There’s nothing quite like the buttery and tangy filling of this buttermilk pie. It’s rich, creamy, vanilla-y, and just a touch tart. It’s one of my favorite simple pies to make for the holidays since it goes so well with everything. I love how easy the custard filling is to make– no precooking necessary!
How to Store
Store leftover buttermilk pie tightly covered with aluminum foil for up to 5 days. Enjoy chilled. I do not recommend freezing this pie.
Serving Suggestions
I like to serve this tasty buttermilk pie simply with a dollop of whipped cream and some fresh berries. It’s pretty great with a scoop of my red velvet ice cream, too! The tanginess from the cream cheese goes so well with the buttermilk.
How to Make Buttermilk Pie Step by Step
Whisk the Flour: In a large bowl, whisk 1¼ cups of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of kosher salt together. Cut in the Fats: Add in ¼ cup of cubed unsalted butter and ¼ cup of cubed vegetable shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller. Add the Water: Add in 2 tablespoons of ice water and stir until combined. Add the remaining 2 tablespoons, one at a time, until the dough is crumbly, but begins to come together. Chill the Dough: 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. Roll Out the 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. Bake the Crust: Line the crust with parchment paper and fill it with pie weights. Bake for 10-12 minutes or until the edges of the pie begin to look dry. Remove from the oven and cool for 10 minutes. Remove the pie weights and continue to cool as you prepare the filling. Whisk the Butter and Sugar: Reduce the oven temperature to 350°F. In a large bowl, whisk the 1½ cups of granulated sugar and ½ cup of melted unsalted butter until combined. Add the Flour and Eggs: Add in 3 tablespoons of all-purpose flour, 3 large eggs, and 1 large egg yolk, and whisk until combined. Mix in the Buttermilk: Finally whisk in 1 cup of buttermilk, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and a pinch of nutmeg and salt. Bake the Pie: 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. Let the pie cool completely at room temperature before slicing and serving.
