Classic Buttermilk Pie

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Golden, custardy, and rich with old-fashioned charm, Classic Buttermilk Pie is a dessert that wraps comfort in every bite. This Southern staple has a delicate balance of sweetness and tang, thanks to creamy buttermilk, nestled in a flaky pie crust. With a caramelized top and silky-smooth interior, it’s the kind of pie that feels nostalgic, even if it’s your first time trying it.

Perfect for holidays, Sunday dinners, or any time you need a simple dessert that still steals the show, this pie is a timeless recipe that doesn’t rely on flashy ingredients to be memorable. It’s easy to make, uses pantry staples, and delivers big on flavor and texture. Whether served warm or chilled, Classic Buttermilk Pie is always a crowd-pleaser.

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Why You’ll Love This Classic Buttermilk Pie

• It’s incredibly simple to prepare with ingredients you likely already have at home.
• Offers a rich, custard-like filling that contrasts beautifully with a crisp, buttery crust.
• A versatile dessert—equally at home on a holiday table or as a casual after-dinner treat.
• Can be made ahead, making it perfect for entertaining.
• A nostalgic, soul-warming recipe that appeals to all generations.

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Preparation Phase & Tools to Use

To make Classic Buttermilk Pie, the process is refreshingly straightforward, but having the right tools makes it even smoother. A 9-inch pie dish is essential—glass or ceramic is preferred for even baking. You’ll need a mixing bowl and whisk to combine your ingredients thoroughly, ensuring a silky, lump-free filling. A rolling pin is helpful if you’re making a homemade crust, though a store-bought crust works just as well. Measuring cups and spoons are key to keeping proportions precise, and a baking sheet placed under your pie can catch any possible drips while baking.

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Preparation Tips

Room temperature ingredients are crucial for a smooth custard texture, so allow your eggs and buttermilk to sit out before mixing. Blind baking the crust isn’t necessary for this pie, as the custard bakes low and slow enough to keep the crust from getting soggy. However, if you prefer an ultra-crispy base, a partial blind bake (about 10 minutes at 375°F) can help. Be careful not to overmix the filling—just whisk until combined. Overbeating can create air bubbles that might cause the top to crack. Lastly, let the pie cool completely before slicing to allow the custard to set properly.

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Ingredients for this Classic Buttermilk Pie

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 tablespoon lemon juice (freshly squeezed preferred)
• 1 teaspoon vanilla extract
• Optional: A pinch of nutmeg or a dusting of powdered sugar for garnish

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Step 1: Prepare the Pie Crust

Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie plate. Crimp the edges for a decorative finish. Place the crust in the refrigerator to chill while you prepare the filling.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the sugar, flour, and salt. This step helps to evenly distribute the dry ingredients and prevents flour lumps in the filling.

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Step 3: Combine Wet Ingredients

In another bowl, whisk together the melted butter, eggs, buttermilk, lemon juice, and vanilla extract until smooth and well blended. Make sure the butter is not too hot to avoid cooking the eggs.

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Step 4: Create the Custard Filling

Slowly add the wet mixture into the dry ingredients, whisking until fully combined. Avoid overmixing to prevent bubbles that can cause the top to crack while baking.

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Step 5: Assemble the Pie

Pour the custard filling into the chilled pie crust. If your crust is thin or shallow, leave a little room to prevent overflow.

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Step 6: Bake the Pie

Carefully place the pie dish onto the center rack of your preheated oven. Bake for 50–60 minutes, or until the top is golden brown and the center is set but slightly wobbly. The pie will continue to firm up as it cools.

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Step 7: Cool and Serve

Remove the pie from the oven and allow it to cool completely on a wire rack. For best results, chill for 2–3 hours before slicing. Serve plain or with a dollop of whipped cream. Optionally dust the top with powdered sugar or nutmeg.

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Notes

Classic Buttermilk Pie is a forgiving dessert that works beautifully even with minor tweaks. If you prefer a tangier flavor, you can increase the lemon juice slightly or add a bit of zest. Using cultured buttermilk enhances the richness, but any variety works well. This pie is traditionally simple—resist the urge to overload it with spices or toppings, as its beauty lies in the custard’s natural flavor.

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Watch Out for These Mistakes While Cooking

1. Using cold ingredients – Make sure your eggs and buttermilk are at room temperature to avoid curdling and to help everything blend smoothly.
2. Overmixing the filling – Whisk just until combined. Too much air can lead to a cracked surface.
3. Overbaking – The pie should still have a slight wobble in the center when it comes out. It will continue to set as it cools.
4. Pouring into a warm crust – Always chill your crust or at least ensure it’s cool before filling to prevent sogginess.
5. Not protecting crust edges – If the edges begin to brown too quickly, use foil or a pie shield to prevent burning.

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Storage Instructions

Store any leftover pie covered in the refrigerator for up to 4 days. The flavors deepen as it chills, making it even more delicious the next day. You can also freeze buttermilk pie: wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and serve chilled or at room temperature.

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Estimated Nutrition

Serving Size: 1 slice (1/8 of pie)

• Calories: ~340 kcal
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 220mg
• Total Carbohydrates: 41g
• Dietary Fiber: 0g
• Sugars: 29g
• Protein: 4g

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Frequently Asked Questions

What does buttermilk pie taste like?

Buttermilk pie has a rich, custard-like flavor with a subtle tang from the buttermilk and lemon. It’s sweet but not overly sugary, with a smooth, creamy texture.

Can I use milk instead of buttermilk?

Not quite. Buttermilk’s acidity is key to the pie’s flavor and texture. However, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk.

Should I refrigerate buttermilk pie?

Yes. Once cooled, the pie should be stored in the refrigerator to maintain freshness and texture.

Can I make buttermilk pie ahead of time?

Absolutely! This pie tastes even better the next day. Make it up to 24 hours in advance and store in the fridge.

What kind of crust works best?

A classic flaky pie crust—either homemade or high-quality store-bought—works best. Avoid graham cracker crusts, as they don’t hold the custard as well.

Why did my pie crack on top?

This usually happens from overbaking or overmixing. Remove the pie while the center still jiggles slightly to avoid this.

Can I add fruit or nuts to the filling?

It’s not traditional, but you can. A handful of toasted coconut or berries may complement the custard, but they will change the texture slightly.

How do I know when the pie is done?

The edges should be set and golden, while the center should still have a gentle wobble. A toothpick inserted should come out mostly clean but not dry.

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Conclusion

Classic Buttermilk Pie is the embodiment of rustic Southern baking—simple, dependable, and deeply satisfying. Its creamy texture, sweet-tart balance, and buttery crust make it a timeless favorite for good reason. Whether you’re baking it for a special gathering or just to satisfy a craving, this pie delivers comfort and charm in every slice.

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