Easy Southern Buttermilk Pie

slice of buttermilk pie topped with whipped cream next to a black fork on a stack of plates.

5 from 1 reviews

Southern buttermilk pie is a smooth, rich, and custard pie that's super easy to make, whether for the holidays or for a hot summer day!


  • 1 homemade pie crust
  • 6 tbsp butter
  • 1 1/4 cup sugar
  • 1 1/2 tbsp flour
  • 1/8 tsp salt
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 1/2 tsp vanilla


  1. Heat oven to 325°F.
  2. Roll out pie crust and press into a pie dish.
  3. In a large bowl, whisk together butter, sugar, flour and salt until combined.
  4. Add eggs, buttermilk, and vanilla and whisk very well until smooth.
  5. Pour filling into unbaked pie crust. Bake pie 40-50 minutes, or until center is set. If the top starts to get too brown, cover it lightly with foil.
  6. Remove from oven and cool completely before cutting.


  • Store leftover pie in the refrigerator, covered, for up to 4 days.
  • If the top is starting to look too golden before the center is set, cover it loosely with foil while you continue to cook it.
  • Let the pie cool at room temperature. Quickly cooling it in the refrigerator could cause sinking and cracking.
  • If you're using the measurements for a larger pie dish, make sure you also use more crust so that the crust doesn't shrink. Otherwise, the filling could seep over the crust and go behind it between the crust and the dish.

For a large (10 inch) pie or a very deep dish, use the following measurements and bake 55-65 minutes, checking for doneness around 50 minutes:

  • 1 stick butter, melted and cooled
  • 1 3/4 cup sugar
  • 2 tbsp all-purpose flour (or white whole wheat flour)
  • 4 large eggs
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 1/4 tsp salt

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