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Old Fashioned Lemon Buttermilk Pie

You'll love this old-fashioned buttermilk pie recipe -- a classic Southern dessert with a flaky, buttery pastry crust and a creamy, tangy, lemon custard filling!
Course Dessert
Cuisine American, Southern
Keyword buttermilk pie, easy, lemon buttermilk pie, old fashioned, southern buttermilk pie
Prep Time 25 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings 8 slices
Calories 419kcal
Author Blair Lonergan

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.

Nutrition

Serving: 1slice | Calories: 419kcal | Carbohydrates: 43g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 258mg | Potassium: 95mg | Fiber: 1g | Sugar: 27g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg