Buttermilk pie is an old fashioned Southern dessert that your family will love. It’s a simple pie recipe with an easy homemade pastry crust and sweet egg custard filling—something your grandmother might have made. You don’t need to be Paula Deen to make this indulgent Southern treat!
- 1/2 batch flaky shortcrust pastry, chilled (425g)
- 1/4 cup unsalted butter, melted and cooled (58g)
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar (300g)
- 1 cup buttermilk (240 ml)
- 2 tablespoons all-purpose flour (15g)
- 1/2 teaspoon vanilla extract
- Preheat the oven to 325 F. (Preheat to 350 F if you’re using a metal pie plate.)
- Place the unsalted butter in a small saucepan and set over low heat until the butter has melted. Set aside to cool.
- Roll out the chilled pastry on a lightly floured surface until it’s a little less than 1/8 inch thick. Line a 9-inch glass dish with the pastry and trim off the excess pastry. Decoratively crimp the edges as desired.
- Crack the eggs into a large mixing bowl, then add the sugar and melted butter. Whisk until everything is thoroughly blended.
- Stir in the buttermilk, flour, and vanilla extract until well combined, then pour into the pastry shell.
- Bake at 325 F for about 1 hour and 10 minutes, until the top is a rich golden brown and a toothpick inserted in the middle comes out clean. If the top begins to brown too quickly, cover with aluminum foil. If you’re using a metal dish, increase the baking time by 10 minutes.
- Allow the pie to cool completely on a wire rack, then chill for at least 2 hours before serving. This tastes the best when served cold.
- Use homemade pastry for the best flavor.
- Use real butter in the custard, not margarine. It’s healthier and tastier to use real butter.
- Be sure to whisk the filling until well mixed.
- Be careful not to overbake. The top should be browned and the custard set.
- Chill before eating. This dessert has a better flavor when served cold.
- Category: Pie
- Method: Baked
- Cuisine: Southern
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