Cookbook author and former Bon Appétit food editor Alison Roman developed this lemon buttermilk pie more than a decade ago, and it remains one of our most-loved pie recipes. Think of it as a brighter, more fragrant take on chess pie, with the tang of buttermilk in both the flaky crust and silky filling.
Fresh lemon zest and lemon juice keep the custard vibrant, while just a pinch of saffron adds delicate floral notes and a golden hue without overpowering the citrus. If you’re new to cooking with saffron, a little goes a long way. If you’d rather skip it, the pie will still be delicious.
In the crust, buttermilk creates an especially tender, flaky texture. Blind baking is critical to ensure it stays crisp beneath the creamy filling. Handle the dough gently to keep it flaky, and let the finished pie cool completely before serving with softly whipped cream.
Lemon Buttermilk Pie FAQ
What does buttermilk do in this pie? Can I swap it out?
Buttermilk adds a subtle tang that balances the sweetness of the custard. It’s also used in the pie dough, where it helps create a tender, flaky crust.
While there are some applications in which it’s easy to substitute buttermilk for a similar ingredient, this isn’t the place. It is a “buttermilk” pie, after all. However, if you absolutely must, plain kefir is an easy 1:1 substitute. Plain whole-milk yogurt thinned with milk until pourable also works.
Where did buttermilk pie come from?
Buttermilk pie is a classic Southern dessert with roots that stretch back to early American home baking. Like chess pie, it was traditionally made with pantry staples—eggs, sugar, butter, and cultured dairy—making it an affordable dessert that didn’t rely on fresh fruit or expensive ingredients. This version stays true to that creamy custard tradition while adding bright lemon and an optional pinch of saffron.
Do I have to use saffron?
No. The saffron is optional, but a small pinch lends a subtle floral aroma and golden color. If you’re skipping it, a tiny splash of almond extract is a great way to add a little complexity.
Why do I need to blind-bake the crust?
Blind baking sets and browns the crust before the custard filling goes in, preventing a soggy bottom and ensuring the crust bakes up crisp and flaky.
Recipe information
Yield
8 Servings
Ingredients
Dough
1¼
1
½
½
¼
Filling and assembly
2
3
1¼
1¼
1
⅓
¼
2
Need to make a substitution?
Preparation
Dough
Step 1
Pulse 1¼ cups (156 g) all-purpose flour, 1 Tbsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Step 2
Transfer to a large bowl and add ¼ cup buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
Filling and assembly
Step 3
Preheat oven to 325°. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, allowing dough to slump down into dish. Trim dough, leaving about a 1" overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork. Freeze 15 minutes.
Step 4
Line crust with parchment paper or foil, leaving overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edges, 20–25 minutes. Remove parchment and weights and bake until surface looks dry, 10–12 minutes longer.
Step 5
Meanwhile, blend 3 large eggs plus 6 large egg yolks, 1¼ cups buttermilk, 1¼ cups (250 g) sugar, 1 Tbsp. finely grated lemon zest, ⅓ cup fresh lemon juice, ¼ tsp. Diamond Crystal or Morton kosher salt, and a pinch of saffron threads (if using) in a blender until smooth. With motor running, add 2 Tbsp. all-purpose flour, then 2 Tbsp. unsalted butter, melted, cooled slightly. Tap blender jar against countertop to burst any air bubbles in filling and pour through a fine-mesh sieve into warm crust; discard any solids (some saffron threads might sneak through the strainer; this is fine).
Step 6
Bake pie, rotating halfway through and covering edges of crust with foil if browning too quickly before filling is done, until filling is set around edges but center still jiggles slightly when gently shaken, 55–65 minutes. Transfer pie to a wire rack and let cool. Serve pie topped with whipped cream.
Do Ahead: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.
Editor’s note: This buttermilk pie recipe was first printed in our March 2014 issue; it has been updated for style. Head this way for more of our favorite cream pie recipes →
