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Southern Buttermilk Pie with Buttery Crust

Southern buttermilk pie has a flaky homemade buttery crust and a smooth, custardy filling with a hint of nutmeg. Bake it until the edges are set and the center still has a slight jiggle, then cool completely before slicing.
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Prep Time 25 minutes
Cook Time 55 minutes
Chilling and cooling 3 hours 20 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 423
Ingredients Equipment Method Notes

Ingredients
  

For the crust and filling
  • 1.25 cup all-purpose flour for the crust
  • 3 tbsp all-purpose flour for the filling
  • 1 tbsp granulated sugar for the crust
  • 1.5 cup granulated sugar for the filling
  • 0.5 tsp table salt for the crust
  • 0.25 tsp table salt for the filling
  • 0.5 cup unsalted butter cold, for the crust
  • 0.5 cup unsalted butter melted and cooled, for the filling
For the crust
  • 3 tbsp ice water plus up to 1 tablespoon more, 1 teaspoon at a time
For the filling
  • 3 eggs large, room temperature
  • 1 cup buttermilk room temperature
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp ground nutmeg

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. In a medium bowl, whisk 1 1/4 cups flour with 1 tablespoon sugar and 1/2 teaspoon salt.
  2. Cut in 1/2 cup cold butter until the pieces are about pea-size.
  3. Sprinkle in 3 tablespoons ice water and toss with a fork; add up to 1 tablespoon more, 1 teaspoon at a time, until the dough holds together when squeezed.
  4. Shape the dough into a disk, wrap, and refrigerate for 1 hour.
  5. Roll the dough between sheets of parchment into a 12-inch round and fit it into a 9-inch pie plate.
  6. Trim the edge, fold it under, and crimp.
  7. Refrigerate for 20 minutes while preheating the oven to 350°F.
Make the filling
  1. In a medium bowl, whisk 1 1/2 cups sugar with 3 tablespoons flour and 1/4 teaspoon salt.
  2. Add the eggs and whisk until smooth.
  3. Whisk in the melted butter, buttermilk, lemon juice, vanilla, and nutmeg until combined.
  4. Pour the filling into the chilled crust.
Bake and cool
  1. Bake at 350°F for 50 to 60 minutes, covering the crust edge with foil if it browns too quickly.
  2. Bake until the edges are set and the center still has a slight jiggle; the center should reach 175°F.
  3. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

For a flaky crust, keep the crust butter cold and stop adding ice water as soon as the dough holds together when squeezed. Store covered in the refrigerator for up to 3 days; freeze whole or in slices for up to 2 months.