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Classic Buttermilk Pie

Homemade buttermilk pie

Photo Credit
Kevin.McCollum/Shutterstock
The Editors
Yield
8 servings
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
User Submitted
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This Classic Buttermilk Pie recipe comes from my 93-year-old aunt who lived in the South during the Depression. She said this was a popular “desperation” pie which was made out of whatever ingredients folks had hand. It’s a light and lovely custard-style pie. The sweetness is cut by the tang of buttermilk which gives the pie filling a creamy texture that’s heaven-sent. 

Editors’ note: If you’d like to add a classic lemon flavor, include the optional ingredients below.

Serve with fresh berries, mint, and/or whipped cream!

Ingredients
1-1/2 cups sugar
4 tablespoons all-purpose flour
1/2 cup butter
4 eggs
1 cup buttermilk
Optional: 1 tablespoon loosely packed lemon zest
Optional: 3 tablespoons fresh lemon juice
1-1/2 teaspoon vanilla extract
1 9-inch unbaked deep dish pie shell
Instructions

Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. 

In a large bowl cream together sugar, butter, flour.

Whisk eggs, adding one at a time, mixing well as you go.

Add buttermilk, vanilla extract, and optional lemon ingredients.

Pour into unbaked pie shell and bake for 45 minutes or until knife inserted in center comes out clean.

If pie crust is getting too brown, cover edges with aluminum shield.

Cool for one hour and serve.

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The Old Farmer’s Almanac Editors

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