Return to Content

Buttermilk Pie

Yankee Plus Dec 2015


Buttermilk Pie
2 votes, 5.00 avg. rating (92% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111