Buttermilk Pie
By Naperville Magazine
July 2025 View more Recipe
By Kelli Ra Anderson
Somewhere between a dense New York cheesecake and a creamy lemon custard, buttermilk pie, better known below the Mason-Dixon, is long overdue for some northern exposure. With recipes dating back to 16th-century England, its longevity is no surprise. It is a breeze to make and absolutely delicious. Whether topped with whipped cream and fresh berries or eaten as is, this summertime treat is a crowd-pleaser.
INGREDIENTS
1 9-inch pie crust, blind baked
3 eggs, room temperature
1¼ cups granulated sugar
2 tablespoons flour
½ cup melted butter
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
Pinch of salt
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a stand mixer, beat the butter and sugar for one minute on high.
3. Add in the eggs and beat another minute until light and fluffy.
4. Add in the buttermilk, vanilla, lemon juice, zest, and salt and mix until well combined.
5. Turn the speed to low before sifting in the flour, incorporating it well.
6. Pour the filling into a cooled, blind-baked pie crust and bake for 45 to 50 minutes until the top is golden and a toothpick inserted in the middle comes out clean.
7. Cool completely before serving. If desired, top with whipped cream and fresh berries.
PRO TIP: Blind-baking a pie crust means baking the crust by itself before adding the filling. For the best results, prick the dough with a fork all across the bottom and sides then insert a scrunched-up sheet of parchment paper large enough to fit the crust in the pie dish. The wrinkled paper will conform more easily to the shape of crust and dish. Fill the parchment with pie weights or beans until they come up the sides of the pie dish. Bake at 400 degrees for 15 minutes. Remove the parchment and weights. Reduce the temperature to 375 degrees and return the pie crust to the oven and bake for another 10 minutes or until light brown.
Photos: Kellira Media
