Easy Strawberry Buttermilk Pie
This Easy Strawberry Buttermilk Pie is creamy, slightly tangy, and sweet, with bursts of fresh strawberries baked right in. The buttermilk custard filling sets beautifully inside a golden pie crust, making it a simple yet impressive dessert for spring and summer.
Ingredients
- 1 pre-made 9-inch pie crust
- 1 cup fresh strawberries, sliced
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: powdered sugar or whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges if desired.
- Prepare the filling: In a mixing bowl, whisk together sugar, flour, and salt. Add the eggs, one at a time, whisking until smooth.
- Slowly whisk in buttermilk, melted butter, and vanilla extract until fully combined.
- Add strawberries: Scatter sliced strawberries evenly across the pie crust. Pour the buttermilk mixture over them.
- Bake: Place the pie in the oven and bake for 45–55 minutes, until the filling is set and lightly golden on top. The center should jiggle slightly but not be runny.
- Cool & serve: Let the pie cool completely at room temperature, then refrigerate for at least 1 hour before slicing. Serve with powdered sugar, fresh strawberries, or a dollop of whipped cream.
Quick Tips
- For a richer flavor, macerate the strawberries with 1 tablespoon sugar for 10 minutes before adding.
- Don’t skip the cooling step — it helps the custard fully set.
- Store leftovers covered in the fridge for up to 3 days.
