Buttermilk Pie
Buttermilk pies are simple, unassuming, and a breeze to throw together if you keep pie dough at the ready. The buttermilk filling here is a standout - simple, creamy, and maple-sweetened with a kiss of lemony tang and sea salt.
My take on buttermilk pie - a twist on a beloved, easy to make, classic pie. Favorite aspects here are a bright, tangy, and silky textured filling cradled by a buttery, structured, home-made crust. Buttermilk is the backbone of the custard filling. And in this version, maple steps in as the sweetener, the salt isn’t shy, balancing everything out. Lastly, you bring everything into focus with a good amount of lemon zest.
People have been baking this pie off the site for years, I originally posted it in 2011, you can read their comments down below, but I wanted to highlight a few details.
Buttermilk Pie: Variations
- Graham Cracker Crust: Laurie noted,”I used a pre-made graham cracker crust. YUMMY!!”
- Less Lemon: Some people like less lemon, so feel feel to dial back the zest or skip it altogether.
What If You Don’t Have Buttermilk?
So, I haven’t tested this personally with this pie, but it sounds like you can confidently give it a go. Sarah, reported back, “For those who wanted to know if it would work to substitute homemade buttermilk (i.e. milk + lemon juice/ vinegar) I used the juice of the lemon used for zesting and it worked out perfectly. I screwed up a lot of little steps along the way (like accidentally putting in 1/3 c. flour instead of 1/4 c. in the filling) and it still turned out fantastic. It was also a great way to use up a bunch of milk before it expired and a lemon that had been around a while.”
Another Buttermilk Pie
Buttermilk pie fillings just hit right. And if you’re in agreement, I have another pie for you to bake. I started using buttermilk in my coconut cream pie years ago and never looked back. With the sort of pie that can often come off as overly sweet, the buttermilk and a confident amount of salt offset some of the that. Be sure to make it next level with a homemade pie crust.
This is generally what you're aiming for as you go to make your pie crust. A bit of dough overhang that you can crimp into a pretty rim. This is an example of the rye crust, it's noted in the headnotes of the recipe down below.
More Pie Recipes
- Shaker Lemon Pie
- Deep Dish Quiche
- All Butter Flaky Pie Crust
- Vegan Samosa Shepherd’s Pie
- Pumpkin Pie
- Coconut Cream Pie
- Vegetable Pot Pie
- Berry Pie
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Buttermilk Pie
This is my go-to standard pie crust recipe. I heartily recommend giving it a try. Flaky, all-butter, easy (I swear) - it check all the boxes! I also love to do a version of this pie with a rye crust. If you want that version, use my pie crust recipe and swap in 25% dark rye flour. You’ll end up with a gorgeous, rustic crust that works brilliantly.
- 1 pie crust, enough for one bottom crust
- zest of one lemon
- 2 tablespoons brown sugar
- 6 egg yolks, plus more for crust
- 1/4 cup flour
- 2/3 cup maple syrup
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- scant 1/2 teaspoon fine grain sea salt
- Large grain sugar, for sprinkling
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Preheat your oven to 375°F / 190°C, with a rack in the bottom third.
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If your pie dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 15 minutes or so. Lightly flour your work surface and rolling pin. Roll the pie dough out, large enough to relax into a 9-inch / 23 cm pie dish with extra dough a bit beyond the edge, 11 or 12 inches. As you’re rolling the dough turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed.
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Transfer the dough into your pie dish by gently wrapping it around a rolling pin and unrolling it across your pie dish. Coax the pie dough into place, and then press into the pan to anchor it. Work quickly so your dough doesn’t warm. Trim a bit with scissors or a sharp knife if needed. To make a decorative edge, crimp or pinch around the pie using a fork or pressing your thumb and forefinger of one hand into the forefinger of the other hand. Chill in the freezer for 15-20 minutes.
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In the meantime, to make the filling, combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the maple syrup, stirring. Then add the buttermilk, vanilla, and sea salt. Stir until uniform.
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You’re going to bake this pie crust, cool it completely, fill it, and bake again until the filling is set.
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Remove the pie crust from the freezer and place the pie dish on a large baking sheet. Line the crust with parchment paper or aluminum foil and fill with baking weights. Dried beans, rice can be used for this purpose and saved for future use. I like to make sure the foil doesn’t cover the edge, allowing me to gauge how the crust is progressing in the oven.
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Transfer to the oven. Bake until the edge is lightly golden, this usually takes 20-25 minutes or so. Remove from the oven and carefully remove the pie weights. Prick the base of the crust all over with a fork to prevent puffing. Place the crust back in the oven and continue to bake until the bottom of the crust is medium golden. This usually takes another 10-15 minutes or so. Remove from the oven and let the pie shell cool completely.
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Important: Dial the oven down to 325°F / 165°C.
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When you’re ready to fill the pie, place it on a rimmed baking sheet, and fill with about 2/3 of the maple-buttermilk filling. Brush the edges of the crust with a light coating of beaten egg (I use whatever is residual in the egg bowl). Move into the oven, and quickly, but carefully, pour the rest of the filling into the pie crust. Bake until the filling is set, about an hour. If the rim of the crust is getting too dark, protect it with foil or (my preference) a pie crust shield. Gently remove from the oven, sprinkle with a bit of large grain sugar, and cool on a rack, at least a couple hours. The cooler the pie is, the cleaner it will slice.
Serves 8.
Related Recipes
Homemade Coconut Cream Pie
There are a couple details that take this coconut cream pie to the next level. Like many versions, it is made with a homemade, flaky, all-butter pie crust filled with a creamy coconut pudding. It is finished with clouds of whipped cream and plenty of toasted coconut flakes. Using buttermilk and a confident amount of salt to offset some of the sweetness is how you take this pie from good to great.
Shaker Apple Pie
The defining detail of this traditional Shaker apple pie is the use of rose water in the filling. Sliced apples, brown sugar, and a splash of floral results in a special combination. Pair it with an all-butter crust and you have a beautiful apple pie on your hands.
All-Butter Flaky Pie Crust
Most pages about pie crusts are going to point you to their “best ever” pie crust, but I’m taking a slightly different approach. I’m going to share a few of the inspirations that have impacted my pie baking over the years along with the pie dough recipe I currently use and love. Pie baking is a journey, and there are a few places I’d recommend jumping on or off along the way.
Berry Pie
When you have an abundance of blueberries, blackberries, raspberries, or huckleberries, this is the berry pie to make. It’s classic, with a juicy, sugar-kissed, mixed berry filling. Pair it with a flaky, all-butter crust and you have the ideal berry pie on your hands.
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Comments
I made this but instead of making the pie shell, I used a pre-made graham cracker crust. YUMMY!! Though the filling was great, I would suggest using 1/2 the zest, of even a little less if you are adverse to lemon. Thanks for posting the recipe!!
This sounds terrific, but I have a substitution question. Could you use yogurt or kefir in place of the buttermilk? I have these and all other ingredients on hand routinely (but not buttermilk) so I’m wondering. Thanks!
Yes! I think that would work nicely!
I love that this looks and sounds like something I grew up with but is actually something completely new and different to me. it’s love at first site (or should I say, bite)
I made this yesterday to take to my boyfriend’s parents for dinner. For those who wanted to know if it would work to substitute homemade buttermilk (i.e. milk + lemon juice/ vinegar) I used the juice of the lemon used for zesting and it worked out perfectly. I screwed up a lot of little steps along the way (like accidentally putting in 1/3 c flour instead of 1/4 c in the filling) and it still turned out fantastic. It was also a great way to use up a bunch of milk before it expired and a lemon that had been around a while.
I made this last night. It was so much simpler than it sounded. I just made the dough like I would normally incorporate ingredients and knead together instead of worrying about following the exact instruction. It came out beautifully. And the taste? So amazing. Definitley unexpected how pronounced the lemon zest was, seemed almost like lemon custard. Will definitely be adding this recipe to my book.
Mmmm, this was fantastic. I may have to make it again with the other half of the crust. The lemon zest comes through really nicely and the buttermilk gives such a nice yogurt-y tang. Everyone who tried it approved.
All I can say is Mmmmm.
Definitely more lemony than maple when I made it yesterday (although still wonderful!). Perhaps is that a result of the grade of maple syrup?
I also have lots of egg yolks sitting around (I’ve been doing meringue). I’d been thinking of making ice cream, but this sounds even better. Great idea!
Yum, yum, yum, I have to try out that pie crust!
Combining two of my favourite foods sounds awesome 🙂 I will have to try that one out.
How did I overlook this creation?
Buttermilk pie sounds like a must try.
I can’t wait to make this.
Thank you.
Loved this pie. At first I was suspicious of the combination and I think the guests were too. But the flavors worked beautifully. I loved the creamy tanginess of the filling. The crust was a great compliment to the filling and gave it a more rustic, earthy flavor which was perfect. Thank you. I’ll make it again, and this time not for a party, so I have more to savor.
I made this for my kids and called it “after school pie”. They’re 5 and 7 and think they’ve found a revolutionary idea to WRITE DOWN the recipe so I can make it again and again for them after school. 🙂
HS: There are few things better than a recipe written in a kid’s handwriting. 🙂
this pie is so so good. i made it without the lemon rind (too lazy to go out and buy it). came out delicious.
I love this pie! Used grade A maple syrup b/c that’s what I had. The result was a pie that was lighter in color than that in the picture above. It looked more like a custard than anything maple. I also used 1% buttermilk b/c that was the only kind sold at Trader Joes. Used the rye flour but can’t make a pie crust to save my life and ended up pressing the dough around the pan like you would a graham cracker crust. The result was still wonderful. This pie is more lemony than anything. The smell while baking was absolutely beautiful. Thank you Heidi!
I made this pie today and am absolutely in love:) The fragrance that filled the house while the pie was baking was absolutely sublime. The taste is wonderful as well. Thanks so much for this!
I made these today as little tartlettes. Depending on how Ontario’s election results go, they’ll be a celebratory or a consolation dessert, but either way they are delicious!
(Incidentally, although next time I’ll try using Heidi’s rye crust, for these tarts I used the spelt pie crust from Good to the Grain, which also gave very good results!)
Autumn in a baking pan.
My girlfriend loves maple flavored thing, she’ll put maple syrup on anything. So I’ll have to share this with her, looks great.
I plan to try this recipe for my husband’s birthday. I grew up on a maple farm and run a maple syrup business, so am always excited to find new maple syrup recipes!
Gorgeous! Looks delicious!
So, I had a dreary day to do as I pleased, and after viewing your pie, I decided to make it. I haven’t cooked for a while because I am pregnant and everything is way to strong for me, but that has been way better this past week. I also made one of my favorite of yours, “Lively Up Lentil Soup” for dinner. For the pie, it was my first time making a pie crust by myself, which turned out fantastic. Who would of thought to put rye in there??? Great crust recipe! The filling was definitely more lemony than anything else, but it was enjoyed by all. I am just a sucker for maple, and was hoping it would have more maple flavor. Regardless, it was yummy, and I think it will be even better tomorrow when it is completely cold. I served it with vanilla ice cream. Thanks Heidi!! I too can’t wait for more warming recipes for the new season.
I made the pie last night and it was very tasty. I have to admit, I didn’t attempt to make the crust (maybe next time). The lemon was a nice way to cut the sweetness, but I was hoping for more of a maple flavor.
YUMMMMM!
Oh my heavens. Now that the weather in the Bay Area has finally turned a little cooler, I’ve been bitten hard by the baking bug. This will have to be next in the lineup! I love a dessert that’s not just a pure hit of sweetness, but has a little tartness or salt that adds a unique character… I can’t wait to try this!
This sounds dreamy, I keep this in mind for cookie baking season, I always end up with too many egg yolks…
This looks amazing, and what a perfect time of year for it!
do you think it would work if you substituted some pureed pumpkin for some of the egg yolks?
Mmmmm Maple buttermilk pie…Sounds great and looks delicious! Can’t wait to try it out.
This pie looks extremely delicious. I love maple, never had a buttermilk maple pie, I think I should try this out.
Kudos to you for the mention in today’s NYTimes magazine re: which cookbook(s) one should have.
HS: Thanks Honey 🙂
we made this last night for dessert in a regular pie crust because we didn’t have any rye flour around. everyone agreed that it was the best pie they had in a very long time- delicious!!! more lemon than maple flavor but not in a bad way. am interested to know if you can substitute any other type of flour in the pie filling? can’t wait to make it again for thanksgiving!
Hi Minda – so glad you liked it – and yes, you can likely swap in other flours in place of the rye – spelt, farro, whole wheat pastry, all might be good options. Buckwheat flour might take some experimenting.
I can’t bake to save my life but by god I WILL MAKE THIS.
This pie looks incredible – I love the idea of maple and buttermilk together.
OMG ! it looks gorgeous !! i want this i want this ..
That is one great looking pie, thanks!
Quick question: I’ve been making a mild milk kefir with farm fresh raw milk, and I’ve used it in place of buttermilk in many recipes. Do you think it might work in this one? Thanks for whatever advice you may have.
oh gosh, this sounds SO good. i’ve never had a buttermilk pie, but always have imagined them. to set it into a rye crust sounds like just the right backdrop, a bit of contrast, a touch of interest, like a cashmere blanket on an october evening.
have a fantastic trip, heidi.
Wow. This looks fantastic. I’ve been on a maple sugar kick ever since trying maple butter last week. What a good way to transition into fall pies, as you said!
I’m assuming it was you, Heidi, who turned me into a rye flour lover. I use it for everything now! Not much of a pie baker but I do like the sound of this one!
I owe somebody a dessert… this looks like just the ticket!
Hey does the milk-mixed-with-vinegar trick to make buttermilk work with this recipe? Can’t wait to try this and possibly add it to Thanksgiving repertoire.
Hi Gretchen, someone in the comments above had success with that technique. Happy baking!
I can imagine how creamy, sweet, and delicious this would taste. So perfectly fall. Perhaps I will make it for Canadian Thanksgiving in a week.
This looks like the perfect fall pie! Can’t wait to try it.
Have a great trip! I have your rye crust in my freezer. I’ve never tried a pie like this, but kissed with maple sonds wonderful.
that’s poetry right there – maple. buttermilk. pie.
Photos are gorgeous as well as the recipe! This is real “simplexity” …
This looks like such a comforting and delicious pie. Can´t wait to enjoy the fall with a slice of it.
Wow, this looks divine! Love buttermilk pie – the use of maple and a rye crust is intriguing – very fall!
The weather here in Colorado has become decidedly more autumnal, and I’m craving flavors like maple and cinnamon-your pie will do just fine. Have a lovely trip!
Fantastic pie…bon voyage! 😉
This pie looks delicious! Enjoy your trip, Heidi!
so sad that you posted this on the week i began my sugar detox 🙁 however, this does look fantastic and am bookmarking it for a future treat 🙂
I love, love, love maple flavors! This pie looks amazing
I am absolutely smitten with this pie crust. I can’t believe how flaky and incredible it is, and how easy to roll out! I shared the idea of rye flour with my mom, too, and now we’re seeing what else we can put it in because the extra nutty flavor makes us both crazy! I’ve been making apple pies in it with fabulous results. Have a great trip!
So glad you like it Elizabeth!
What a lovely looking pie. Summer sort of just whipped by for me, and I completely missed the summer fruit season–berries, peaches, cherries, all of it. But I guess there’s still time for this. Thanks for sharing.
I DIE. Buttermilk pie is one of my favorite things and maple is hands down my favorite flavor. NEED to make this asap!!
Sounds delicious! I’ve recently made my first pie and it turned out great so I’m excited to try another
hope your trip is fantastic! this pie is seriously beautiful!
Update: It’s delicious! My husband and I are both working from home today, so I decided to make this during my lunch break. I saved the whites for meringues and am currently letting them get to room temp.
My husband is literally standing over the hot custard with a spoon. I guess I will have to make another batch for my brunch tomorrow!
I really like the sound of this. On my blog I make a butterscotch pie that is really similar. Love it!
This is such a unique pie! I love the idea of a somewhat savory rie crust. It sounds amazing.
I am going to make the inside custard without the crust and will let you know how it turns out!
This looks delicious! The rye pie dough is a must-try. I am a big fan of rye.
And I wish I had buttermilk in the house right now – I will have to venture out to buy some so I can try this today!
Have a wonderful trip! This pie looks wonderful, what a simply stunning combination of flavours.
Lovely! Coicindentally I have a lot of rye flour, eggs, and buttermilk that need to be used up, so I think I know what I’m making this weekend.
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