Buttermilk Pie & Buttermilk Pie Crust

Today we are making Buttermilk Pie in a Buttermilk Pie Crust!

The inspiration of this dish is my husband's family. He grew up with this pie and I started making it for him absolutely loved it myself. We always have this pie at our Thanksgiving meal, but I also love this pie cold during the Summer months!

Buttermilk pie originated in the United Kingdom and has become a Southern staple. It is a custard based pie that can be served chilled or warm/room temp.  
My favorite thing about this pie is the pattern of caramelization on the top of the pie that makes for a unique pattern on each pie. 

It was exciting to use our own homemade butter and buttermilk in the both the crust and custard of the pie. The buttermilk in the crust made for a deeper flavor than regular milk or water, and it paired perfectly with the buttermilk custard. 

This recipe yields one 9 inch pie crust and one 9 inch buttermilk pie.

Buttermilk Pie Crust Ingredients
  • 4 oz cold, unsalted butter, cut into slices
  • 1.25 cups (150 grams) all purpose flour
  • 2 teaspoons sugar
  • 0.25 teaspoon salt
  • 2 - 3 oz buttermilk


  1. Mix the dry ingredients together
  2. Rub the cold butter and dry ingredients together until the mixture resembles coarse sand

  3. Slowly add a little buttermilk at a time till the dough just holds together
  4. Press the dough together, cover with plastic wrap or put in a zip top bag. Chill for at least 1 hour, up to 24 hours
  5. Once chilled and ready to use, roll the dough out. Scraps can be kneaded together and reused.


The dough can be made in a food processor as well. Pulse the dry ingredients together, then slowly add buttermilk until the dough just comes together.

Buttermilk Pie Ingredients
  • 3 eggs
  • ½ cup softened butter
  • 1 cup white sugar
  • 3 Tablespoons all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon almond extract
  • 1 Tablespoon lemon juice
  • ⅛ teaspoon pumpkin pie spice
  • 1 9 inch unbaked pie crust


  1. Preheat oven to 350° F.
  2. In a bowl, beat the eggs. Add the butter, sugar, and flour to the beaten eggs and mix until well incorporated

  3. Mix in buttermilk, almond extract, lemon juice, and pumpkin pie spice. Pour into the unbaked pie crust

  4. Bake 40 - 60 minutes, until the center is firm


Vanilla extract can be used in place of almond extract. In place of pumpkin pie spice, grated nutmeg could be used.