Buttermilk Pie

Total Time Prep: 15 min. Bake: 45 min. + cooling
Yield 10 servings
Test Kitchen Approved
Our buttermilk pie consists of a cinnamon-lemon custard layer nestled inside a tender, flaky pie crust. It's so delicious, you'll find it hard to believe it's made with just a few staple ingredients!

Ingredients

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold 2% milk
  • 1 large egg, lightly beaten
  • FILLING:
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup lemon juice
  • Optional: Whipped cream and fresh berries

Directions

  1. Preheat oven to 350°. In a large bowl, mix flour and salt. Cut in shortening until crumbly. Gradually stir in milk and egg. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  2. For filling, in a large bowl, cream butter and sugar; beat in flour. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk, vanilla, cinnamon and lemon juice; mix well. Pour into crust.
  3. Bake until center is set, 45-50 minutes. Cool completely on a wire rack. Serve or refrigerate within 2 hours. If desired, top servings with whipped cream and fresh berries.

Nutrition Facts

1 piece: 448 calories, 21g fat (9g saturated fat), 100mg cholesterol, 388mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 6g protein.

My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same, and now our children make it too! —Kate Mathews, Shreveport, Louisiana
Recipe Creator

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