Classic Buttermilk Pie

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When I think of comfort baking, Classic Buttermilk Pie instantly comes to mind. It’s the kind of dessert that feels like a warm hug from your grandmother—simple, sweet, and soul-satisfying. The creamy custard filling, gently tangy from the buttermilk, nestled inside a flaky, golden crust is a Southern classic that deserves a spot on every dessert table.

I’ve made this pie more times than I can count, and each time I’m reminded of just how foolproof and crowd-pleasing it is. Whether you’re making it for the holidays, a Sunday supper, or just because, Classic Buttermilk Pie is the definition of nostalgic goodness. It’s elegant without being fussy, and best of all—it comes together with pantry staples.

Why You’ll Love This Classic Buttermilk Pie

This pie is as timeless as it gets. It’s rich but not overly sweet, smooth but with a custardy bite, and pairs perfectly with a cup of coffee or a scoop of ice cream. You’ll love how easy it is to whip up, how beautifully it bakes, and how well it holds up for leftovers (if there are any!). It’s also incredibly forgiving, making it ideal for both beginners and seasoned bakers alike.

What Kind of Pie Crust Should I Use?

You can go two ways here: homemade or store-bought. A homemade butter crust gives this pie an unbeatable flakiness and depth of flavor, but if you’re short on time, a quality store-bought crust will work just fine. Just make sure to pre-bake it slightly (blind bake) to keep the bottom from getting soggy once the custard is poured in.

Options for Substitutions

No buttermilk on hand? No problem! You can make a quick substitute by combining 1 tablespoon of lemon juice or vinegar with enough whole milk to make one cup—let it sit for 5–10 minutes, and you’re good to go. Want a slightly lighter version? Swap out some of the butter for Greek yogurt. Gluten-free crusts work here too, just make sure they’re sturdy enough to hold the creamy filling without falling apart.

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Ingredients for this Classic Buttermilk Pie

Buttermilk – The star of the show, giving the filling a tangy richness that balances the sugar.

Unsalted Butter – Adds depth and richness to the custard while keeping it creamy and smooth.

Granulated Sugar – Sweetens the pie and caramelizes slightly on top during baking for a beautiful golden finish.

Large Eggs – Provide structure and help set the custard while keeping it silky.

All-Purpose Flour – Just a small amount helps thicken the filling without making it dense.

Vanilla Extract – Adds warmth and depth to the flavor, complementing the tanginess of the buttermilk.

Salt – Balances the sweetness and enhances the overall flavor profile.

Unbaked Pie Shell – Use a deep-dish 9-inch pie crust. Homemade or store-bought both work well.

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Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your pie begins cooking evenly from the moment it hits the rack.

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Step 2: Prepare the Pie Crust

If using a homemade crust, roll it out and press it into a 9-inch deep-dish pie plate. Flute the edges for a decorative finish. Blind bake the crust for about 8–10 minutes if you prefer a crisper base.

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Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract. Beat until the mixture is smooth and fully combined.

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Step 4: Add Dry Ingredients

Sift in the flour, sugar, and salt. Whisk again until everything is smooth and lump-free. The batter should be slightly thick and glossy.

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Step 5: Fill the Pie Shell

Carefully pour the custard filling into your prepared pie shell. Gently tap the pie dish on the counter to release any air bubbles.

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Step 6: Bake the Pie

Place the pie in the center of the oven and bake for 45–55 minutes. The top should be golden brown and the center should jiggle just slightly when moved.

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Step 7: Cool Before Serving

Remove from the oven and let the pie cool completely on a wire rack. This allows the custard to set properly. Chill in the fridge for at least 1 hour before slicing.

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How Long to Prepare the Classic Buttermilk Pie

Prep Time: You’ll need about 15 minutes to prepare everything. This includes measuring ingredients, making or prepping the pie crust, and whisking together the filling. If you’re using a homemade pie crust, add another 10–15 minutes to roll and fit it into the dish.

Bake Time: The pie bakes for 45 to 55 minutes in a 350°F oven. The top should turn a beautiful golden brown and puff slightly in the center. Once out of the oven, it needs to cool for at least 1 hour to allow the custard to fully set.

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Tips for Perfect Classic Buttermilk Pie

• Use room temperature ingredients for a smooth custard that blends effortlessly.
• Don’t overbake. The center should jiggle slightly when shaken. It will continue to set as it cools.
• Shield the crust with foil if it begins to brown too quickly.
• Let it cool fully before refrigerating. This prevents condensation from forming on top.
• Chill before slicing. For the cleanest slices, refrigerate at least an hour before serving.

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Watch Out for These Mistakes While Cooking

• Skipping the blind bake if using a homemade crust can result in a soggy bottom.
• Overmixing the filling introduces too much air, which can cause cracks during baking.
• Not monitoring oven hot spots—rotate the pie halfway through baking to ensure even browning.
• Cutting too soon leads to a runny pie. Let it fully set before slicing.
• Substituting low-fat ingredients can affect texture and flavor. Stick to full-fat for best results.

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What to Serve With Classic Buttermilk Pie?

1. Fresh Berries

Sweet or tart berries like raspberries, strawberries, or blueberries complement the creamy richness.

2. Whipped Cream

A dollop of lightly sweetened whipped cream adds a fluffy, airy contrast.

3. Vanilla Ice Cream

For extra indulgence, a scoop of vanilla ice cream melting over a slice of chilled pie is hard to beat.

4. Coffee or Tea

A strong cup of coffee or black tea balances the sweetness and rounds out the dessert perfectly.

5. Lemon Curd Drizzle

If you want to add a touch of brightness, a spoonful of lemon curd drizzled over each slice is a delightful twist.

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Storage Instructions

Room Temperature: The pie can sit out for a few hours on the day it’s made. Be sure to cover it lightly with foil or a cake dome to keep it fresh.

Refrigerator: Store leftovers covered in the fridge for up to 4 days. The flavor deepens over time, and the texture remains deliciously firm.

Freezer: You can freeze Classic Buttermilk Pie for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

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Estimated Nutrition

Per Slice (1/8 of pie):

• Calories: 340
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 39g
• Sugar: 28g
• Protein: 5g
• Fiber: 0.5g
• Sodium: 180mg
• Cholesterol: 110mg

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Frequently Asked Questions

How do I know when the pie is done baking?

The edges should be set, the top golden, and the center should have a slight wobble. It will firm up as it cools.

Can I make Classic Buttermilk Pie ahead of time?

Yes, this pie is perfect for making ahead. In fact, it tastes even better the next day after the flavors meld.

Does it need to be refrigerated?

Yes, once cooled, store the pie in the fridge to maintain freshness and food safety.

Can I use a different kind of milk?

You can make a buttermilk substitute using whole milk and lemon juice, but don’t skip the acidity—it’s essential for flavor and texture.

What if my pie cracks on top?

That’s okay! Slight cracks are common with custard pies and won’t affect the taste. A dusting of powdered sugar or whipped cream can cover them nicely.

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Conclusion

Classic Buttermilk Pie is the kind of dessert that never goes out of style. Its creamy, custardy filling with a hint of tang and sweet golden crust is the perfect combination of simplicity and elegance. Whether you’re hosting a dinner party, celebrating a holiday, or just baking something special for yourself, this pie always hits the spot. Once you try it, it’s bound to become a repeat favorite in your baking rotation.

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