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Gluten-Free Buttermilk Pie Recipe

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Learn how to make the best Gluten Free Buttermilk Pie with a flaky homemade pie crust. This is referred to as “The Southern Classic” in our home because it’s a true comfort food… not to mention my family loves it.

As a huge bonus, the ingredients are affordable compared to many other pie recipes, making it a great choice for Thanksgiving, Christmas or the average weeknight.

Gluten free buttermilk pie slice on square white plate on wood table next to pie plate.

Gluten Free Buttermilk Pie Recipe

This Gluten Free Buttermilk Pie is a delicious and easy to make dessert that the whole family will love.
5 from 11 votes
Print Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Recipe Servings: 8

Ingredients

Gluten Free Pie Crust Ingredients

  • 1 ¼ cups Cup4Cup gluten free flour
  • ¼ teaspoon sea salt
  • 1 tablespoon granulated sugar
  • ½ cup butter - cold
  • ¼ cup filtered water - ice cold

Buttermilk Pie Filling Ingredients

  • 4 eggs
  • 1 cup granulated sugar
  • 2 tablespoons Cup4Cup gluten free flour - plus a little extra for dusting
  • ½ cup butter - melted
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Small saucepan
  • Pie Pan

Instructions

Gluten Free Pie Shell Instructions

  • Add the flour, salt and sugar to a mixing bowl, then stir to combine.
    Cup4Cup gluten free flour, sugar and salt in a clear glass mixing bowl on wood table.
  • Add cold cubed butter to the bowl.
    Chopped up butter in glass mixing bowl with flour, sugar and salt combo.
  • Combine using a dough blender.
    Dough blender in glass mixing bowl with gluten free pie crust ingredients, mixed to a light crumble.
  • Once it's well combined, add the ice cold water, one tablespoon at a time, until you're able to form a ball from the dough.
    Consistency that gluten free pie crust dough should be before making a ball.
  • Roll the dough into a ball and wrap with plastic wrap, then refrigerate for at least an hour.
    Gluten free pie crust dough rolled into a ball and wrapped in plastic wrap on wood table.
  • Remove the dough from the refrigerator, then roll it out and press it into your pie pan. You may need to use your hands to smooth and even it out throughout the pan. Dust lightly with gluten free flour.
    Homemade gluten free pie crust in pie pan on wood table.

Buttermilk Pie Filling Instructions

  • Preheat your oven to 325° F.
  • In a medium mixing bowl, beat the eggs slightly.
    Eggs beaten with a whisk in a clear glass mixing bowl on a wood table.
  • Whisk in the sugar and flour, then mix in the melted butter, buttermilk and vanilla, and whisk until well combined.
    Buttermilk pie filling being whisked in clear glass mixing bowl.
  • Pour the buttermilk batter into your prepared gluten free pie shell. Sprinkle a little more gluten free flour on top of your buttermilk batter.
    Gluten free buttermilk pie ready to be baked.
  • Bake the pie for about an hour, or until the custard is set.
    Baked gluten free buttermilk pie cooling on a wood table.
  • Serve your gluten free buttermilk pie warm or refrigerate and eat cold the next day.
    Close up of slice of homemade gluten free buttermilk pie on white dessert plate next to pie pan on wood table.

Notes

See tips and answers to questions below.

Nutrition Information Per Serving

Calories: 435kcal | Carbohydrates: 44g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 148mg | Sodium: 354mg | Potassium: 91mg | Fiber: 2g | Sugar: 30g | Vitamin A: 902IU | Calcium: 83mg | Iron: 1mg

Answers to Questions About Buttermilk Pie

This buttermilk pie recipe is simple and straightforward, but there are a few questions we get asked frequently.

1. DO NOT MELT THE BUTTER WHEN MAKING THE CRUST!!!

YES… melt the butter for the filling… and seriously, don’t melt the butter for the crust. The “crust butter” has to be COLD or your crust will not come out flaky… it will come out like cardboard. I like flaky crust; if you like hard cardboard crust, to each their own.

2. What does buttermilk pie taste like?

You’ll love it! The flavor and texture of the filling is a lot like a rich, creamy vanilla custard… but WAY better!!!

3. Should it be eaten warm or cold?

That’s up to you… it’s delicious both ways. We always eat it warm for dessert the first night, then cold for breakfast the next morning!

4. Why is my batter runny?

Your batter should be runny, don’t worry. The custard like filling will set as it bakes. If your batter is thick, you did something wrong.

5. How do I know my pie is done?

The top of the pie should be a golden brown color and the filling should be set. You will need to gently move the pan back and forth, if the center is “jiggly” put it back in for a little more time. I usually put it back in at 10 minute increments until it stops moving.

6. Will this recipe work with a different pie crust?

You should be able to use any homemade or store bought pie crust with the buttermilk pie filling, but it may not be as flaky and delicious as my recipe, because mine is that good. But hey, if you don’t want to make this ridiculously easy and uber flakey pie crust, who am I to stop you?

7 Secrets to Gluten Free Baking

3 slices of homemade gluten free bread on cutting board.

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7. How long will this pie keep?

Ours has never lasted longer that 24 hours in our home, because it’s eaten that fast. Assuming you don’t gorge yourself on it as our family does… it should last in the refrigerator for 3-4 days if you have better will power. Don’t store this pie on the counter, only in the fridge.

Slice of gluten free buttermilk pie on white dessert plate in front of pie pan missing a slice.

7 Secrets to Gluten Free Baking

Everything you need to know to get started with gluten free baking.

3 slices of homemade gluten free bread on cutting board.

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