Classic Buttermilk Pie Southern (Printable)

Rich tangy custard blending sugar, buttermilk, and spices in a flaky crust, ideal for any occasion.

# What You Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1½ cups granulated sugar
03 - 3 tablespoons all-purpose flour
04 - ½ cup unsalted butter, melted and cooled
05 - 3 large eggs
06 - 1 cup buttermilk
07 - 1 tablespoon lemon juice
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon salt

# How-To Steps:

01 - Set the oven to 350°F and prepare for baking.
02 - Place the unbaked crust into a 9-inch pie dish, crimping the edges as preferred.
03 - Whisk together granulated sugar and all-purpose flour in a large bowl.
04 - Add melted butter to the dry ingredients and mix until thoroughly combined.
05 - Whisk in eggs one at a time until the mixture is smooth and homogenous.
06 - Stir in buttermilk, lemon juice, vanilla extract, nutmeg, and salt until fully integrated.
07 - Pour the filling mixture evenly into the prepared crust.
08 - Bake for 40 to 50 minutes, until the filling is set and the top develops a light golden color.
09 - Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for unexpected dinner guests or when you need comfort food fast.
  • The tangy buttermilk gives you that sophisticated flavor that tastes like you spent all day in the kitchen, when really you barely did.
  • One bowl, one pie dish, and suddenly you've got dessert that feels both homey and elegant at the same time.
02 -
  • Don't bake this pie in an oven that hasn't come all the way to temperature; a cool oven means a custard that stays too soft in the middle and won't set properly.
  • The filling will look almost liquid when you pour it in—this is exactly right, and it transforms into creamy custard as it bakes, so trust the process.
  • Overbaking by even ten minutes can make the center slightly watery as the custard breaks down, so set a timer and check at 40 minutes first.
03 -
  • Let your eggs and buttermilk sit out for thirty minutes before baking—they'll combine more smoothly and bake more evenly than cold ingredients straight from the fridge.
  • If your filling looks grainy or separated when you first whisk it, it usually smooths out completely as it bakes, so resist the urge to keep stirring and trust the oven.
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