A classic, old-fashioned buttermilk pie with a creamy, tangy custard filling in a flaky crust. Simple, comforting, and just sweet enough—exactly like grandmothers have been making for generations.
Ingredients
For the Crust:
· 1 unbaked 9-inch pie crust (homemade or store-bought)
· Homemade option: 1 ¼ cups all-purpose flour, ½ tsp salt, ½ cup cold butter (cubed), 3–4 tbsp ice water
For the Filling:
· 3 large eggs
· 1 cup granulated sugar
· 2 tbsp all-purpose flour
· ¼ tsp salt
· 1 ½ cups buttermilk (well-shaken)
· ½ cup unsalted butter, melted and slightly cooled
· 1 tsp vanilla extract
· ¼ tsp ground nutmeg (optional, but traditional)
· Additional nutmeg or cinnamon for dusting
Instructions
- Prepare the crust:
· If making homemade, mix flour and salt, cut in butter until pea-sized, add ice water 1 tbsp at a time until dough comes together. Chill 30 minutes, then roll out and fit into a 9-inch pie dish. Crimp edges.
· Preheat oven to 350°F (175°C). Place pie crust in pie dish; do not prick the bottom. Set aside. - Make the filling:
· In a large bowl, whisk eggs until well blended and slightly frothy.
· Add sugar, flour, and salt; whisk until smooth and no lumps remain.
· Slowly whisk in buttermilk, melted butter, and vanilla until fully combined. - Bake:
· Pour filling into the unbaked pie crust. Sprinkle lightly with nutmeg if desired.
· Bake on the middle rack for 45–55 minutes, or until the center is set with a slight jiggle (like Jell-O) and the top is golden brown.
· If the crust browns too quickly, cover edges with foil or a pie shield. - Cool and serve:
· Let pie cool completely on a wire rack (at least 2 hours) to allow the custard to set fully.
· Serve at room temperature or chilled. Store covered in the refrigerator for up to 4 days.
Tips from Nannie’s Kitchen
· Use full-fat buttermilk for the creamiest texture.
· Let all ingredients come to room temperature before mixing for a smoother filling.
· If you don’t have buttermilk, make a substitute: stir 1 ½ tbsp white vinegar or lemon juice into 1 ½ cups whole milk. Let sit 5–10 minutes before using.
· For extra flavor, add a teaspoon of lemon zest or replace ½ tsp vanilla with almond extract.
· This pie freezes well once baked and cooled. Wrap tightly and freeze for up to 2 months. Thaw in refrigerator.
Enjoy this humble, heavenly pie that tastes like love and nostalgia. Perfect with a dollop of whipped cream or a sprinkle of fresh berries—or just as it is, with a cup of coffee and a story about Nannie.