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overhead view of a partially sliced buttermilk pie.
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Buttermilk Pie Recipe

This buttermilk pie is a truly classic dessert. Rich, tangy, and creamy custard filling on a buttery, flaky pie crust.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Chill Time1 hour
Total Time2 hours 30 minutes
Course: Dessert, pie
Cuisine: American
Difficulty: Easy
Servings: 8 slices
Author: Laurel Perry

Equipment

  • Kitchen Scale (optional)
  • Pie Pan

Ingredients

For the Crust

  • 1¼ cups all-purpose flour 150 grams
  • 1 teaspoon granulated sugar 4 grams
  • ½ teaspoon kosher salt
  • ¼ cup unsalted butter 57 grams, COLD and cut into small cubes (½ stick)
  • ¼ cup vegetable shortening 46 grams, COLD and cut into cubes (¼ stick – can be larger than the butter)
  • ¼ cup ice water 57 grams

For the Filling

  • 1½ cups granulated sugar 300 grams
  • ½ cup unsalted butter 113 grams, melted (1 stick)
  • 3 tablespoons all-purpose flour 23 grams
  • 3 large eggs 150 grams, room temperature
  • 1 large egg yolk 14 grams, room temperature
  • 1 cup buttermilk 227 grams, room temperature
  • 1 teaspoon lemon zest 2 grams
  • 1 tablespoon lemon juice 14 grams (from ½ lemon)
  • 1 teaspoon pure vanilla extract 4 grams
  • Pinch ground nutmeg
  • Pinch kosher salt

Instructions

  • In a large bowl, whisk the flour, sugar, and salt together.
    1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
    flour in a glass bowl.
  • Add in the butter and shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.
    ¼ cup unsalted butter, ¼ cup vegetable shortening
    cutting butter into flour in a glass bowl.
  • Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.
    ¼ cup ice water
    water, butter, and shortening cut into flour in a glass bowl.
  • Use your hands to gently knead the dough a few times until it comes together.
  • Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for at least 1 hour.
    a wrapped disc of pie dough.
  • Preheat the oven to 375°F.
  • On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust.
  • Poke holes all over the bottom and sides of the crust.
    pricked fluted pie dough in a pie pan.
  • Line the crust with parchment paper and fill with pie weights. Bake for 10-12 minutes or until the edges of the pie begin to look dry.
    fluted pie dough lined with parchment and filled with pie weights.
  • Remove from the oven and cool for 10 minutes. Remove the pie weights and continue to cool as you prepare the filling.
  • Reduce the oven temperature to 350°F.
  • In a large bowl, whisk the sugar and melted butter until combined.
    1½ cups granulated sugar, ½ cup unsalted butter
    whisking butter and sugar in a glass bowl.
  • Add in the flour, eggs and yolk, and whisk until combined.
    3 tablespoons all-purpose flour, 3 large eggs, 1 large egg yolk
    whisked eggs in a glass bowl.
  • Finally whisk in the buttermilk, lemon zest, lemon juice, vanilla extract, nutmeg and salt.
    1 cup buttermilk, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, Pinch ground nutmeg, Pinch kosher salt
    buttermilk pie filling in a glass bowl with a whisk.
  • Pour the filling into the crust and bake for 45-50 minutes or until the middle is set. If the pie is browning too quickly, cover it with foil and continue cooking.
    baked buttermilk pie in a pie pan.
  • Let the pie cool completely at room temperature before slicing and serving.

Video

Notes

Storage: Store buttermilk pie tightly covered with aluminum foil in the refrigerator for up to 5 days.

Nutrition

Serving: 1slice | Calories: 492kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 213mg | Potassium: 102mg | Fiber: 1g | Sugar: 40g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg