Southern Buttermilk Pie
Old Fashioned Buttermilk Pie is the ultimate easy pantry dessert for when you need a sweet treat fast. Using basic ingredients you likely have on hand, this rustic pie comes together in just minutes before hitting the oven. You will love the silky, smooth texture and the way the sweet filling balances perfectly with a flaky crust.
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- ½ cup unsalted butter melted and slightly cooled
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 3 tablespoons all-purpose flour or 1 tablespoon cornstarch, see notes
- 1 tablespoon lemon juice optional
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
- Optional: pinch of ground nutmeg for the top
Instructions
- Preheat oven to 350°F. Place rack in the middle.
- Fit pie crust into a 9-inch pie dish and crimp edges. (Optional: blind-bake 8–10 minutes with weights for a crisper bottom.)
- In a bowl, whisk sugar, flour, and salt. Add eggs and whisk smooth.
- Whisk in melted butter. Add buttermilk, vanilla, and lemon juice (optional). Whisk gently until combined.
- Pour filling into crust. Sprinkle nutmeg on top if using.
- Bake 45–55 minutes until edges are set and center gently wobbles. Cover crust edges if browning too fast.
- Cool at room temperature 2 hours, then chill at least 2 hours before slicing.
Notes
For extra-stable slices, use cornstarch instead of flour.
Don’t over-whisk the filling. Gentle mixing keeps the custard smooth.
Chill before slicing for the cleanest cuts and best texture.
Tried this recipe?Let us know how it was!