Monday, May 16, 2011

Buttermilk Pie

You need to make this pie.  You will fall in love, no matter how skeptical you are of the name!

We recently went to a BBQ with some friends and had the most amazing spread of food.  There were about 15 people there and enough food for 40!  We had wonderful fresh chicken, homemade sausage, this dip with veggies and chips, coleslaw, beans, cheesy corn and more.  But afterward, my favorite course…dessert!  I had seen these pies sitting on the counter and I had been drooling over them since I walked in the door.

Our hosts, Jess and Dan told a wonderful story about how they came across this recipe in Texas.  I’ll try any kind of pie but I have to admit, “buttermilk” pie was a little strange-sounding.  Let me tell you though, it knocked my socks off.  It is beautifully golden brown, not too sweet and wonderfully buttery.

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Buttermilk Pie Recipe


Pie Filling:
4 Tbs. Flour
1 3/4 cups sugar
1/3 cup butter, melted
1/2 tsp salt
3 eggs, beaten
1 cup buttermilk
1 tsp vanilla
Optional: 3/4 cups chopped pecans

1 pie shell, unbaked (recipe below)

Pie Crust Recipe
3 cups flour
1 egg
1 Tb vinegar
1/3 cup water
1 1/4 cup butter flavored shortening
dash salt


Pie Filling:
Combine flour, sugar and salt in mixing bowl.
Add melted butter and beaten eggs and stir with a whisk until well-blended.
Stir in buttermilk and vanilla, mix well.
Pour into pie shell, bake for 55-60 minutes at 350 until filling is set and top is golden brown.

Pie Crust:
Cut shortening into flour and salt. Mix together with egg, vinegar and water.
Gently work flour into mixture until the dough forms into a soft ball.
On a clean, floured surface and roll out to fit pie shell. This recipe makes two shells and the second half of the dough can be sealed into a plastic container and kept in the refrigerator for up to 5 days.


11 Responses to “Buttermilk Pie”

  1. #
    Katrina {In Katrina's Kitchen} — May 16, 2011 @ 8:25 pm

    I have never heard of such a thing but it sounds so good! It looks so moist! Mmm!

  2. #
    Lizzy — May 16, 2011 @ 8:26 pm

    I think this pie is common in Indiana, too, but I've never eaten a slice! Yours looks fantastic…perfectly browned…I bet it tastes wonderful. Another to put on my list to try 🙂

  3. #
    paddle attachment — May 17, 2011 @ 11:34 pm

    This sounds new and interesting! Your description sold me. I can't wait to try it!

  4. #
    baking.serendipity — May 18, 2011 @ 10:01 pm

    I have never heard of this pie before. Your rave review makes me want to bring it to a Memorial Day cookout 🙂

  5. #
    Culinarication — May 29, 2011 @ 1:36 pm

    I just saw another recipe for this type of pie (it was the first I had ever heard of it) and I know I have to make it, and soon! Yours looks great.

  6. #
    Three-Cookies — June 5, 2011 @ 3:24 am

    Never heard of this pie before but sounds great. Like a buttermilk custard pie. One small typo – ett instead of egg

  7. #
    Anna — March 14, 2012 @ 1:51 pm

    Mmm, had to check this out from your Pi Day post…it sounds amazing! Just one question…is that second 1/3 cup sugar, melted, supposed to be butter by any chance? 🙂 Otherwise, how do you melt your sugar?

    • Cassie replied: — March 14th, 2012 @ 2:06 pm

      Haha! Yes, that should be butter. Correcting now!

  8. #
    Erin @ Texanerin Baking — March 14, 2012 @ 3:22 pm

    Wait, what? I thought buttermilk pie was one of the most common pies! You have apple, pumpkin, banana cream pie, key lime pie and then buttermilk. I guess not since all the commenters said that they had never heard of it. How weird.

    I looked it up and Wikipedia says that it’s well known in Texas so that explains why I thought it was so common. That makes me wonder what other foods people aren’t familiar with outside of Texas. Or what I’m missing not being from Ohio or Nevada or somewhere else.


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