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This buttermilk pie is a creamy and slightly tangy Southern classic that always impresses with its simple ingredients and rich flavor. It comes together quickly and delivers that comforting custardy filling nestled inside a flaky deep dish crust. Every time I serve it, friends ask for the recipe because it tastes so much like a homemade tradition that just melts in your mouth.
This pie was a surprise hit the first time I made it for a laidback weekend dessert and now it is a goto for special occasions. The combination of lemon and buttermilk brightens the custard without overpowering it, making it feel both classic and fresh.
Ingredients
- 1 1/3 cups granulated sugar: which provides the perfect sweetness. You could try a onetooone sugar substitute if you prefer
- 2 1/2 tablespoons allpurpose flour: that helps thicken the custard filling for the right consistency
- 3/4 cup buttermilk: use real buttermilk if you can, not the homemade kind with vinegar or lemon added to milk. Room temperature buttermilk blends better
- 1/2 cup salted butter, melted: real butter adds richness and helps the filling set. Avoid margarine or spreads
- 3 large eggs: bring to room temperature so they incorporate nicely and give the pie structure
- 1 tablespoon fresh squeezed lemon juice: fresh lemon juice brightens the filling and lifts flavors better than bottled
- 2 teaspoons vanilla extract: for warmth and depth in the custard
- 1 9inch deep dish pie crust: homemade or store bought but deep dish is important to hold the filling well
Instructions
- Sift Sugar and Flour Together:
- In a large mixing bowl, stir together the granulated sugar and allpurpose flour until well combined. This step ensures even distribution of the flour so the filling thickens uniformly.
- Combine Wet Ingredients:
- Add the buttermilk, melted butter, eggs, fresh lemon juice, and vanilla extract to the sugar and flour mixture. Whisk everything together vigorously until the batter is perfectly smooth and no lumps remain.
- Prepare for Baking:
- Place your deep dish pie crust inside a 9inch pie pan. Set the pie pan on a rimmed baking sheet to catch any drips or spills while baking.
- Pour and Bake:
- Pour the filling mixture gently into the prepared pie crust on the sheet pan. Bake in a preheated 350 degrees Fahrenheit oven for 55 to 70 minutes. The pie will puff up and have a golden brown top but will still be slightly jiggly when you tap it. Watch carefully and cover with foil if the top starts to brown too quickly.
- Cool Completely:
- After baking, remove the pie and allow it to cool at room temperature for at least three hours. This resting time lets the custard firm up perfectly. You can serve it at room temperature or chill it in the refrigerator if you prefer it cold.
One of my favorite things about this pie is the tangy buttermilk flavor that sets it apart from similar southern pies. It reminds me of cozy family meals when my grandmother would bring out her special recipes, and every bite felt like a little nostalgic hug. The smooth custard and flaky crust just make it so comforting.
Storage Tips
Store leftover pie tightly covered with plastic wrap or in an airtight container in the refrigerator. It keeps well for 4 to 5 days but do not leave it out at room temperature for long periods. For longer storage, wrap the pie securely in plastic wrap and place it in a freezersafe container before freezing.
Ingredient Substitutions
If you do not have buttermilk, a good substitute is plain yogurt thinned with a little milk to the consistency of buttermilk. Avoid using heavy cream or nondairy milks as they will change the texture. For the crust, a good quality storebought deep dish crust works just fine, but a homemade flaky pie crust adds an unbeatable touch.
Serving Suggestions
This pie shines served cold or at room temperature. Try topping it with a dollop of freshly whipped cream or a light dusting of powdered sugar before serving. Fresh sliced berries like strawberries or blueberries on the side add a lovely bright contrast.
This buttermilk pie is a simple, soulful dessert that delivers classic Southern flavor. Serve it chilled or at room temperature for best texture.
Common Recipe Questions
- → What flavor does the buttermilk add?
Buttermilk provides a mild tanginess and creaminess that balances the sweetness of the filling, creating a smooth custard texture.
- → How can I tell when it’s done baking?
The pie will puff up and have a golden-brown top but should remain slightly jiggly in the center when you take it out of the oven.
- → Can I add spices to the filling?
Yes, adding nutmeg or cinnamon can enhance the flavor. Flaked coconut is another popular addition for a unique twist.
- → How should leftovers be stored?
Cover the pie and refrigerate it, where it will keep fresh for up to 5 days.
- → Is freezing an option?
Yes, wrap the pie tightly and freeze in a suitable container for up to 3 months. Thaw in the fridge before serving.
- → What is the best way to serve this pie?
It’s delicious served cold or at room temperature, either plain or with a dollop of whipped cream and a sprinkle of powdered sugar.