Old-fashioned Buttermilk Pie is a Southern classic known for its smooth, creamy, custard-like texture and rich, velvety flavor.
Made with simple ingredients and an easy-to-make pie crust, this pie is one of my favorites. After one bite, you’ll understand why.
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Our old-fashioned buttermilk pie has a sweet and slightly tangy flavor that adds to the custard’s silky smooth texture. This delicious pie will just melt in your mouth as the flavors dance across your tastebuds.
Made with love and buttermilk, our easy-to-make buttermilk pie is sure to become a family favorite. It’s the perfect dessert for any occasion.
Vintage pie recipes are family favorites, and these are two that never fail Impossible Pie and Atlantic Beach Pie recipes.
Ingredients to Make Buttermilk Pie
Gather the ingredients needed to make our old-fashioned buttermilk pie recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Prepping your ingredients ahead of time not only speeds up the cooking process but also guarantees that you have everything you need before you start.
Can I Change up the Recipe?
We didn’t add any spices to our buttermilk pie. Depending on your taste preference, you can enhance the custard with nutmeg, cinnamon, or almond extract.
We added lemon juice and zest to the mixture, as it adds a delightful citrus undertone. However, if you’re not a lemon lover, feel free to leave them out.
How to Make a Buttermilk Pie
Homemade pie crusts are easy to make, but you can also use a store-bought crust to make the process easier and faster.
- Add the all-purpose flour, granulated sugar, baking powder, and salt to the bowl of a food processor.
- Pulse three times to combine the dry ingredients.
- Add the very cold butter pieces to the dry ingredients.
- Pulse at one-second intervals until the butter has been incorporated.
- Add the egg to the mixture.
- Pulse until the dough begins to form a ball on the blade of the processor.
Preheat oven to 375 degrees F.
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade. Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
- Transfer the dough to a lightly floured, clean work surface.
- Using a rolling pin, roll the pie dough into a circle that is 2 to 3 inches wider than the pie pan.
- Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish.
- Separate one egg, placing the white and yolk into separate bowls. Use a fork to beat the egg white lightly, then brush the crust with it.
- Place the pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes.
Remove the crust from the oven and place it on a wire rack to cool for 10 minutes.
Preheat the oven to 350 degrees F.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on high speed until light and creamy.
- Add the all-purpose flour, table salt, eggs, and egg yolk to the bowl.
- Beat until smooth.
- Add the buttermilk, lemon juice, lemon zest, and vanilla extract to the bowl.
- Mix until well blended.
*The mixture may appear curdled. - Pour the filling into the prepared pie crust.
- Place the pie pan on a cookie sheet. Place it on the center rack of the preheated oven, and bake for 50-55 minutes or until lightly browned on top and mostly set but still a little jiggly.
- Place the pie on a cooling rack to cool.
*If the pie begins to brown too quickly, loosely cover it with aluminum foil.
Garnish the buttermilk pie with a dollop of homemade whipped cream, and watch the smiles around the table!
Leftovers should be stored refrigerated in an airtight container or well-covered with plastic wrap for 4-5 days. The pie can be frozen in slices or whole for up to two months. Double-wrap it with plastic wrap and again in aluminum foil.
Chef Tips:
Check the dates to find the freshest buttermilk on the shelf. Don’t price shop; look for the best brand available, and make sure it’s full-fat. It’s also important to shake it up before using it, as it may separate as it sits in the carton.
Vanilla is a key ingredient and will add soft undertones of flavor to the pie, so make sure to buy the best quality vanilla extract you can find. My first choice, Nielsen-Massey Madagascar Bourbon Vanilla, Pure Vanilla Extract, is available on Amazon. The best grocery store brand is McCormick Pure Vanilla Extract.
Use fresh lemon juice, not bottled juice. Fresh juice delivers a bright, fresh flavor to the pie, and although you can use bottled juice and lemon extract, they’re poor substitutes for fresh lemon juice.”
Use fresh baking powder. It’s essential to use fresh baking powder with anything you bake at home. All too often, it’s an ingredient that has been sitting in the cupboard for far too long. Make sure to check the date on the container.
Recipe FAQ’s
Both pies showcase old-fashioned Southern custard-style desserts. While they look similar, they use different key ingredients.
Buttermilk gives the buttermilk pie a tangier flavor, while eggs and flour thicken the filling.
Chess pie uses cornstarch or cornmeal as a thickener and may include vinegar as a flavor enhancer. The texture is also a little chewier.
If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
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Buttermilk Pie Recipe
Ingredients
Pie Crust
- 1 cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- 4 tablespoon unsalted butter -½ stick cut into small pieces kept very cold
- 1 large egg
- 1 large egg white – separated – save the yolk for the filling.
Pie Filling
- ½ cup unsalted butter – softened
- 1 ¼ cup granulated sugar
- 3 tablespoon all-purpose flour
- ¼ teaspoon table salt
- 3 large eggs – room temperature
- 1 large egg yolk – room temperature
- 1 cup buttermilk – room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoon vanilla extract
Instructions
Pie Crust
- Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor and pulse three times to combine.
- Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
- Add the egg and pulse until the dough forms a ball on the blade of the processor.
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
- Transfer the dough to a lightly floured, clean work surface.
- Use a rolling pin to roll the pie dough into a circle that is 2 to 3 inches wider than the pie pan.
- Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish.
- Preheat oven to 375 degrees.
- Separate one egg, placing the white and yolk into separate bowls. Beat the egg white, then brush the crust with beaten egg white.
- Place the pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes.
- Remove the crust from the oven and place it on a wire rack to cool for 10 minutes.
Pie Filling
- Preheat the oven to 350 degrees F.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until light and creamy.
- Add the all-purpose flour, table salt, eggs, and egg yolk to the bowl.
- Beat until smooth.
- Add the buttermilk, lemon juice, lemon zest, and vanilla extract to the bowl and mix until well blended.*Mixture may appear curdled.
- Pour the filling into the prepared pie crust.
- Place the pie pan on a cookie sheet. Place it on the center rack of the preheated oven, and bake for 50-55 minutes or until lightly browned on top and mostly set but still a little jiggly.*If the pie begins to brown too quickly, loosely cover it with aluminum foil.
- Place the pie on a cooling rack to cool.
- Garnish the pie with whipped cream.
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