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Old-Time Buttermilk Pie

Total Time

Prep: 15 min. Bake: 45 min. + cooling

Makes

10 servings

This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! —Kate Mathews, Shreveport, Louisiana
Old-Time Buttermilk Pie Recipe photo by Taste of Home

Ingredients

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold whole milk
  • 1 large egg, lightly beaten
  • FILLING:
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup lemon juice
  • Whipped cream and fresh berries, optional

Directions

  1. Preheat oven to 350°. In a large bowl, mix flour and salt. Cut in shortening until crumbly. Gradually stir in milk and egg. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  2. For filling, in a large bowl, cream butter and sugar; beat in flour. Add eggs, 1 at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust.
  3. Bake until center is set, 45-50 minutes. Cool completely on a wire rack. Serve or refrigerate within 2 hours. If desired, top servings with whipped cream and fresh berries.

Nutrition Facts

1 piece: 446 calories, 21g fat (9g saturated fat), 111mg cholesterol, 383mg sodium, 59g carbohydrate (41g sugars, 1g fiber), 6g protein.

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