of ingredients. You can use a homemade pie crust or a good store-bought crust to keep the work light.
The key is to bake it until the edges are set and the center still has a slight wobble. It will continue to firm up as it cools, so do not wait for the whole pie to look solid in the oven.
01What you'll need
Ingredients
10 items · 8 slices
- 1 unbaked 9-inch pie crust, homemade or store-bought, fitted into a pie plate
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- 3 large eggs, at room temperature
- 1 cup full-fat buttermilk, shaken well
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, optional
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the center of the oven and heat to 350°F. Set the pie crust in a 9-inch pie plate. If the crust is very soft, chill it in the refrigerator while you make the filling.
2. Mix the dry ingredients
In a large bowl, whisk together the sugar, flour, and salt. Whisking the flour into the sugar first helps prevent lumps in the custard.
3. Add the eggs
Add the eggs to the bowl and whisk until the mixture looks smooth and slightly pale. You do not need a mixer; steady whisking by hand is enough.
4. Stir in the liquids
Whisk in the buttermilk, melted butter, lemon juice, vanilla, and nutmeg if using. Mix until everything is fully combined. The filling will be thin, which is normal.
5. Fill the crust
Place the pie plate on a rimmed baking sheet to catch any drips. Pour the filling into the unbaked crust. If any bubbles sit on top, gently tap the pie plate on the counter once or twice.
6. Bake the pie
Bake for 50 to 60 minutes, until the crust is golden, the edges of the filling are set, and the center has a gentle wobble when you nudge the pan. If the crust browns too quickly, cover the edges loosely with foil or a pie shield.
7. Cool before slicing
Transfer the pie to a wire rack and cool for at least 2 hours. This cooling time lets the custard finish setting. Slice with a sharp knife, wiping the blade between cuts for cleaner pieces.
8. Serve simply
Serve at room temperature or chilled. The pie is good plain, or with a spoonful of softly whipped cream and a little extra nutmeg on top.
03From our kitchen
Cook's tips
- Make-ahead: Buttermilk pie can be baked 1 day ahead. Cool it completely, cover it loosely, and refrigerate. Bring it to room temperature for about 30 minutes before serving if you prefer a softer texture.
- Storage: Cover leftover pie and refrigerate for up to 4 days. Because it is a custard pie with eggs and dairy, do not leave it at room temperature for more than 2 hours.
- Freezing: You can freeze the baked and cooled pie, though the texture may be a little softer after thawing. Wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Crust choice: A standard 9-inch pie crust works well. Deep-dish crusts can be used, but the filling will sit lower and may bake a little faster, so start checking early.
- Buttermilk swap: If you do not have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk. Let it sit for 5 to 10 minutes before using. The flavor will be milder than real buttermilk.
- Avoid overbaking: The center should wobble slightly when the pie comes out of the oven. If it is baked until completely firm, the custard may crack or feel grainy.
Cook's note
For the neatest slices, cool the pie completely before cutting. A warm buttermilk pie tastes lovely, but the filling will be looser and harder to serve cleanly.
04Frequently asked
Questions & answers
What does buttermilk pie taste like?
It tastes like a sweet vanilla custard with a gentle tang from buttermilk. The top often bakes into a thin, lightly golden layer, while the inside stays creamy.
Do I need to blind bake the pie crust first?
Not for this recipe. The filling bakes long enough for the crust to cook through. If you like an extra crisp bottom crust, you can blind bake it for 10 minutes, let it cool slightly, then add the filling and bake as directed.
How do I know when buttermilk pie is done?
The outer 2 inches of the filling should look set, and the center should jiggle gently, not slosh. The pie will keep setting as it cools.
Why did my buttermilk pie crack?
Cracks usually come from overbaking or cooling too quickly. Pull the pie when the center still wobbles a little, and let it cool at room temperature away from drafts.
Can I use low-fat buttermilk?
Yes. Full-fat buttermilk gives a slightly richer texture, but low-fat buttermilk still works. Avoid using sweetened or flavored dairy drinks.
05Keep cooking
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