Buttermilk Pie Southern Classic (Printable Version)

Rich tangy custard meets flaky crust in a classic Southern dessert, ideal for any sweet occasion.

# What You'll 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 Prepare:

01 - Preheat the oven to 350°F (175°C).
02 - Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk together granulated sugar and all-purpose flour.
04 - Add melted and cooled unsalted butter to the dry mixture and stir until evenly combined.
05 - Whisk in eggs one at a time until the filling is smooth and homogeneous.
06 - Stir in buttermilk, lemon juice, vanilla extract, ground nutmeg, and salt until fully incorporated.
07 - Pour the prepared filling into the crust-lined pie dish.
08 - Bake for 40 to 50 minutes or until the filling is set in the center and the top has a light golden color.
09 - Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

# Expert Suggestions:

01 -
  • It's deceptively simple—no fancy techniques, just honest ingredients that come together in minutes.
  • The custard develops its own golden crust while staying creamy underneath, like two textures conspiring to surprise you.
  • Buttermilk gives it a subtle tang that keeps it from feeling heavy, so you can eat a second slice without guilt.
  • It tastes even better the next day, making it perfect for planning ahead.
02 -
  • The filling will look too thin when you pour it in—this is normal and actually the whole point; it sets up beautifully in the oven and creates that tender custard texture.
  • Overbaking is the enemy here; a little jiggle in the center is your friend, because it keeps setting after you pull it out.
03 -
  • Don't let the crust brown too early; if the edges are darkening after 30 minutes, loosely tent it with foil to let the filling catch up.
  • A pie crust shield or even a strip of foil around the rim saves your edges from burning and keeps them pale and crispy.
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