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Classic Old-Fashioned Southern Buttermilk Pie

A close-up shot of a slice of creamy buttermilk pie resting on a light plate.
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You need this recipe for a truly classic, old-fashioned Southern Buttermilk Pie. We fixed the common pitfalls to give you a perfectly creamy, tangy custard filling and a flaky crust every time. This is comfort food baking at its best.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (use your favorite flaky crust recipe)
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg, freshly grated (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate. Set aside.
  2. In a medium bowl, whisk together the sugar, flour, and salt until fully combined. This step prevents lumps in your filling.
  3. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, whisking constantly until the mixture is completely smooth. Do not overmix.
  5. Pour the buttermilk filling into the prepared, unbaked pie crust.
  6. Carefully place the pie on a baking sheet to catch any potential drips. Bake for 45 to 55 minutes.
  7. The pie is done when the edges are set and slightly puffed, and the center has only a slight jiggle when gently nudged. The top should be golden brown.
  8. Remove the pie from the oven. If desired, lightly sprinkle the top with freshly grated nutmeg immediately after removing it.
  9. Let the pie cool completely on a wire rack for at least 3 hours before slicing. The custard needs time to fully set.
  10. Serve at room temperature or slightly warm with a dollop of homemade whipped cream.

Notes

  • For a truly flaky crust, make sure your butter is very cold when preparing the dough.
  • If your pie starts browning too quickly, loosely tent the edges with aluminum foil halfway through baking.
  • This pie tastes best the day it is made, but leftovers store well covered in the refrigerator for up to three days.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://savorandpin.com/buttermilk-pie-classic-old-fashioned-southern-recipe/