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Close up square shot of a slice of buttermilk pie on a blue and white plate.
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Old-Fashioned Buttermilk Pie

A rich, custardy Southern classic made with simple pantry ingredients. This old-fashioned buttermilk pie has a sweet, slightly tangy filling that bakes up golden in a flaky crust. Perfect for holidays, potlucks, or anytime you want a comforting homemade dessert.
Course Dessert
Cuisine American, Southern
Keyword buttermilk pie, buttermilk pie recipe, old-fashioned buttermilk pie, southern buttermilk pie
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 8 slices
Calories 350kcal
Author Blair Lonergan

Equipment

  • 9 inch pie plate

Ingredients

For the Pie Filling:

  • 1 unbaked 9-inch pie crust (store-bought or homemade) (recipe below)
  • 3 large 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
  • 2 teaspoons vanilla extract

Optional Garnish:

  • Whipped cream
  • Fresh berries (strawberries, blueberries, or raspberries)
  • Fresh mint

For the Optional Homemade Pie 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

Instructions

If making the homemade crust:

  • Place the flour in a large bowl. Add the cold, cubed butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour until the pieces are about the size of peas.
  • Make a well in the center. Add the ice water and toss with your hands or a fork until the dough just comes together. Do not knead. Add more water, 1 tablespoon at a time, if needed (dough should hold together but not be sticky).
  • Press the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
  • On a floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie plate. Tuck excess dough under the edges and crimp or flute. Cover and refrigerate while you prepare the filling.

For the buttermilk pie:

  • Place the unbaked pie crust in a 9-inch pie plate (if using store-bought). Crimp or flute the edges. Keep the crust refrigerated while you prepare the filling.
    Pie crust in a pie plate before baking.
  • Preheat the oven to 350°F.
  • In a large bowl, whisk together the eggs, sugar, and flour until smooth.
    Whisking the eggs.
  • Slowly whisk in the melted butter until fully incorporated.
    Adding additional ingredients to the filling.
  • Add the buttermilk and vanilla extract. Stir gently until just combined.
    Whisking the buttermilk pie filling.
  • Pour the filling into the chilled, unbaked pie crust.
    Buttermilk pie before baking.
  • Bake at 350°F for 50-55 minutes, or until the top is puffed and golden and the center has just a slight jiggle when gently shaken. If using a glass or ceramic pie plate, you may need 5-10 extra minutes.
  • Remove from the oven and cool completely at room temperature. The pie will continue to set as it cools. For the cleanest slices, refrigerate for a few hours before serving.
    Overhead image of a baked buttermilk pie with a golden brown top after it comes out of the oven.
  • Slice and serve plain, or top with whipped cream and fresh berries.
    Horizontal side shot of a slice of Southern buttermilk pie on a blue and white plate.

Video

Notes

  • Don't over-bake. Pull the pie when the center still jiggles slightly. It sets as it cools. Over-baking causes a dry, cracked filling.
  • Cool the butter. Melted butter should be warm, not hot. Too-hot butter can scramble the eggs and create a lumpy filling.
  • Keep the crust cold right up until you pour in the filling. A cold crust holds its shape and bakes more evenly.
  • Whisk gently. Over-mixing introduces air, which can cause the top to puff up excessively and crack.
  • Storage: Cover and refrigerate for up to 3-4 days. Buttermilk pie is custard-based, so don't leave it at room temperature for more than 2 hours.
  • Make-ahead: Bake a day ahead and refrigerate. The flavor actually develops a bit overnight. Bring to room temperature for 20-30 minutes before serving.
  • Freezing: Wrap tightly in plastic wrap and foil. Freeze whole or in slices for up to 2-3 months. Thaw overnight in the refrigerator.
  • Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, fill to 1 cup with whole milk, and let sit for 5-10 minutes.
  • Lemon variation: Add 1 tablespoon of lemon juice and 1-2 teaspoons of freshly grated lemon zest to the filling for a subtle citrus twist.
  • Salted vs. unsalted butter: The recipe uses salted butter. If using unsalted, add 1/4 teaspoon of salt to the filling.
  • Homemade crust make-ahead: The dough disc can be refrigerated up to 2 days or frozen up to 3 months. Thaw overnight in the fridge before rolling.
  • Cornmeal Swap: Use an equal amount of cornmeal instead of flour for a more rustic texture in the filling.
  • Add Nutmeg for Warmth: A pinch of freshly grated nutmeg (about ¼ teaspoon) adds a warm, subtle spice that complements the tangy buttermilk.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 237mg | Potassium: 94mg | Fiber: 1g | Sugar: 27g | Vitamin A: 506IU | Calcium: 53mg | Iron: 1mg