Sometimes, I just want a classic comforting dessert, so I make this buttermilk pie. With its rich and tangy custard filling and its buttery and flaky crust, it’s the perfect dessert that’s not too much after a heavy meal. I love the creamy filling and the caramelized top so much!
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There’s nothing quite like the buttery and tangy filling of this buttermilk pie. It’s rich, creamy, vanilla-y, and just a touch tart. It’s one of my favorite simple pies to make for the holidays since it goes so well with everything. I love how easy the custard filling is to make– no precooking necessary!
What’s in This Buttermilk Pie Recipe?
- Flour: All-purpose flour gives the crust structure and helps thicken up the filling.
- Sugar: Granulated sugar sweetens the crust and the filling.
- Salt: Kosher salt enhances the flavor of the crust.
- Butter: Unsalted butter helps make the crust flaky and tender and enriches the filling.
- Shortening: Vegetable shortening helps the crust hold its shape and makes it tender.
- Eggs: Form the rich custard base of the filling.
- Buttermilk: Adds that signature tangy flavor to the pie.
- Lemon: Lemon juice and zest enhance the tangy flavor of the pie.
- Vanilla Extract: Enhances the sweetness of the pie.
- Nutmeg: Adds a touch of warmth to the pie to balance out the flavor.
Tips for Success
- To make things quicker and easier, you can use a store-bought pie crust.
- If the dough for the crust feels sticky, pop it in the fridge for a few minutes to firm back up.
- I do not recommend using a DIY buttermilk for this recipe; the real thing will give it the best flavor.
- For a bit of extra warmth, try spiking your pie with 1-2 tablespoons of Bourbon, whiskey, or rum!
- If you like a more mild flavor, you can leave out the lemon zest.
- If the pie is browning too quickly, tent it with foil for the remainder of the bake time.
How to Store
Store leftover buttermilk pie tightly covered with aluminum foil for up to 5 days. Enjoy chilled. I do not recommend freezing this pie.
Serving Suggestions
I like to serve this tasty buttermilk pie simply with a dollop of whipped cream and some fresh berries. It’s pretty great with a scoop of my red velvet ice cream, too! The tanginess from the cream cheese goes so well with the buttermilk.
Buttermilk Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
For the Crust
- 1¼ cups all-purpose flour 150 grams
- 1 teaspoon granulated sugar 4 grams
- ½ teaspoon kosher salt
- ¼ cup unsalted butter 57 grams, COLD and cut into small cubes (½ stick)
- ¼ cup vegetable shortening 46 grams, COLD and cut into cubes (¼ stick – can be larger than the butter)
- ¼ cup ice water 57 grams
For the Filling
- 1½ cups granulated sugar 300 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 3 tablespoons all-purpose flour 23 grams
- 3 large eggs 150 grams, room temperature
- 1 large egg yolk 14 grams, room temperature
- 1 cup buttermilk 227 grams, room temperature
- 1 teaspoon lemon zest 2 grams
- 1 tablespoon lemon juice 14 grams (from ½ lemon)
- 1 teaspoon pure vanilla extract 4 grams
- Pinch ground nutmeg
- Pinch kosher salt
Instructions
- In a large bowl, whisk the flour, sugar, and salt together.1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
- Add in the butter and shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.¼ cup unsalted butter, ¼ cup vegetable shortening
- Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.¼ cup ice water
- Use your hands to gently knead the dough a few times until it comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for at least 1 hour.
- Preheat the oven to 375°F.
- On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust.
- Poke holes all over the bottom and sides of the crust.
- Line the crust with parchment paper and fill with pie weights. Bake for 10-12 minutes or until the edges of the pie begin to look dry.
- Remove from the oven and cool for 10 minutes. Remove the pie weights and continue to cool as you prepare the filling.
- Reduce the oven temperature to 350°F.
- In a large bowl, whisk the sugar and melted butter until combined.1½ cups granulated sugar, ½ cup unsalted butter
- Add in the flour, eggs and yolk, and whisk until combined.3 tablespoons all-purpose flour, 3 large eggs, 1 large egg yolk
- Finally whisk in the buttermilk, lemon zest, lemon juice, vanilla extract, nutmeg and salt.1 cup buttermilk, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, Pinch ground nutmeg, Pinch kosher salt
- Pour the filling into the crust and bake for 45-50 minutes or until the middle is set. If the pie is browning too quickly, cover it with foil and continue cooking.
- Let the pie cool completely at room temperature before slicing and serving.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Buttermilk Pie Step by Step
Whisk the Flour: In a large bowl, whisk 1¼ cups of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of kosher salt together.
Cut in the Fats: Add in ¼ cup of cubed unsalted butter and ¼ cup of cubed vegetable shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.
Add the Water: Add in 2 tablespoons of ice water and stir until combined. Add the remaining 2 tablespoons, one at a time, until the dough is crumbly, but begins to come together.
Chill the Dough: Use your hands to gently knead the dough a few times until it comes together. Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for at least 1 hour.
Roll Out the Dough: Preheat the oven to 375°F. On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Poke holes all over the bottom and sides of the crust.
Bake the Crust: Line the crust with parchment paper and fill it with pie weights. Bake for 10-12 minutes or until the edges of the pie begin to look dry. Remove from the oven and cool for 10 minutes. Remove the pie weights and continue to cool as you prepare the filling.
Whisk the Butter and Sugar: Reduce the oven temperature to 350°F. In a large bowl, whisk the 1½ cups of granulated sugar and ½ cup of melted unsalted butter until combined.
Add the Flour and Eggs: Add in 3 tablespoons of all-purpose flour, 3 large eggs, and 1 large egg yolk, and whisk until combined.
Mix in the Buttermilk: Finally whisk in 1 cup of buttermilk, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and a pinch of nutmeg and salt.
Bake the Pie: Pour the filling into the crust and bake for 45-50 minutes or until the middle is set. If the pie is browning too quickly, cover it with foil and continue cooking. Let the pie cool completely at room temperature before slicing and serving.
