Name: Southern Buttermilk Pie – Classic Creamy Custard Pie with Old-Fashioned Flavor
Ingredients: 1 cup buttermilk; 1 ½ cups granulated sugar; 3 large eggs; ½ cup unsalted butter, melted and slightly cooled; 3 tablespoons all-purpose flour; 1 tablespoon lemon juice (optional but recommended); 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 unbaked 9-inch pie crust (store-bought or homemade)

Ingredients

Scale

For the Pie Filling:

1 cup buttermilk
1 ½ cups granulated sugar
3 large eggs
½ cup unsalted butter, melted and slightly cooled
3 tablespoons all-purpose flour
1 tablespoon lemon juice (optional but recommended)
1 teaspoon vanilla extract
¼ teaspoon salt

For the Crust:

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

Instructions

Step 1: Prepare the Pie Crust

Place the pie crust into a 9-inch pie dish. Crimp or flute the edges as desired. Set the crust in the refrigerator while you mix the filling—this helps it bake crisp and prevents sogginess.

Step 2: Mix the Eggs and Sugar

In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is smooth and pale. This helps create the creamy custard texture.

Step 3: Add the Flour and Salt

Sprinkle the flour and salt over the egg-sugar mixture. Whisk until fully combined with no lumps. The flour helps the pie set properly as it bakes.

Step 4: Add the Buttermilk, Butter, and Flavoring

Pour in the buttermilk, melted butter, vanilla extract, and lemon juice. Stir gently but thoroughly until smooth. The mixture will be thin—that’s normal.

Step 5: Bake the Pie

Pour the filling into the chilled pie crust.
Bake at 350°F (175°C) for 45–55 minutes, or until the center is just set and the top is lightly golden.
The pie should have a slight jiggle in the middle when done, but not be runny.

Let it cool completely before slicing so the custard can firm up.

Notes

The pie browns quickly, so tent the edges with foil if needed.
Do not overbake—overbaking causes cracks and a rubbery texture.
Cooling is crucial. Let it sit at room temperature for at least 2 hours.

Homemade buttermilk substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice (wait 10 min).