Buttermilk Pie

Buttermilk Pie, a classic Southern dessert, embodies the essence of comfort food with its smooth, custard-like filling encased in a flaky, buttery crust. This pie offers a sublime balance of tangy and sweet flavors, making it a beloved treat for both its simplicity and depth of taste. The recipe I’m about to share captures the traditional charm and rich heritage of Southern baking, ensuring that each slice transports you to a place of warmth and hospitality. Whether you’re a long-time fan or new to the delights of buttermilk pie, this recipe promises a culinary experience that’s both nostalgic and satisfying.


For the Pie Crust:

  • 1 1/4 cups all-purpose flour: Provides the structure for the crust.
  • 1/4 teaspoon salt: Enhances the flavor.
  • 1/2 cup unsalted butter, cold and cubed: Ensures a flaky texture.
  • 1/4 cup ice water (approximately): Binds the dough together.

For the Filling:

  • 1 1/2 cups granulated sugar: Sweetens the pie.
  • 1 cup buttermilk: The key ingredient that offers a tangy flavor and creamy texture.
  • 1/2 cup unsalted butter, melted: Adds richness.
  • 3 large eggs: Bind the filling together and provide structure.
  • 3 tablespoons all-purpose flour: Thickens the filling.
  • 1 tablespoon lemon juice: Adds a subtle brightness.
  • 1 teaspoon vanilla extract: Enhances the overall flavor.
  • 1/4 teaspoon freshly grated nutmeg: Gives the pie a hint of warm spice.


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