Buttermilk Pie: A Sweet Embrace of Tradition and Delight
A vintage Southern buttermilk pie with silky custard filling boasting the perfect balance of sweet and tangy, all in a flaky homemade crust. Simpler than chess pie but just as irresistible!
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours (with cooling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
- For Crust:
- 1¼ cups (150g) all-purpose flour
- ½ tsp salt
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tbsp ice water
- For Filling:
- 1½ cups (300g) granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (113g) unsalted butter, melted
- 1 tbsp lemon juice
- 1½ tsp vanilla extract
- ¼ tsp ground nutmeg
- Pinch of salt
Instructions
- Make crust: Pulse flour and salt in food processor. Add butter; pulse until pea-sized. Add water 1 tbsp at a time until dough forms. Wrap and chill 1 hour.
- Prep: Preheat oven to 350°F (175°C). Roll dough to fit 9-inch pie plate. Crimp edges and freeze 15 minutes.
- Blind bake: Line with parchment and pie weights. Bake 15 minutes. Remove weights; bake 5 more minutes until pale golden.
- Make filling: Whisk sugar and flour. Beat in eggs one at a time. Stir in buttermilk, melted butter, lemon juice, vanilla, nutmeg and salt until smooth.
- Bake: Pour filling into warm crust. Bake 45-55 minutes until set with slight jiggle in center.
- Cool: Let cool completely on rack (2 hours). Dust with powdered sugar before serving.
Notes
- Buttermilk hack: Make your own by adding 1 tbsp lemon juice to 1 cup milk
- For deeper flavor: Brown the butter for filling
- Storage: Keeps 3 days refrigerated (texture improves next day)
- Serve with: Fresh berries or whipped cream
- Don’t skip blind baking – prevents soggy crust
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg
Find it online: https://us.recipesfood.org/buttermilk-pie/
