Can I use frozen strawberries for this pie?

While fresh strawberries offer the best flavor and texture, you can use frozen ones. Ensure they are completely thawed and patted very dry to remove excess moisture. Tossing them lightly with a teaspoon of flour can also help absorb any remaining liquid.

How do I know when my Strawberry Buttermilk Pie is fully baked?

The pie is done when the edges are set and lightly golden, and the center still has a slight jiggle. The custard will continue to set as it cools. If the crust browns too quickly, you can cover the edges with aluminum foil.

What is the best way to store leftover Strawberry Buttermilk Pie?

Store any leftover Strawberry Buttermilk Pie in the refrigerator, loosely covered with plastic wrap or aluminum foil. It will remain fresh for 3-4 days. It can be enjoyed chilled or at room temperature.

Can this pie be made ahead of time for an event?

Yes, Strawberry Buttermilk Pie is an excellent make-ahead dessert! You can bake it a day in advance and store it in the refrigerator. The flavors often deepen and meld beautifully after chilling, making it perfect for entertaining.

The Best Strawberry Buttermilk Pie Recipe: Tangy, Sweet & Southern Classic

Name: Strawberry Buttermilk Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 1 (9-inch) unbaked pie crust (store-bought or homemade); 1 1/2 cups fresh strawberries, hulled and sliced; 1 1/2 cups granulated sugar; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted; 4 large eggs, beaten; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 teaspoon lemon zest (optional, for extra tang)

Description

This classic Southern pie combines a creamy, tangy buttermilk custard with sweet fresh strawberries in a buttery, flaky pie crust for a delightful dessert.

Ingredients

Scale

1 (9-inch) unbaked pie crust (store-bought or homemade)
1 1/2 cups fresh strawberries, hulled and sliced
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
4 large eggs, beaten
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional, for extra tang)

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Carefully place the unbaked pie crust into a 9-inch pie plate.
Step 2: Arrange the sliced strawberries evenly across the bottom of the pie crust.
Step 3: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined.
Step 4: Add the melted butter, beaten eggs, buttermilk, and vanilla extract to the sugar mixture. Whisk thoroughly until the mixture is smooth and lump-free. If using, stir in the lemon zest.
Step 5: Gently pour the buttermilk filling mixture over the strawberries in the prepared pie crust, distributing it evenly.
Step 6: Bake for 50-60 minutes, or until the pie's edges are set and lightly golden brown, and the center has a slight jiggle when gently shaken. If the crust begins to brown too quickly, you can cover the edges loosely with aluminum foil.
Step 7: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving. This is crucial for the custard to fully set and achieve the perfect texture.

Notes

For an extra touch of flavor, serve this pie with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. Make sure your buttermilk is at room temperature before mixing for a smoother custard.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 38g
Sodium: 210mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg

Description

Ingredients

Instructions

Notes

Nutrition

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