This classic southern pie has silky smooth custard filling with a sweet and tangy buttermilk flavor.  Bourbon whipped cream is the best accompaniment to a slice, although saving a dollop for your hot cocoa is also a good idea. The scratch-made crust recipe yields two pie crusts. The first is for lining the pie tin, and the second is for cutting shapes to decorate the pie’s edge.  You can halve the pie crust recipe if you prefer your pie unadorned.

Buttermilk Pie Go Bold With Butter

Buttermilk Pie

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 9-inch pie

Buttermilk Pie


    For the Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold
  • 1/4 cup water, cold
  • For the Buttermilk Pie Filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • For the Bourbon Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 2 tablespoons bourbon


  1. For the Pie Crust:
  2. Whisk together flour, salt and sugar in large bowl. Cube butter and add to flour mixture. Use pastry blender to cut butter into dry ingredients until pea-sized pieces of butter are scattered throughout. Add ice cold water 1 tablespoon at a time until dough starts to form into ball. Turn dough out onto work surface and knead briefly until consistent dough is formed. Divide dough in half and shape into 2 flat disks. Cover with plastic wrap and refrigerate for at least 1 hour.
  3. Roll one dough disk into 12-inch circle. Press dough evenly into bottom and up sides of 9-inch pie plate. Fold edges under and flute with fingers or crimp with fork. Refrigerate while you prepare the rest of the recipe.
  4. Preheat oven to 400°F.
  5. Roll out second dough disk and cut decorative shapes out using small cookie cutter. Place cut-outs on parchment-lined baking sheet. Bake shapes for 9 to 12 minutes, or until golden brown.
  6. Reduce oven temperature to 325°F.
  7. For the Buttermilk Pie Filling:
  8. In medium mixing bowl, cream butter and sugar with electric mixer. Beat until light and fluffy. Mix in flour and salt. Add eggs, one at a time, beating well after each addition. Mix in buttermilk and vanilla.
  9. Pour into prepared pie shell and bake for 40-50 minutes, or until knife inserted into center comes out clean and top of pie is slightly browned. Let cool completely, then refrigerate for at least 1 hour.
  10. For the Bourbon Whipped Cream:
  11. Beat heavy cream and sugar together in bowl of electric mixer. When cream starts to thicken, gradually add bourbon. Beat until thick and fluffy, about 3 minutes. Store whipped cream in refrigerator until ready to serve.
  12. Before serving, tile decorative cut-outs around outer edge of the pie crust. Slice and serve top with whipped cream with a pinch of cinnamon, if desired.

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3 thoughts on “Buttermilk Pie

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  1. Dianne said:

    I’ll be making this Buttermilk Pie recipe today…it just sounds too good to be true and easy to make…Thanks!

  2. Estela parham said:

    All of the pie recipes look great

  3. Brenda E Allen said:

    I used this recipe for the crusts of my Thanksgiving pies this year and they were amazing! I recommend the shortcut that I used, to use the food processor to shred frozen sticks of butter, rather than cubing it before mixing it into the dry ingredients. Thanks for sharing this recipe!