Pioneer Woman Buttermilk Pie

This easy Pioneer Woman Buttermilk Pie is a creamy, delicious dessert that’s perfect for any occasion. With a buttery, flaky crust and a tangy filling, it’s simple to make using common ingredients like buttermilk and fresh lemon. The result, A melt-in-your-mouth treat that everyone will love!

Ingredients Needed

For the crust

• 1 perfect or all-butter pie crust

For the filling

• 1/2 cup salted butter (1 stick), melted and cooled slightly
• 1 1/2 cups granulated sugar
• 3 large eggs + 1 egg yolk
• 3 tablespoons all-purpose flour
• 3/4 cup whole buttermilk, room temperature
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1/8 teaspoon freshly grated nutmeg (optional)
• Powdered sugar, for serving (optional)

How To Make Buttermilk Pie

1. Preheat the oven: Preheat the oven to 375°F.
2. Prepare the crust: On a lightly floured surface, roll the pie crust into a 12-inch circle. Transfer it to a 9-inch pie plate (no more than 1 1/4-inch deep), tuck the edges under, and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8 to 10 times with a fork.
3. Pre-bake the crust: Line the frozen pie crust with parchment paper and fill with pie weights. Place the crust on a rimmed baking sheet and bake for 10 to 12 minutes until the edges of the crust are dry. Carefully remove the paper with the weights and bake for 3 to 5 more minutes until the bottom is dry and the edges just start to turn light brown. Let the crust cool slightly, then reduce the oven temperature to 350°F.
4. Make the filling: In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs, then the flour. Add the buttermilk, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir until well combined.
5. Fill the crust: Pour the filling carefully into the prepared crust. Bake for 45 to 50 minutes until the edges and center of the pie are set. If the crust or top becomes too dark, tent with foil during the last few minutes of baking.
6. Cool and serve: Let the pie cool completely, about 2 hours. Sprinkle with powdered sugar, if desired, before serving.

Recipe Tips

• Use Room Temperature Buttermilk: Make sure your buttermilk is at room temperature. Cold buttermilk can cause the filling to curdle and affect the texture of the pie.
• Crimp the Crust Well: Take your time to crimp the edges of the crust properly. This helps prevent the filling from spilling out and ensures the crust holds its shape.
• Don’t Overbake: Keep an eye on the pie while it bakes. The filling should be set but slightly jiggly in the center. Overbaking can cause it to dry out.
• Cool the Pie Completely: Let the pie cool completely before serving. This helps the filling set properly and makes slicing easier.
• Add Fresh Lemon Zest: Fresh lemon zest adds a burst of flavor. Don’t skip it,it enhances the pie’s taste and balances the sweetness.

How To Store Leftovers

• Refrigerate: Cover leftovers buttermilk pie with plastic wrap or aluminum foil and store it in the fridge for up to 3 days.
• Freeze: Wrap leftovers buttermilk pie tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. When ready to serve, let it thaw in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (out of 16 servings)

• Calories: 260
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 85mg
• Potassium: 89mg
• Total Carbohydrate: 28g
• Dietary Fiber: 0g
• Sugars: 19g

More Pioneer Woman Recipes:

• Pioneer Woman Caramel Apple Pie Recipe
• Pioneer Woman Key Lime Pie Recipe
• Pioneer Woman Chocolate Pie Recipe
• Pioneer Woman Peanut Butter Pie
• Pioneer Woman French Silk Pie​