Menu Enter a recipe name, ingredient, keyword...

Buttermilk Pie


Google Ads
Rate this recipe 0/5 (0 Votes)
Buttermilk Pie 0 Picture


  • Crust for single crust pie:
  • 1/2 Cup (1 stick) butter, melted
  • 13/4 Cups sugar
  • 3 TB. all-purpose flour
  • 3 eggs, beaten
  • 1 Cup buttermilk
  • 1/4-1/2 tsp. GROUND NUTMEG
  • 1/4 tsp. salt
  • 1 unbaked 9-inch deep-dish pie crust (see below for our favorite recipe)
  • 1/2 Cup butter (1 stick)
  • 1 Cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. sugar
  • 2-4 TB. milk



Step 1

Preheat oven to 350°. Prepare your crust and chill it if necessary before rolling it out. Beat or whisk the eggs in a medium bowl, then, in a large bowl, combine with melted (not hot!) butter, sugar, flour, eggs, buttermilk, VANILLA, NUTMEG and salt. Mix on low or by hand until smooth. Pour into the prepared pie crust. Bake at 350° for 50-60 minutes, until puffy, golden brown and/or a toothpick inserted in the center comes out clean. There will be a lot of bubbling going on in the center as it cooks; as it gets closer to being fully baked, that will mostly subside. Our pie was done with one bubbly spot left. Cool completely on a wire rack, then serve or refrigerate.

To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and rub by hand to combine. Switch to a spoon and add the milk in a thin stream, mixing until it just holds together. You may not need all the milk. Form into a disc, cover in plastic wrap and chill for half an hour. Sprinkle table and top of dough with flour, roll gently from the center to the edges until it is large enough, turning it over a few times so it doesn't stick. Lift gently into pan, shape edge as desired.

Prep. time: 30 minutes (includes crust making)
Baking time: 50-60 minutes
Serves: 8

Review this recipe