buttermilk pie

The best recipe for classic Southern Buttermilk Pie, with a sweet, and slightly tangy, custard filling baked atop a buttery, flaky pie crust.

Classic Southern Buttermilk Pie Recipe

granulated sugar

all-purpose flour,

fine sea salt

nutmeg

buttermilk

eggs, slightly beaten

vanilla extract

unsalted butter, melted and slightly cooled

Preheat the oven to 350°. Have ready a 9" pie dish, as well as aluminum foil on standby and a pie shield, if you have one.

If using a homemade pie crust, flour both sides of a pastry disk and set atop a floured work surface. Begin rolling out the disk until it is about an 1/8" thick and 12" in diameter.

Place uncooked pie crust in the pie dish, and fold over or crimp the edges.

In a medium-sized mixing bowl, whisk together the sugar, flour, salt, and nutmeg. Add the buttermilk, eggs, and vanilla, and whisk to combine. Lastly, whisk in the melted butter, and pour filling over the pie shell.

Bake for 30 minutes, uncovered.&nbsp;While baking, double-fold a large sheet of aluminum foil so that it is about 12"x12".&nbsp;

After the 30-minute mark, carefully add the pie shield (if you have one) and top the entire pie with the double-folded sheet of aluminum foil, and bake for 15-20 minutes longer. The pie will be slightly jiggly in the center.

Allow to cool and set at room temperature for at least 2 hours. Serve and enjoy.

Buttermilk Pie - flaky pastry crust and creamy, custard like filling made with real buttermilk.&nbsp; This scrumptious pie comes together in about five minutes!

Buttermilk Pie Recipe

9" pastry crust

butter, softened

sugar

Tbsp flour

tsp salt

eggs

lemon juice

vanilla

Beat butter and sugar in a large mixing bowl till creamy.

Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)

Pour filling into a 9" pie crust. I like to use a deep dish.

Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set.

Place pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.

Buttermilk Pie is such a classic! It&#039;s subtle and sweet and makes the most humble ingredients simply irresistible.

Buttermilk Pie

all-purpose flour

½ tsp kosher salt

butter

water

unsalted butter (room temperature)

brown sugar (packed)

tbsp all-purpose flour

salt

buttermilk (room temperature)

lemon extract

Sugar

Place the flour, salt and cubed cold butter into the food processor. Pulse the mixture until the butter is the size of the peas. Add the water, a tablespoon at a time. Pulse until the dough has formed a solid ball.

Divide the dough in two disks and allow to chill for 30 minutes before rolling out.

All Butter Pie Crust

Line a 9-inch pie pan with the half of rolled-out All Butter Pie Crust and form a decorative edge. Freeze the pan for 30 minutes.

Preheat the oven to 425°F. Line the frozen crust with parchment paper and fill with pie weights. Bake the crust for 15 minutes. Remove the paper and the weights and bake for an additional 5 minutes until the crust is golden brown. Allow the crust to cool completely. Reduce the oven temperature to 350°F.

In a bowl of a stand mixer, cream together the butter and sugar until smooth. Beat in the eggs. Add the flour, salt, buttermilk, vanilla extract and lemon extract. Gently stir to combine and pour into the baked pie crust.

Bake the pie until it is golden on top and still slightly jiggly in the center, roughly 45 minutes. Allow the pie to cool completely.

Lightly dust the top of the pie with powdered sugar and serve at room temperature.

A lovely lemon buttermilk pie with plenty of fresh strawberries.

Strawberry Lemon Buttermilk Pie

white sugar

all purpose flour

lemon,

pie shell

honey

lime, (juiced)

strawberries,

whipped cream

Preheat the oven to 350 degrees F.

Whisk all of the ingredients together in a large bowl until blended. Pour the filling into the pie shell and place on a baking sheet. Bake until the filling is just set, yet still a bit jiggly, 40 to 50 minutes. Remove from the oven and let cool to room temperature; chill if not serving right away. (Let the chilled pie stand at room temperature for 15 minutes before serving.)

PREPARE THE FILLING:

In a small pan, heat the honey with the lime juice until melted. Pour over the berries in a medium bowl and let stand at least 5 minutes. Just before serving, arrange the berries on the pie with a slotted spoon. Top individual servings with whipped cream.

PREPARE THE TOPPING:

https://embed.mediavine.com/videos/jpe0h4lqcntbl5euda4h

A lovely lemon buttermilk pie accompanied by plenty of fresh strawberries.

This chocolate caramel buttermilk pie is a more complex twist on an Amish classic. It take a bit longer to make, but the results are worth it. It&#x27;s rich and light at the same time, and the flaky pastry goes beautifully with the chocolate. It slices like a dream too. Check the recipe notes for a less involved process.

NOTE: All ounce measurements are by weight, not volume.

Chocolate Caramel Buttermilk Pie

oz sugar

Tablespoons all purpose flour

cocoa powder

oz melted unsalted butter, (3/4 stick or 6 Tablespoons)

espresso powder, (use 1 teaspoon if you want

3-6 Tablespoons granulated sugar, (See Recipe Notes)

oz all purpose flour, (I used King Arthur)

oz unsalted butter, straight

oz cold water

1.5 oz buttermilk, straight from the fridge

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, sugar, and salt.

Cut the butter into 10-12 pieces and toss...

Cut the butter into 10-12 pieces and toss with the flour. Use your fingers and thumbs to pick up flour and butter and sort of smoosh the flour into the butter. Keep some of the pieces larger (maybe the size of small marbles). The flour that is coated with the fat will add tenderness. Larger pieces of butter will help to build flakiness. When the butter is mixed in, the flour should look a bit mealy with larger pieces of butter still visible.

Mix the water and buttermilk together and evenly...

Mix the water and buttermilk together and evenly pour it over the flour-butter mixture. Toss to combine and then press the dough against the sides of the bowl to collect all the loose floury bits in the bottom and to gently knead it until it comes together.

Turn the dough out onto a liberally floured...

Turn the dough out onto a liberally floured surface. Flour the top of the dough as well.

Roll the dough out into a rough rectangle...

Roll the dough out into a rough rectangle that is approximately four times as long as it is tall. Fold both short ends in towards the center so they meet, and then close that like a book. Fold in half again so you have a fat square. (All of this is Stella's procedure in her Serious Eats dough linked in the post). Roll out again until you have about a 10" square and then fold into thirds like a letter. Wrap in plastic wrap and refrigerate for about an hour.

Once the dough is well-chilled, cut the dough...

Once the dough is well-chilled, cut the dough in half (or slightly more than half for a deep dish pie) and roll one half out on a floured surface to fit into a pie pan. I used deep dish, but you can also use a regular pie pan. You're looking for about a 14-15" circle for deep dish and about a 12-13" circle for a standard pan.

Fold the dough loosely in fourths and transfer...

Fold the dough loosely in fourths and transfer to the pan. Unfold and gently lift and press the dough to fit the pan. Try not to stretch it or it will want to shrink back when baked.

Trim the dough so there is about a...

Trim the dough so there is about a 1" overhang and then tuck the overhang underneath to form a rim with a double layer of dough. Crimp in your favorite way.

Freeze the crust for at least an hour...

Freeze the crust for at least an hour until it is very hard. Overnight wouldn't be the worst thing, so feel free to split your pie making into a two day process if you'd like.

When you're ready to bake the crust, prick...

When you're ready to bake the crust, prick it all over the bottom and sides with the tip of a sharp knife. Line the crust with a coffee filter, parchment or heavy duty plastic wrap. Fill with beans (chickpeas work great for this. So do lentils or rice). Bake at 375 for about 15 minutes.

Remove the paper/plastic and beans and brush the...

Remove the paper/plastic and beans and brush the crust all over with an egg wash (1 egg beaten well with 1 teaspoon of water and a pinch of salt). Return to the oven until the bottom of the egg wash on the bottom of the crust is dry, about 10 minutes. Now your crust is ready for the filling.

Fill a bowl large enough to fit the...

Fill a bowl large enough to fit the pan you're cooking the sugar in with ice and water. Set 2-3 ice cubes aside.

Put the 9 ounces of sugar in a...

Put the 9 ounces of sugar in a heavy bottomed saucepan. Add enough water just to get everything wet and stir well.

Heat over medium high heat until boiling. It's...

Heat over medium high heat until boiling. It's okay to stir at this point. Once the sugar is boiling, put the lid on for 2 minutes to wash down any sugar crystals that might be hanging out on the sides of the pan.

Remove the lid and watch carefully as the...

Remove the lid and watch carefully as the sugar cooks. It will turn a pale honey color and then begin to deepen. Cook the sugar until it is a deep reddish brown. It will smoke, and that's okay. Just be ready to act fast.

As soon as the caramel is the color...

As soon as the caramel is the color you want, remove it from the heat and set the pan in the ice bath. Carefully toss the reserved ice cubes into the caramel and swirl the pan. All the foolishness is to make sure you arrest the cooking at exactly the point you want. 

Check the temperature of the caramel. You want...

Check the temperature of the caramel. You want it to be around 140F. 

Pour in the buttermilk. The caramel will be...

Pour in the buttermilk. The caramel will be hard at this point and you will be sad. It's okay. All will be well. Set the pan over medium-low heat and reheat, stirring, to melt the caramel into the buttermilk. Don't let the mixture boil or the buttermilk will curdle, so just take it slow and use a spatula to scrape up the melting caramel from the bottom of the pan and stir it into the buttermilk. This will take about 10 minutes. Keep the mixture around 165F or so and then cool it to below 140F before proceeding.

Whisk together the eggs, flour, and cocoa powder....

Whisk together the eggs, flour, and cocoa powder. Whisk them really well to avoid lumps.

Whisk the egg mixture into the caramel mixture....

Whisk the egg mixture into the caramel mixture. Whisk in the melted butter, espresso powder, vanilla, and salt.

Taste the filling. Add additional granulated sugar if...

Taste the filling. Add additional granulated sugar if you would like it a bit sweeter. If you don't cook your caramel as dark as I cooked mine, you might not need extra, but it's up to you. I think I ended up adding in about 5 extra Tablespoons of sugar. 

Pour the filling into the blind-baked pie shell....

Pour the filling into the blind-baked pie shell. Bake at 400F for 10 minutes. Reduce the heat to 375, loosely tent the pie with foil and bake until the pie wiggles but doesn't slosh in the center, about 30-35 minutes. Check the temperature in the center of the pie. It should be about 165F.

Remove pie from the oven and set on...

Remove pie from the oven and set on a rack to cool. Serve barely warm. Refrigerate the leftovers. Pie is good cold or gently rewarmed in the microwave on low power for a few seconds.

This simple old-fashioned Buttermilk Pie has a creamy tangy filling that is very addicting, and it's simple to make.  You probably already have the ingredients to make it.

Southern Buttermilk Pie

Pastry

full-fat buttermilk

butter,

eggs,

vanilla extrat

Prepare the pie shell:  

Preheat oven to 375 degrees.  Line the pie shell with parchment paper.  Fill with dried beans.  Bake the pie shell on a bottom oven rack for 20 minutes or until the edges begin to turn a very light golden brown.  Remove the parchment paper and beans and return to the oven.  Bake for an additional 15 minutes or until the bottom crust is golden brown.

To a large bowl, add the buttermilk, butter, eggs, and vanilla.  Whisk to combine.  Add the sugar and flour and whisk until the flour is totally incorporated, no lumps remaining.

Pour the filling into the prebaked pie shell.  Cover the edges of the crust with foil or a pie shield to prevent over browning.  If using a pie shield, you can wait until the last few minutes of baking to cover the edges.

Bake the pie for 10 minutes.  Reduce the heat to 350 degrees and continue baking until the edges puff up and the center is somewhat firm but still wiggly if you gently shake the pie, 20 &#8211; 25 minutes.  

Transfer pie to a cooling rack and allow the pie cool to room temperature before serving.

I love this recipe!!! The buttermilk pie recipes I have found and tried have not been the custard consistency that I've been looking for. They are usually too similar to chess pie, and I'm not looking for that kind of pie. Thank you for this recipe! Couple of things - I overcooked a little bit on my first try; worried that it would be runny. Next time I will trust the time and my oven. I actually made two pies (two recipes) but had another pie's worth of filling left over (I use deep-dish pie plates). One recipe makes a lot of filling and might actually make two non deep-dish pies. This makes a beautiful and delicious pie!

You&#039;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!

Old Fashioned Lemon Buttermilk Pie

¼ cups (150 grams) all-purpose flour

(1 stick) cold salted butter, cut into ½-inch cubes

ice water, plus more as needed

eggs, lightly beaten

(1 stick) salted butter, melted and slightly cooled

lemon zest

Optional garnish: whipped cream, fresh berries, fresh mint

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.

MAKE THE 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.

ROLL OUT THE PIE CRUST:

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.

MAKE THE FILLING:

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.

BAKE THE PIE:

An old-fashioned southern buttermilk pie recipe made with buttermilk, butter, eggs, sugar, and flour. This rich custard pie is surprisingly light in texture and tastes phenomenal!

Old Fashioned Buttermilk Pie Recipe

pie crust (homemade, refrigerated,

buttermilk (whole

unsalted butter (melted, one stick)

lemon juice (freshly squeezed)

Preheat your oven to 350°F. Prepare your homemade or refrigerated pie crust by rolling it out into a pie plate and finishing the edges or set your frozen pie crust on the counter while you make the filling.

In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and lemon juice.

In a separate large mixing bowl, whisk together the flour, sugar, salt, and nutmeg. Pour the buttermilk mixture into the bowl with the flour mixture and whisk until thoroughly combined.

Pour the filling into the prepared pie crust and bake uncovered for 55 to 65 minutes, or until the center is set and a golden brown crackly crust forms on top.

Allow the pie to cool completely, top with fresh whipped cream, and enjoy!

Buttermilk Pie is a traditional Southern pie that has a custard filling that tastes like crème brûlée. It's super easy to make.

premade crust

c. sugar

c. butter, melted and cooled

tbsp. flour

kosher salt

Definitely buy—not dealing with that stuff.

Preheat oven to 400°. Place pie crust in a 9" baking dish. In a large bowl, whisk together eggs and sugar until fully combined. Add remaining ingredients and whisk until all are fully incorporated. Pour into pie crust.

Place in oven and bake 10 minutes, then reduce heat to 350° and bake until slightly golden and barely jiggly,&nbsp;40 minutes more.

I never  bake  but i followed the recipe  from  delish   and I had a great butter milk  pie for the  new year.and i will  continue  baking a buttermilk  pie

This is absolutely the best Buttermilk Pie!  My mama passed away almost  3 years ago and her unfortunately recipe was not written down.  This is the same ingredients she used, I just didn’t know the amounts of each ingredient.   The only thing different is we added a pinch of cinnamon.  Thank you so much for sharing this wonderful recipe. I don’t know how to take a picture and post it with my review and for that, I am so sorry as my pie turned out beautifully!

https://streaming.hearstdigitalstudios.com/manual_upload/5a0cba24e694aa2f3e728b10/mp4/Buttermlik_Pie_FRONT_FINAL2_1510783570_4000_hd_v3.mp4

Buttermilk Pie Is Sweet Southern Comfort

Buttermilk Pie is a classic, traditional pie in the south. Buttermilk Pie is a custardy pie that comes together quickly and easily.

(9-inch) Pie Crust Recipe (unbaked)

eggs (room temperature)

butter (melted)

Preheat oven to 350º F.

Mix together eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until well-combined. Pour into the unbaked pie crust and bake for 45-50 minutes until set and golden brown.

Remove from the oven and allow to cool prior to slicing.

Store in the refrigerator.

This Homemade Buttermilk Chess Pie Recipe is made with a simple crust and filled up with homemade buttermilk, sugar, and cornmeal for an unbelievable dessert.

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The most viewed buttermilk pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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