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Pioneer Woman Buttermilk Pie

Pioneer Woman Buttermilk Pie - recipe card
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This classic buttermilk pie features a silky, custard-like filling with a tangy kick from the buttermilk, all nestled in a flaky, buttery crust. The top bakes to a golden, slightly cracked surface while the center remains creamy and jiggly, balancing sweet and tangy flavors beautifully.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (homemade or store-bought, thawed if frozen)
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3 large eggs, at room temperature
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground nutmeg (for sprinkling on top, optional)

Instructions

  1. Preheat your oven to 350°F (177°C). If you have a baking stone, place it on the lower rack while the oven heats. This helps ensure a crisp bottom crust.
  2. Roll out your pie dough to a 12-inch circle and fit it into a 9-inch pie plate. Trim the edges to a 1-inch overhang, then fold under and crimp as desired. Place the prepared crust in the refrigerator while you make the filling—this keeps the butter in the crust firm, promoting flakiness during baking.
  3. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and fine sea salt until evenly combined. Breaking up any lumps ensures a smooth filling without flour pockets.
  4. Add the melted butter to the dry ingredients and whisk thoroughly until the mixture looks like wet sand. This helps emulsify the butter and reduces the risk of the filling separating during baking.
  5. Add the eggs one at a time, whisking well after each addition. The batter should become thick, pale, and slightly glossy—this indicates the eggs are fully incorporated and will create a stable custard.
  6. Slowly pour in the buttermilk and vanilla extract while whisking continuously. Make sure the buttermilk is at room temperature to prevent the butter from solidifying, which would make the filling lumpy.
  7. Whisk until the filling is completely smooth and uniform. The mixture will be thin—this is normal. Give it a final scrape with a rubber spatula to ensure no sugar or flour clings to the bottom of the bowl.
  8. Pour the filling into the chilled pie crust. If you like, sprinkle a light dusting of nutmeg over the top—just a pinch adds a warm, aromatic note that complements the tanginess of the buttermilk.
  9. Place the pie on the preheated baking stone or directly on the middle rack. Bake at 350°F (177°C) for 45 to 55 minutes, or until the edges are puffed and golden brown, and the center is set but still slightly jiggly when you gently shake the pan. The internal temperature in the center should read 165°F (74°C) to ensure the eggs are cooked.
  10. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil or a pie shield around the 30-minute mark. This protects the crimped edges while the filling finishes baking.
  11. Once done, transfer the pie to a wire rack and let it cool completely for at least 2 hours. The filling will continue to set as it cools—resist the urge to slice it warm, as it will be too runny.
  12. For clean, sharp slices, refrigerate the cooled pie for an additional 2 hours before serving. Serve chilled or at room temperature, with a dollop of whipped cream or a drizzle of caramel if desired.

Notes

Storage: Cover leftover pie with plastic wrap or foil and refrigerate for up to 4 days. Freezing: Wrap the fully cooled pie (or individual slices) in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Reheating: For a warm pie, place slices on a baking sheet and warm in a 300°F (150°C) oven for 10 minutes—do not microwave, as it will turn the filling rubbery.

Nutrition

Keywords: buttermilk pie, pioneer woman buttermilk pie, southern buttermilk pie, classic buttermilk pie, custard pie, old-fashioned pie, tangy pie, dessert, baking, homemade pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-buttermilk-pie/