Buttermilk Pie

This recipe is easy to make with simple pantry ingredients and requires no special equipment.

Buttermilk Pie

Servings: 8

Prep Time: 15 minutes

Bake Time: 50 to 60 minutes

Cooling Time: At least 1 hour

Total Time: About 2 hours

Ingredients

For the Filling:

• 1½ cups (300 grams) granulated sugar

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• ½ cup (113 grams) unsalted butter, melted and cooled slightly

• 3 large eggs

• 1 cup (240 ml) buttermilk

• 1 tablespoon lemon juice (or white vinegar)

• 1 teaspoon vanilla extract

• Optional: ¼ teaspoon ground nutmeg or cinnamon for topping

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).

• Place your unbaked pie crust in a 9-inch pie dish and crimp the edges. Chill the crust in the refrigerator while you make the filling.

Step 2: Mix Dry Ingredients

• In a medium mixing bowl, whisk together the sugar, flour, and salt until well combined and no lumps remain.

Step 3: Add Wet Ingredients

1. Add the melted butter to the dry ingredients and stir to combine.

2. Whisk in the eggs one at a time until the mixture is smooth.

3. Add the buttermilk, lemon juice, and vanilla extract. Mix until fully blended.

Step 4: Fill the Pie Crust

• Pour the filling mixture into the prepared, unbaked pie crust.

• If using, sprinkle a light dusting of nutmeg or cinnamon on top.

Step 5: Bake

• Place the pie on the center rack of the preheated oven.

• Bake for 50 to 60 minutes, or until the center is set and the top is lightly golden. The center may jiggle slightly but should not be liquid.

• If the crust browns too quickly, cover the edges with foil or a pie shield halfway through baking.

Step 6: Cool and Serve

1. Remove the pie from the oven and let it cool completely at room temperature for at least 1 hour.

2. For best texture, refrigerate for another hour before slicing.

3. Serve chilled or at room temperature.

Serving Suggestions

• Dust with powdered sugar

• Top with whipped cream or fresh berries

• Serve with coffee or tea for a classic Southern touch

Storage

• Store leftover pie covered in the refrigerator for up to 4 days.

• Pie can also be frozen (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before serving.