Classic Buttermilk Pie Recipe

A buttermilk pie in the pan with a server cutting a piece.

Classic Buttermilk Pie Recipe

This classic old-fashioned Buttermilk Pie has a flaky all-butter crust and a custard filling for a comforting, nostalgic dessert perfect for Thanksgiving.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1 5

Chill 30

Total Time 2

Servings servings

Calories 354kcal

Author Kate @ I Heart Eating

Equipment

9 inch deep pie pan

Ingredients

Crust

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup cold unsalted butter in small cubes
3 tablespoons ice water

Filling

½ cup unsalted butter room temperature
1 ¼ cups granulated sugar
2 tablespoons all purpose flour
1 tablespoon cornstarch
¼ teaspoon kosher salt
3 large eggs at room temperature
1 cup buttermilk at room temperature
1 tablespoon lemon juice
1 teaspoon vanilla extract
⅛ teaspoon ground nutmeg

US Customary - Metric

Instructions

To make the crust, add the flour and salt to a large bowl.
1 ¼ cups all-purpose flour, ¼ teaspoon salt
Whisk together until well-combined.
Add the butter pieces and cut-in to form clumps that are about 1-inch in size.
½ cup cold unsalted butter
Make a well in the center of the dough.
Add ice water, and mix it until just barely combined.
3 tablespoons ice water
Add additional ice water as needed. The dough should be on the dry side, so don’t add too much water.
Form dough into an even disk.
Wrap disk tightly in plastic wrap. Chill for at least 30 minutes before using.
When ready to use, preheat oven to 350 degrees F. Spray a deep 9-inch pie pan with nonstick spray.
Roll the chilled pie dough out to fit in the pie pan. Poke holes in the top of the crust with a fork to let the steam escape.
Bake crust for 15 minutes, then remove and let cool while you prepare the filling.
Using your stand mixer, fitted with the paddle attachment, beat together butter and sugar until light and fluffy.
½ cup unsalted butter, 1 ¼ cups granulated sugar
Add flour, cornstarch, salt, and eggs. Beat until smooth.
2 tablespoons all purpose flour, 1 tablespoon cornstarch, ¼ teaspoon kosher salt, 3 large eggs
Add buttermilk, lemon juice, vanilla, and nutmeg. Beat again until well combined.
1 cup buttermilk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ⅛ teaspoon ground nutmeg
Pour the buttermilk mixture on top of the crust in the prepared pie pan.
Bake for about 50-55 minutes, or until lightly golden and mostly set.
Cool to room temperature before slicing and serving.

Notes

Butter: If you would like to use salted butter, decrease the salt in the crust and in the filling to a small pinch.
Ice water: It's important to use ice water, not just cool water, for the flakiest crust.
Buttermilk: If you can't find buttermilk, you can make a homemade buttermilk substitute. I recommend using whole milk to make it.
Lemon juice: I recommend using fresh lemon juice as bottled can have an off taste to it.
Nutmeg: Feel free to increase the amount of nutmeg to your liking.
Nutrition values are estimates.

Nutrition