Old Fashioned Buttermilk Pie Crust Recipe

There is nothing more homey than a fresh-baked pie. For more old-fashioned pies, try Banana Cream Pie, Cherry Pie, and Sugar Cream Pie.

This Southern Buttermilk Pie recipe is so easy to make! Aside from the buttermilk, it calls for ingredients that you probably already have in your pantry.

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It has a flaky pie crust with a creamy custard filling that is both sweet and tangy. It’s one of the most deliciously classic southern desserts.

Buttermilk Pie Crust

They look very similar, but buttermilk pie typically has zest and vanilla in the filling, while chess pie typically does not include those and has cornmeal in the filling.

FILLING. Beat butter and sugar in a large mixing bowl till creamy. Add the flour, salt, and eggs and beat well. Add buttermilk, lemon juice, and vanilla; blend well.

CRUST. Pour filling into a 9″ pastry crust (or homemade pie crust). Place the pie pan on a cookie sheet. The filling puffs up quite a bit, so the pan will catch any drips. A deep dish pie pan will help prevent any overflow, so that’s what I like to use.

Easy Buttermilk Pie

BAKE. Bake at 350° for about 55 minutes or till all but the very center of the pie is set and the top is golden brown. We actually like ours browned a little more than this, so the second time I made it I moved my oven rack up. That’s a matter of personal preference though.

COOL. When it’s done to your liking, remove from oven and place on a cooling rack, for about 30 minutes, then cover and place the refrigerator. Chill for 2-3 hours, it will continue to set up as it cools.

SERVE. You can serve it cold at or at room temperature. I like it best served at room temperature or slightly warm.

Stockman's Steakhouse Old Fashioned Buttermilk Pie Recipe

Fresh lemon juice v bottled. I’ve made this pie with both fresh lemon juice and refrigerated lemon juice in a bottle. I love lemons, so I love the fresh lemon flavor from the lemons. But of course it is still tasty with bottled lemon juice.

Pastry Crust. We used an unbaked pie crust for this recipe. Of course, you can use your favorite pie crust recipe or try out this Homemade Pie Crust. If for some reason the edges of the pie crust are browning too quickly, you can lightly wrap a piece of aluminum foil around the circumference of the pie. Cover only the crust and not the filling.

Buttermilk is a key ingredient for this recipe and I suggest buying a carton of the real thing to really capture the tangy flavor that it produces. If you’re in a pinch you can make a Buttermilk Substitute.

Southern Buttermilk Pie

Topping. As with most pies, a dollop of whipped cream makes a delicious topping for this dessert. You can also add fresh berries, sprinkle on nutmeg or drizzle with caramel or chocolate sauce.

STORE any leftover pie covered tightly in the refrigerator. It’s best served the same day, but it will last for two or three days in the fridge if covered and stored properly. Reheat. If wanting a warm slice of pie, just reheat in the microwave at 30 second intervals. Or just enjoy cold.

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FREEZE in a freezer-safe Ziploc bag and place in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight and serve as is.

Buttermilk Pie {easy Old Fashioned Pie} +video

I like to play it safe and only let pie sit at room temperature for a couple hours. After that, I keep it in the refrigerator. See the “Storing Info” section above for more details.

If you notice the edges of your crust browning too much, you can cover the crust either with foil (only the circumference of the pie, not the center), or use a pie ring. This will keep it from burning while the filling finished cooking.

STORE any leftover pie covered tightly in the refrigerator. It’s best served the same day, but it will last for two or three days in the fridge if covered and stored properly.

Blueberry Buttermilk Pie

Calories: 284 kcal , Carbohydrates: 35 g , Protein: 4 g , Fat: 14 g , Saturated Fat: 8 g , Cholesterol: 112 mg , Sodium: 236 mg , Potassium: 69 mg , Sugar: 32 g , Vitamin A: 520 IU , Vitamin C: 0.7 mg , Calcium: 50 mg , Iron: 0.5 mg

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

Buttermilk

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!This traditionally southern buttermilk pie recipe is simple to make and pleases the whole family. A flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.

Southern Living Buttermilk Pie

Ever heard of Buttermilk Pie before? No? I tried a slice of this at an old country store, in a rural area we pass through on our way to go camping in the woods and knew I’d need to be making this at home immediately.

It’s creamy and vanilla-y, yet tangy and rich. Quite the delicious slice! Seems like it’s an old favorite of grandmas and great aunts… and now me. I shared this with friends, and heard immediately “oh, I haven’t had this in over 15 years” and “this takes me back”.

I begin with a pre-made pie crust, but you are welcome to make your own! I include a link to a recipe below. I love how fast I can mix this and get it in the oven, ready for dessert later in the day, or week. This pie will keep (if no one finds it) in the refrigerator for about 5 days.

Lemon Buttermilk Pie With Saffron Recipe

Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set.

If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.

Buttermilk

Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats.

Old Fashioned Buttermilk Coconut Pie

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you! Find me on Pinterest, Facebook & Instagram for more delicious recipes!

Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats. Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned. Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator. Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does). Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.

Old Fashioned Lemon Buttermilk Pie Recipe

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

This was originally posted in April of 2016, and has been updated to improve reader experience, including a video and updated photos. (The ones of my son, H, enjoying this pie remain, because I love it, and him)

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More

Old Fashioned Buttermilk Pie Recipe, Whats Cooking America

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