Southern Buttermilk Pie

click above to enlarge images

Quick Facts:

Serves 8


Pie Filling:
4 Tbsp butter, softened
1½ cups sugar
4 large eggs
3 Tbsp fine white cornmeal
Small pinch salt
¾ cup buttermilk
Juice of 1 large lemon
Slightly sweetened whipped cream
Sour cherries in syrup

9" Cornmeal Pie Crust:
¾ cup flour
¼ cup yellow cornmeal
Dash salt
1 stick cold butter, cut into cubes
2 Tbsp cold buttermilk


Pie Crust:
1. Preheat oven to 375˚.
2. Pulse the flour, cornmeal and salt in a food processor. Add butter and pulse to a coarse meal.
3. Add the buttermilk and pulse until a ball forms. Chill the dough for 15 minutes.
4. Roll out and place in a 9 inch pie pan. Chill.
5. Add foil and weights and bake about 20 minutes until partially baked. Cool and add filling.

Pie Filling:
1. After the pie shell is partially baked, adjust the oven temperature to 375°.
2. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then the cornmeal, and salt. Stir in the buttermilk and lemon juice.
3. Pour the custard into the prepared crust and bake it in the center of the oven for 10 minutes, then reduce the heat to 325°. Bake until the pie is set, about 40 to 50 minutes. Cool it on a wire rack. Store in the refrigerator.
4. Serve with whipped cream and cherries.

Check out our packed schedule of cooking classes, demonstrations and store events!

Print Recipe