Amish buttermilk pie is a timeless custard pie with a silky, creamy filling and a delicate golden top. The center is soft and smooth, firm enough to slice cleanly, with a gentle sweetness balanced by a pleasant tang from the buttermilk that makes each bite comforting and satisfying.
This easy, old-fashioned pie feels homely yet special—ideal for family meals, holiday dessert tables, or any time you want a simple pie that always pleases.
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Why You’ll Love This Amish Buttermilk Pie
- Silky, Creamy Texture – The filling is smooth and tender, set just enough to slice for that melt-in-your-mouth bite.
- Lightly Sweet with a Tangy Finish – Buttermilk adds a subtle tang that keeps the pie from tasting overly rich.
- Classic, Timeless Flavor – A straightforward, farmhouse-style pie that evokes home baking and simple goodness.
- Versatile for Any Occasion – Equally at home on a weeknight dessert tray or a holiday table alongside other classic pies.
Ingredients You’ll Need
- Butter – adds richness and helps create a smooth custard. Salted or unsalted both work; adjust salt to taste.
- Eggs – provide structure and help the filling set with a tender texture.
- Sugar – sweetens the pie and encourages a light golden top. You can substitute a small portion with light brown sugar for a slightly deeper flavor.
- All-purpose flour – a small amount thickens the filling so slices hold together without becoming dense.
- Buttermilk – the star ingredient; it gives the pie its tang and creamy mouthfeel. Real buttermilk is recommended.
- Lemon juice – brightens the custard and balances the sweetness. Freshly squeezed is best.
- 9″ unbaked pie crust – a flaky crust provides the perfect base. Store-bought is fine, but homemade is ideal.
How to Make Old-Fashioned Buttermilk Pie
- Preheat the oven and position the rack.
- Place the oven rack just below the middle. Starting on a lower rack helps brown the bottom crust without over-darkening the top.
- Whisk the eggs.
- Beat the eggs until slightly frothy to incorporate air and help the filling set evenly.
- Add sugar, butter, flour, and salt.
- Beat in the sugar, then stir in melted butter, flour, and a pinch of salt. Mix just until combined—overmixing can make the custard less tender.
- Stir in buttermilk and lemon juice.
- Combine the buttermilk and lemon juice with the batter until smooth. The mixture will be thin; that’s normal for this pie.
- Pour the filling into the crust.
- Pour carefully into an unbaked 9″ crust. Set the pie plate on a baking sheet to catch any drips; a deep-dish crust can help if your plate is shallow.
- Bake in two stages.
- Bake at a higher temperature for the first 10 minutes, then reduce the oven temperature and bake until the edges are set and the center still has a slight wobble. The center will firm up as it cools.
- Cool completely before slicing.
- Let the pie cool to room temperature, then chill. Slicing too soon can cause the filling to fall apart.
Frequently Asked Questions
No—pre-baking isn’t necessary. If you’re concerned about a soggy bottom, you can blind bake the crust for 5–10 minutes, or place the pie on a lower oven rack while baking to help crisp the base without over-browning the top.
Real buttermilk is recommended for flavor and texture. In a pinch, you can make a substitute by adding about 3 tablespoons of lemon juice or vinegar to a 2-cup measure, filling with whole milk, stirring, and letting it sit 5–10 minutes. It won’t be identical, but it works if necessary.
The edges of the filling should be set and lightly golden while the center still has a slight jiggle when the pan is gently shaken. The pie will finish setting as it cools—avoid overbaking.
Yes. Because it contains eggs and dairy, refrigerate the pie after it has cooled. Chilling improves texture and safety. Store covered and enjoy within 3–4 days.
Freezing is not recommended; the custard texture can change when thawed. For best results, keep refrigerated and eat within a few days.
Notes & Variations
- Use room temperature ingredients: Room-temperature eggs and dairy blend more smoothly and bake more evenly.
- Add a touch of spice: A light dusting of nutmeg or cinnamon on top enhances the flavor without overpowering the pie.
- Serve with toppings: Whipped cream, a scoop of vanilla ice cream, or fresh berries pair beautifully with the tangy custard.
More Amish Pie Recipes
- Lemon Meringue Pie
- Oatmeal Pie (Mock Pecan)
- Old-Fashioned Butterscotch Pie
- Blackberry Raspberry Pie
- Sour Cream Rhubarb Pie
- Peach Crumb Pie
- Collection of Amish Pie Recipes
Amish homemade buttermilk pie is a simple, comforting dessert with a smooth custard and a hint of tang. It’s closely related to Southern buttermilk pie but often presented with a straightforward, farmhouse-style approach.
Serve it for holidays, family dinners, or any time you crave a classic pie. If you enjoy traditional desserts, try other custard-style recipes or simple baked treats for more homemade flavor.
If you make this easy old-fashioned buttermilk pie, please leave a comment and rating—feedback is always appreciated.
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📖 Recipe Card
Amish Buttermilk Pie Recipe
Pin Recipe
Ingredients
- 2 tablespoons butter, melted
- 3 large eggs
- 1 cup sugar
- 2 tablespoons all-purpose flour
- pinch of salt
- 2 cups buttermilk
- 1 tablespoon lemon juice
- 1 (9″) unbaked pie crust
Instructions
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Preheat your oven to 400℉. Place your oven rack just below the middle position.
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Melt the butter and set aside.
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In a large bowl, beat the eggs until frothy.3 large eggs
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Gradually add sugar and beat well. Add the melted butter and mix gently. Then add the flour and salt and mix to combine. Don’t overmix.
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Stir in the buttermilk and lemon juice until smooth and fully combined. The batter will be thin, but that’s normal.
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Pour the custard mixture into your unbaked 9-inch pie crust. Place the pie plate on a baking sheet. If using a shallow store-bought crust, consider a deep-dish option.
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Bake at 400°F for 10 minutes. Reduce the temperature to 350℉ and bake another 45–50 minutes, or until the edges are set and the center still jiggles slightly. Do not overbake.
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Let the pie cool to room temperature, then chill before slicing. It will continue to set as it cools.
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Store refrigerated, lightly covered, and enjoy within 3–4 days.
Notes
*Nutrition is approximate.
Nutrition