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Buttermilk Pie

Buttermilk Pie
2 votes, 5.00 avg. rating (92% score)
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In the Yankee spirit of "use it up," the rural housewife accumulated many recipes calling for buttermilk, the liquid that is left when butter is churned. Here, it lends unique flavor to a custard like pie.

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buttermilk pie
Photo/Art by Aimee Seavey


  • 9" unbaked pastry shell
  • 1/2 cup butter
  • 2/3 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • grated rind of half a lemon
  • 2 cups buttermilk


Prepare and chill a 9-inch unbaked pastry shell. Whip butter until fluffy. Add sugar and continue to beat. Beat in eggs, one at a time, beating thoroughly after each addition. Add vanilla. Blend in flour and salt. Add grated lemon rind. Slowly beat in buttermilk. Pour into the unbaked pie shell and bake in a preheated 450° oven for 10 minutes. Reduce heat to 325° and bake for 45 to 50 minutes or until top is nicely browned and a knife inserted in the center comes out clean. Cool on a rack. Best when served warm.

Updated Friday, March 5th, 2010

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