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Buttermilk pie is an old-fashioned Southern dessert that has been loved for generations. Much like a chess pie, this dessert includes a buttery, flaky crust and a rich, tangy, lemon custard filling. Serve each slice with a dollop of whipped cream and fresh berries for a simple and delicious homemade treat!
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If you love lemon recipes, be sure to try this lemon cream cheese pound cake, these old-fashioned lemon squares, a lemon bundt cake (with cake mix), and these easy no-bake lemon bars with graham cracker crust, too!
This light, creamy, and refreshing lemon pie is an easy made-from-scratch dessert that’s perfect for just about any occasion. Whether you’re hosting a summer picnic, attending a church social, or looking for a Thanksgiving pie that doesn’t include pecans or pumpkins, then you’ve come to the right place. No matter the season, no matter the occasion, a Southern buttermilk pie is always well received!
What does buttermilk pie taste like?
It doesn’t get more simple than a buttermilk pie. Think of this as the classic Southern pantry pie — made with just a handful of basic ingredients that most home cooks always keep on hand. Buttermilk pie has a single buttery, flaky crust and a rich, creamy custard filling. The top is crisp and crackly, while the lemon custard is smooth and tangy.
Chess Pie vs Buttermilk Pie
Chess pie and buttermilk pie are very similar (and are often confused), but these two old-fashioned Southern desserts have a few main differences:
- Chess pie typically includes cornmeal as a thickener in the filling, while a buttermilk pie uses flour as the thickening agent.
- You’ll often find vinegar in a chess pie filling, which is an acidic way to balance the sweetness of the custard.
- Buttermilk pie get its bright, acidic tang from lemon zest, lemon juice and vanilla extract — ingredients that you won’t always find in a chess pie.
Buttermilk Pie Crust
Buttermilk pies have a single pastry crust. You do not need to bake the crust before adding the filling. Instead, the crust bakes right along with the filling in the oven. This recipe uses my favorite all-butter pie crust, but you can use any pie crust recipe that you prefer.
For a shortcut, feel free to use an unbaked store-bought pie crust! While the all-butter homemade crust is flakier and has a richer flavor, the store-bought version is also a perfectly suitable option. I like the box of Pillsbury refrigerated crust in a pinch (save the extra pie crust in that box and freeze it for a later recipe).
Ingredients
This is a quick overview of the ingredients that you’ll need for an old fashioned buttermilk pie. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- All-purpose flour: the base of the pie crust and the thickener in the filling.
- Butter: I like salted butter for flavor in both the pie crust and the filling.
- Ice water: brings the pastry together.
- Eggs: give the filling structure.
- Granulated sugar: for a perfectly sweet pie.
- Buttermilk: use whole buttermilk for the best flavor and texture.
- Lemon zest and lemon juice: the bright acidic ingredient that gives the buttermilk pie its classic lemon flavor.
- Vanilla extract: for warm flavor.
How to Make Buttermilk Pie
This simple pie comes together very easily — the key is just planning ahead and patience! It’s best when prepped the day before so that it has plenty of time to set-up and cool.
- Make the pie crust.
- Whisk together the filling.
- Pour the filling into the unbaked crust.
- Bake in a 350° F oven for 45-50 minutes.
- Cool completely before slicing and serving.
How to Tell if Buttermilk Pie is Done
The pie is done when the filling is mostly set. The top will look crisp and golden brown, but when you gently shake the pie it will still jiggle a little in the center. The buttermilk pie will continue to firm up and set as it cools.
Storage
Allow the pie to cool to room temperature, then cover loosely with foil. The pie will keep on the counter at room temperature for 1-2 days, but it’s best if stored in the refrigerator. The refrigerator keeps it firm and fresh for 3-4 days.
To Freeze
Allow the pie to cool completely, then wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight.
Serving Suggestions
Once the pie is completely cool, slice and serve it chilled or at room temperature. Add a dollop of whipped cream on top to perfectly cut the sweetness of the pie. A sprig of mint, fresh berries, or a dusting of powdered sugar are also nice touches.
Recipe Variations
- If using unsalted butter, add ¼ teaspoon of salt to the pie crust and ¼ teaspoon of salt to the filling.
- For a shortcut, use an unbaked store-bought pie crust instead of the homemade crust. I prefer the box of Pillsbury refrigerated pie crust.
- Deep Dish: this recipe calls for a regular 9-inch pie plate and crust. The filling is so rich and decadent, you really don’t need a thick slice. That said, you can use a deep-dish pie crust or pie plate if that’s what you have available. The filling just might not come all of the way up to the top.
Tips for the Best Buttermilk Pie Recipe
- Make sure that the melted butter is cooled slightly before adding it to the filling — or you might end up with scrambled eggs!
- Extreme temperature changes can cause the pie filling to crack on top, so allow the pie to cool gradually at room temperature. Do not place a hot pie in a cold refrigerator.
- Allow plenty of time for the pie to chill. It will continue to firm up and set as it rests, so it’s best to make this pie the day before you plan to enjoy it. If you try to slice the pie while it’s still hot, the filling will be runny.
- Before serving, allow a refrigerated pie to come to room temperature on the counter for about 30 minutes.
- Garnish with a dollop of whipped cream, fresh berries, a sprig of mint, or a dusting of powdered sugar.
More Homemade Pie Recipes to Try
- Chocolate Chess Pie
- Ice Cream Pie
- Mom’s Easy Apple Pie
- Easy Key Lime Pie
- Pumpkin Chiffon Pie
- Easy Pecan Pie
- Old-Fashioned Strawberry Pie
Old Fashioned Lemon Buttermilk Pie
Ingredients
FOR THE CRUST:
- 1 ¼ cups (150 grams) all-purpose flour
- ½ cup (1 stick) cold salted butter, cut into ½-inch cubes
- ¼ cup ice water, plus more as needed
FOR THE FILLING:
- 3 eggs, lightly beaten
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup (1 stick) salted butter, melted and slightly cooled
- 1 cup whole buttermilk
- 1 tablespoon loosely packed lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Optional garnish: whipped cream, fresh berries, fresh mint
Instructions
MAKE THE CRUST:
- Place the flour in a large bowl. Add the cold, cubed butter, tossing the cubes through the flour until each piece is well coated. Use your fingers or a pastry cutter to cut the butter into the flour just until the pieces of butter are about the size of peas.
- Make a well in the center of the flour mixture. Add the ice water; use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).
- Press the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the disc of pie dough for up to 3 months.
ROLL OUT THE PIE CRUST:
- If the pie dough is really cold and firm, let it rest on the counter for about 10 minutes before rolling.
- On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Tuck the excess dough under the edges, then use a fork or your fingers to crimp or flute. Cover with plastic wrap and place the crust back in the refrigerator to chill while you preheat the oven and make the filling.
MAKE THE FILLING:
- Preheat the oven to 350° F.
- In a large bowl, combine eggs, sugar, flour and butter. Mix well. Add the buttermilk, lemon zest, lemon juice and vanilla extract.
- Pour the filling into the pie crust.
BAKE THE PIE:
- Bake in the 350° F oven for about 45 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. Allow the pie to cool completely before slicing (it will continue to set as it cools). If the pie is still a bit too soft after cooling, chill it in the refrigerator for a few hours to firm it up.
- Garnish with whipped cream, fresh berries or mint, if desired.
Notes
- Make sure that the melted butter is cooled slightly before adding it to the filling — or you might end up with scrambled eggs!
- Extreme temperature changes can cause the pie filling to crack on top, so allow the pie to cool gradually at room temperature. Do not place a hot pie in a cold refrigerator.
- Allow plenty of time for the pie to chill. It will continue to firm up and set as it rests, so it’s best to make this pie the day before you plan to enjoy it. If you try to slice the pie while it’s still hot, the filling will be runny.
- Before serving, allow a refrigerated pie to come to room temperature on the counter for about 30 minutes.
- Garnish with a dollop of whipped cream, fresh berries, a sprig of mint, or a dusting of powdered sugar.
- If using unsalted butter, add ¼ teaspoon of salt to the pie crust and ¼ teaspoon of salt to the filling.
- For a shortcut, use an unbaked store-bought pie crust instead of the homemade crust. I prefer the box of Pillsbury refrigerated pie crust.
- Deep Dish: this recipe calls for a regular 9-inch pie plate and crust. The filling is so rich and decadent, you really don’t need a thick slice. That said, you can use a deep-dish pie crust or pie plate if that’s what you have available. The filling just might not come all of the way up to the top.
