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Old-Fashioned Buttermilk Pie
nibbleboard.com/recipes/buttermilk-pie
Ingredients
- 1 (9-inch) unbaked pie crust
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Place the unbaked pie crust in a 9-inch deep dish pie plate and crimp the edges.
- Beat softened butter and sugar together in a large bowl until light and creamy, about 2-3 minutes.
- Add flour, salt, and eggs. Beat until smooth and fully combined.
- Pour in buttermilk, lemon juice, and vanilla extract. Blend until just combined — the mixture may look slightly curdled, and that's perfectly normal.
- Pour the filling into the prepared pie crust. Place the pie dish on a baking sheet to catch any drips.
- Bake for 50-55 minutes until the top is golden brown and the center is mostly set with a slight jiggle.
- Transfer to a wire rack and cool completely before slicing. The filling will continue to set as it cools.
Nutrition per Serving
439Calories
6gProtein
55gCarbs
23gFat
Chef Tips
- Don't panic when the batter looks curdled after adding the buttermilk — that's totally normal and it bakes up perfectly smooth.
- I've found that using a deep dish pie plate prevents any overflow. Regular 9-inch dishes work but fill right to the top.
- The pie should still have a slight wobble in the very center when you pull it out — it sets up as it cools. Overbaking makes the custard grainy.
- No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let it sit for 5 minutes.
- Store leftovers covered in the fridge for up to 4 days. The flavor actually deepens overnight — it's even better on day two.
Storage
Cover with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days.