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 Recipe
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
- Mixing bowls
- Measuring cups and spoons
- Small saucepan
- Pie Pan
- Dough blender
Gluten Free Pie Shell Instructions
- Add the flour, salt and sugar to a mixing bowl, then stir to combine.
- Add cold cubed butter to the bowl.
- Combine using a dough blender.
- 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.
- Roll the dough into a ball and wrap with plastic wrap, then refrigerate for at least an hour.
- 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.
Buttermilk Pie Filling Instructions
- Preheat your oven to 325° F.
- In a medium mixing bowl, beat the eggs slightly.
- Whisk in the sugar and flour, then mix in the melted butter, buttermilk and vanilla, and whisk until well combined.
- Pour the buttermilk batter into your prepared gluten free pie shell. Sprinkle a little more gluten free flour on top of your buttermilk batter.
- Bake the pie for about an hour, or until the custard is set.
- Serve your gluten free buttermilk pie warm or refrigerate and eat cold the next day.
Nutrition Information Per Serving
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. 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.