Classic Buttermilk Pie Recipe
A traditional Southern dessert, this Classic Buttermilk Pie Recipe features a creamy custard filling with a delicate balance of sweetness, tang, and a hint of nutmeg, all baked in a flaky pie crust.
1 Servings
Ingredients
- 1 9- inch pie crust store-bought or homemade
- ½ cup 1 stick unsalted butter , softened
- 1½ cups granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs at room temperature
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of freshly grated nutmeg
Instructions
Preheat the oven
- Set the oven to 350°F (175°C) to ensure it is fully heated before baking.
Prepare the filling base
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture is light and smooth.
Incorporate the eggs
- Add the eggs one at a time, mixing thoroughly after each addition, until fully combined and the mixture appears glossy.
Add the dry ingredients
- Sift in the flour and salt, and blend until evenly incorporated into the batter.
Incorporate the liquids and flavorings
- Pour in the buttermilk, lemon juice, vanilla extract, and a pinch of nutmeg. Beat until the filling is smooth and homogenous.
Assemble the pie
- Transfer the prepared filling into the pie crust, spreading it evenly. Place the pie on the center rack of the oven.
Bake
- Bake for 45–55 minutes, or until a tester inserted into the center comes out clean and the filling is set with a slight jiggle.
Cool before serving
- Remove the pie from the oven and allow it to cool completely at room temperature to allow the custard to set. Slice and serve once cooled.
Notes
To prepare this Classic Buttermilk Pie Recipe as gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free baking flour and use a gluten-free pie crust. Verify that all additional ingredients, particularly the vanilla extract and nutmeg, are certified gluten-free to avoid cross-contamination.