Classic Buttermilk Pie
Sweet, tangy, custardy, and utterly comforting—a Southern staple
Introduction: The Story Behind Buttermilk Pie
Buttermilk Pie is a treasured dessert in Southern U.S. kitchens. It’s often called a “desperation pie” because it originated during times when people made do with pantry staples and simple ingredients like buttermilk, sugar, eggs, and flour. Despite its humble origins, Buttermilk Pie is rich in flavor and texture—sweet, tangy, creamy, and custardy all at once.
With its smooth filling and flaky crust, it’s a dessert that transcends seasons and holidays. Whether you’re serving it at a family gathering, a potluck, or simply enjoying a slice with your afternoon tea, Buttermilk Pie is the kind of dessert that feels like a warm hug from the past.
Ingredients and Their Roles
Before you begin, let’s look at the ingredients you’ll need, why they’re important, and tips for selecting the best versions.
Pie Crust
1 ¼ cups (160g) all-purpose flour — The base for your crust, provides structure.
¼ teaspoon salt — Enhances flavor.
8 tablespoons (1 stick or 113g) unsalted butter, cold and cubed — Creates flakiness and richness.
3-5 tablespoons ice water — Binds the dough; keep cold to prevent gluten overdevelopment.
Tip: Use cold butter and ice water for a flaky crust.
Buttermilk Pie Filling
1 ½ cups granulated sugar — Sweetens the custard.
3 large eggs — Provide structure and richness.
½ cup (1 stick) unsalted butter, melted and cooled — Adds richness and tenderness.
1 cup buttermilk — Key ingredient, provides tangy flavor and tender texture.
2 tablespoons all-purpose flour — Thickens the custard.
1 teaspoon pure vanilla extract — Adds aroma and depth.
¼ teaspoon salt — Balances sweetness and enhances flavor.
1 tablespoon fresh lemon juice (optional) — Brightens and adds complexity.
Equipment You’ll Need
9-inch pie dish (glass or metal)
Mixing bowls (medium and large)
Whisk
Measuring cups and spoons
Rolling pin
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Pastry cutter or food processor (for crust)
Cooling rack
Oven thermometer (optional, but recommended)
Step 1: Making the Flaky Pie Crust
1. Mix dry ingredients
In a large bowl, whisk together flour and salt.
2. Cut in butter
Add cold, cubed butter to the flour. Using a pastry cutter or your fingers, work the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.
Pro tip: Do not overwork. Some larger butter bits help create flakiness.
3. Add ice water gradually
Add ice water one tablespoon at a time, mixing gently with a fork until dough just holds together when pressed.
4. Form and chill
Gather dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
5. Roll out the dough
On a lightly floured surface, roll the dough into a 12-inch circle.
Carefully transfer to your pie dish, easing the dough into the edges without stretching.
Trim excess dough, leaving about ½-inch overhang.
Fold under the edges and crimp as desired.
6. Blind bake (optional but recommended for crisp crust)
Preheat oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake 15 minutes, remove weights and parchment, bake an additional 5 minutes.
This prevents soggy crust under the custard.
Step 2: Preparing the Buttermilk Pie Filling
1. Combine sugar, eggs, and melted butter
In a large bowl, whisk sugar and eggs until smooth.
Add melted butter and whisk until incorporated.
2. Add dry ingredients and flavorings
Add flour, vanilla extract, salt, and lemon juice (if using).
Whisk to combine thoroughly.
3. Stir in buttermilk
Slowly pour in buttermilk while whisking constantly
