Buttermilk Pie

Buttermilk Pie, a classic Southern dessert, embodies the essence of comfort food with its smooth, custard-like filling encased in a flaky, buttery crust. This pie offers a sublime balance of tangy and sweet flavors, making it a beloved treat for both its simplicity and depth of taste. The recipe I’m about to share captures the traditional charm and rich heritage of Southern baking, ensuring that each slice transports you to a place of warmth and hospitality. Whether you’re a long-time fan or new to the delights of buttermilk pie, this recipe promises a culinary experience that’s both nostalgic and satisfying.


  • 1 1/4 cups all-purpose flour: Provides the structure for the crust.
  • 1/4 teaspoon salt: Enhances the flavor.
  • 1/2 cup unsalted butter, cold and cubed: Ensures a flaky texture.
  • 1/4 cup ice water (approximately): Binds the dough together.
  • 1 1/2 cups granulated sugar: Sweetens the pie.
  • 1 cup buttermilk: The key ingredient that offers a tangy flavor and creamy texture.
  • 1/2 cup unsalted butter, melted: Adds richness.
  • 3 large eggs: Bind the filling together and provide structure.
  • 3 tablespoons all-purpose flour: Thickens the filling.
  • 1 tablespoon lemon juice: Adds a subtle brightness.
  • 1 teaspoon vanilla extract: Enhances the overall flavor.
  • 1/4 teaspoon freshly grated nutmeg: Gives the pie a hint of warm spice.



  • Combine Dry Ingredients: In a large bowl, whisk together 1 1/4 cups flour and 1/4 teaspoon salt.
  • Cut in Butter: Use a pastry blender or your fingers to cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Add Ice Water: Gradually add ice water, stirring with a fork, until the dough comes together. Be careful not to overwork the dough.
  • Chill the Dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Roll and Fit: On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer to the pie plate, trim and crimp the edges.


  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Mix Sugar and Flour: In a large bowl, whisk together the granulated sugar and 3 tablespoons of flour.
  • Add Wet Ingredients: Stir in the buttermilk, melted butter, eggs, lemon juice, vanilla extract, and nutmeg until well combined.
  • Pour into Crust: Pour the filling into the prepared pie crust.


  • Bake: Place the pie in the oven and bake for 45-55 minutes, or until the pie is set around the edges but still slightly wobbly in the center.
  • Cool: Remove the pie from the oven and let it cool on a wire rack to room temperature. The pie will continue to set as it cools.


Serving: Buttermilk pie is traditionally served at room temperature or chilled. It’s often enjoyed as is, but you can also serve it with a dollop of whipped cream or a sprinkle of fresh nutmeg for added flavor.

Storage: Store any leftover pie in the refrigerator, covered, for up to 3 days.

This Buttermilk Pie recipe is a testament to the simplicity and elegance of Southern baking, offering a dessert that’s deeply flavorful and satisfyingly creamy. Its straightforward preparation belies the complex interplay of tangy buttermilk, sweet sugar, and aromatic vanilla and nutmeg, making it a favorite among those who appreciate the finer points of home-cooked desserts. Whether for a special occasion or a simple family meal, buttermilk pie stands as a shining example of culinary tradition, inviting everyone to share in its rich, comforting embrace.

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