Buttermilk Pie

 

Pie crust

You can use:

• a homemade single crust

• a refrigerated roll-out crust

• a frozen deep-dish crust (thawed)

Buttermilk pie filling is thin before baking, so the crust needs to be snug in the dish with no big tears.

Tip: If you’re worried about a soggy bottom, you can blind-bake the crust for 8–10 minutes. More on that below.

Unsalted butter

Butter gives richness and that familiar “Southern pie” flavor. Melt it, then let it cool slightly so it doesn’t scramble the eggs.

If you only have salted butter, use it and reduce the added salt in the recipe.

Granulated sugar

This pie is sweet, but it shouldn’t taste like straight sugar. The buttermilk balances it. Stick to white sugar for the cleanest custard flavor.

Eggs

Eggs set the custard. Use large eggs. Room temp is best because they blend more smoothly and bake more evenly.

Buttermilk

The star ingredient. It adds tang and gives the custard a softer, creamier feel than plain milk.

Full-fat buttermilk is my pick if you have choices.

Flour (or cornstarch)

A small amount helps stabilize the filling so it slices clean and doesn’t weep. Flour keeps it traditional. Cornstarch gives an even silkier texture.

I include both options in the notes.

Vanilla extract

Vanilla rounds everything out and makes the pie taste warm and bakery-like.

Lemon juice (optional but helpful)

A tiny splash brightens the filling. It doesn’t make it lemon pie. It just keeps the sweetness in check.

Salt

Salt keeps custard from tasting flat. It’s a small amount, but it matters.

Nutmeg (optional)

A pinch on top is classic. It’s not required, but it adds that soft, old-fashioned warmth that feels right with buttermilk custard.

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Instructions

I’ve written these steps in a way that feels calm and doable. For the full printable version with exact amounts, scroll to the recipe card at the bottom.

1) Preheat the oven

Preheat to 350°F (175°C).

Place a rack in the middle of the oven. Custard pies bake best when they aren’t too close to the top or bottom heat.

2) Prepare the crust

Fit the pie crust into a 9-inch pie dish. Crimp the edges.

If you’re using a refrigerated crust, let it warm slightly so it doesn’t crack while you shape it.

Optional blind-bake (helps with crisp bottoms):
Line the crust with parchment paper, fill with pie weights or dried beans, and bake 8–10 minutes. Remove weights and parchment, then continue with the filling.

If you skip blind-baking, that’s fine too—just bake the pie on the lower-middle rack so the bottom gets steady heat.

3) Mix the filling (don’t overdo it)

In a large bowl, whisk together the sugar, flour, and salt. This helps the flour distribute evenly so you don’t end up with little thick spots.

Add the eggs and whisk until smooth.

Pour in the melted butter and whisk again.

Add the buttermilk and vanilla (and lemon juice if using). Whisk just until the mixture looks combined and silky.

You don’t need to whip air into it. Custard likes a gentle hand.

4) Fill the crust

Pour the filling into the prepared crust.

If you’re using nutmeg, sprinkle a small pinch over the top. Keep it light.

5) Bake

Bake for 45–55 minutes, or until:

• the edges are set

• the center has a gentle wobble

• the top is lightly golden

If the crust edges brown too fast, cover them with foil or a pie shield around the 30-minute mark.

6) Cool completely, then chill

Let the pie cool at room temperature for at least 2 hours.

Then refrigerate for at least 2 more hours before slicing. Chilling helps it firm up and gives you those neat slices that look like you knew what you were doing.

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