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Southern Buttermilk Pie Recipe
Redondo

Southern Buttermilk Pie Recipe

A creamy, tangy, and comforting Southern Buttermilk Pie with a golden crust and custard-like filling. Easy to make, deeply nostalgic, and perfect for holidays or family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (9-inch) pastry crust
  • 1/2 cup butter, softened
  • 1 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl for blending ingredients
  • Electric mixer to beat butter, sugar, and eggs
  • Pie dish 9-inch, deep dish recommended
  • Baking sheet to prevent spills in the oven

Method
 

  1. Beat butter and sugar in a large mixing bowl until creamy.
  2. Add flour, salt, and eggs. Beat until smooth.
  3. Add buttermilk, lemon juice, and vanilla. Blend well (mixture may appear curdled).
  4. Pour filling into prepared crust and set pie pan on a baking sheet.
  5. Bake in preheated oven at 350°F for 50–55 minutes, until lightly browned and mostly set.
  6. Cool on a wire rack before serving. Refrigerate leftovers.

Notes

Use fresh lemon juice for the brightest flavor, but bottled works in a pinch. Cover crust edges with foil if they brown too quickly. For a firmer custard, chill before slicing. Leftovers store well in the fridge for 2–3 days or freeze for up to 2 months.