Introduction

If you’re searching for a dessert that is both comforting and refreshing, this Easy Strawberry Buttermilk Pie is exactly what you need. With its velvety custard-like filling, tangy buttermilk base, and sweet bursts of fresh strawberries, this pie is a delightful twist on a classic Southern recipe. Whether you’re serving it at a family dinner, a holiday gathering, or simply indulging on a quiet evening, this pie is guaranteed to impress with its balanced flavors and beautiful presentation.

My Recipe Story

I first discovered buttermilk pie while traveling through the South, where this traditional dessert is cherished for its simplicity and timeless flavor. The moment I tasted it, I was hooked. Later, I decided to put my own spin on it by adding fresh strawberries, which not only give the pie a pop of color but also complement the creamy custard with a fruity sweetness. Over time, this version became a family favorite, often requested for birthdays, Easter brunches, and summer get-togethers. It’s now one of those recipes that feels like a little piece of home every time I bake it.

Why You’ll Love This Recipe

Classic meets modern: A traditional buttermilk pie enhanced with fresh strawberries for a unique twist.
Simple ingredients: Made with pantry staples and fresh berries you may already have on hand.
Versatile occasion pie: Perfect for holidays, potlucks, or an everyday dessert craving.

Make-ahead friendly: Can be baked ahead and stored, saving you time when entertaining.
Crowd-pleasing flavor: Creamy, tangy, and sweet with a custardy texture everyone loves.

Ingredient Breakdown

At the heart of this recipe is buttermilk, which provides a rich tanginess and tender custard texture that sets this pie apart from other cream-based desserts. The acidity in the buttermilk balances the sugar, keeping the filling from being overly sweet and giving it that signature flavor profile. Eggs help the filling set beautifully while creating a silky smooth consistency.

Fresh strawberries are the star of the show, folded into the filling and scattered on top before baking. Their natural sweetness intensifies in the oven, creating jammy bursts that blend seamlessly with the creamy custard. A touch of vanilla extract enhances the richness, while a hint of lemon zest brightens the flavors, ensuring every bite tastes fresh and vibrant.

The crust can be homemade or store-bought, depending on how much time you have. A buttery, flaky crust provides the perfect base for the luscious filling. If making from scratch, an all-butter pie crust works best for both flavor and structure.

Equipment You’ll Need

9-inch pie dish
Mixing bowls
Whisk

Measuring cups and spoons
Rubber spatula
Baking sheet (to catch drips)

Cooling rack

Step-by-Step Directions

Prepare the crust: If using a homemade crust, roll out your dough and gently fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill the crust in the refrigerator for at least 30 minutes to prevent shrinking during baking. If using a store-bought crust, simply place it into the dish and set aside while you prepare the filling.
Preheat the oven: Set your oven to 350°F (175°C). Position a rack in the center to ensure even baking. Place a baking sheet on the rack to catch any potential drips from the pie. This not only keeps your oven clean but also helps regulate heat for the pie dish.

Mix the wet ingredients: In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly pale in color. This step is important for incorporating air into the mixture, which contributes to the pie’s light custardy texture once baked.
Add the flavor base: To the egg mixture, add the buttermilk, melted butter, vanilla extract, and lemon zest. Whisk until smooth and fully combined. The melted butter enriches the custard, while the lemon zest provides brightness that pairs perfectly with the strawberries.
Incorporate the strawberries: Gently fold in half of the diced strawberries using a spatula. This ensures even distribution without breaking down the berries too much. Reserve the other half of the strawberries to scatter over the top of the filling just before baking.

Assemble the pie: Pour the filling into the prepared crust, smoothing the top with a spatula. Evenly scatter the reserved strawberries over the surface. This creates a visually appealing finish and ensures every slice has a perfect balance of fruit and custard.
Bake the pie: Place the pie on the preheated baking sheet and bake for 45–55 minutes, or until the center is just set and slightly wobbly when gently shaken. The edges should be golden brown, and the strawberries on top should look slightly caramelized.
Cool completely: Remove the pie from the oven and transfer to a cooling rack. Allow it to cool completely at room temperature before slicing. This cooling period allows the custard to firm up for clean, neat slices.

Variations & Substitutions

If strawberries aren’t in season, you can substitute with raspberries, blueberries, or even diced peaches for a summery twist. For a richer flavor, try adding a pinch of nutmeg or cinnamon to the custard base. If you prefer a gluten-free option, use a gluten-free pie crust and ensure all other ingredients are certified gluten-free. You can also swap the buttermilk with a mixture of milk and lemon juice if buttermilk is unavailable, although the flavor will be slightly less tangy.

Expert Tips & Troubleshooting

Always chill your pie crust before baking to prevent shrinking and soggy bottoms.
If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.

Check for doneness by gently shaking the pie—slight jiggle in the center is perfect, but it should not look liquidy.
For the best flavor, allow the pie to cool completely and chill for at least 2 hours before serving.

Storage, Freezing & Make-Ahead

This pie can be stored in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. The flavors actually deepen as it rests, making it even more delicious the next day. For longer storage, wrap the cooled pie tightly and freeze for up to 2 months. To serve, thaw in the refrigerator overnight. If you want to make it ahead, you can prepare the crust and filling separately and assemble right before baking.

Serving Ideas & Pairings

Serve this Strawberry Buttermilk Pie chilled or at room temperature, dusted lightly with powdered sugar or topped with a dollop of whipped cream. For a decadent touch, pair with a scoop of vanilla bean ice cream. This pie also pairs beautifully with a hot cup of coffee or tea, making it suitable for both dessert tables and afternoon treats. If serving at a brunch, it complements savory dishes like quiche or ham and cheese croissants perfectly.

FAQ

Can I use frozen strawberries? Yes, but thaw and drain them well before adding to prevent excess liquid from affecting the custard.

Do I need to blind-bake the crust? For this recipe, blind-baking isn’t necessary, but chilling the crust helps ensure it bakes evenly without becoming soggy.

Can I make this pie ahead of time? Absolutely. It tastes even better after chilling for a few hours, making it perfect for entertaining.

What can I use if I don’t have buttermilk? Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

How do I know when the pie is done? The edges should be set, and the center should have a slight jiggle but not appear runny.

Final Thoughts

This Easy Strawberry Buttermilk Pie is a celebration of creamy custard, tangy buttermilk, and sweet, juicy strawberries—all tucked into a buttery crust. It’s simple enough for weeknight baking but elegant enough to grace any holiday table. Whether you’re new to baking or a seasoned home cook, this recipe is approachable, rewarding, and sure to become a staple in your dessert rotation. Give it a try, and you’ll see why it’s a family favorite in so many homes.

Easy Strawberry Buttermilk Pie

Author: Sarah White
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x

Diet: Vegetarian

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Description

This creamy Strawberry Buttermilk Pie is tangy, sweet, and filled with fresh berries—perfect for gatherings, holidays, or a cozy dessert night.

Ingredients

Scale

1 unbaked 9-inch pie crust
3 large eggs

1 cup granulated sugar
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled

1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 cups fresh strawberries, diced (divided)

Instructions

Preheat the oven to 350°F (175°C). Place a baking sheet on the center rack to catch drips.
Fit the pie crust into a 9-inch dish, trimming and crimping the edges as desired. Chill for 20–30 minutes.
In a large bowl, whisk eggs and sugar until pale and smooth.

Add buttermilk, melted butter, vanilla, and lemon zest, whisking until fully combined.
Gently fold in half of the diced strawberries with a spatula.
Pour the filling into the prepared crust, then scatter the remaining strawberries evenly on top.

Bake for 45–55 minutes, until the edges are golden and the center is just set with a slight jiggle.

Cool completely on a wire rack before slicing and serving.

Notes

For best flavor, chill the pie for 2 hours before serving. Serve with whipped cream or vanilla ice cream. Store covered in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 50 minutes

Category: Dessert
Method: Baking
Cuisine: American