Old-Fashioned Buttermilk Pie


  • 1 9- inch pastry crust
  • 1/2 c butter softened
  • 1 1/4 c sugar
  • 3 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 c buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract


  • Preheat the Oven: Set your oven to 350°F (175°C).
  • Mix Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
  • Add Dry Ingredients and Eggs: Blend in the flour and salt. Then, add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
  • Mix in Liquids: Stir in the buttermilk, lemon juice, and vanilla extract. Don’t worry if the mixture looks a bit curdled; this is normal.
  • Prepare the Pie Crust: Pour the filling into your 9-inch pie crust. If you’re using a shallow pie dish, make sure not to overfill.
  • Bake: Place the pie on a cookie sheet (to catch any spills) and bake in the preheated oven for 50-55 minutes. The pie is done when the top is golden brown and the filling is set but still slightly jiggly in the center.
  • Cool: Allow the pie to cool on a rack until it reaches room temperature. This helps the filling set properly.
  • Serve: Slice and serve the pie at room temperature, or chill it in the fridge if you prefer it cold.


To make this Old-Fashioned Buttermilk Pie gluten-free. Simply substitute the regular pastry crust. And all-purpose flour with gluten-free alternatives. You can find gluten-free pastry crusts. At most grocery stores. Or make your own. Using a mix of gluten-free flours. Like rice and almond flour. Also, replace the all-purpose flour in the filling. With a gluten-free flour blend. That includes xanthan gum. Which mimics the texture. And the elasticity of gluten. This swap allows you. To enjoy the same delicious, tangy, and creamy pie. Tailored to meet your gluten-free dietary needs.
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