Gluten-Free Buttermilk Pie Recipe

This delicious buttermilk pie recipe is the perfect pudding for Thanksgiving. This old fashioned recipe is straight from my families cookbook and I can't wait for you all to try it!

I’ll never forget holidays at my Grandma Thompson’s house. From the moment I woke up to the moment I went to bed, my grandmother would be busy in the kitchen. I kid you not, she would make everyone’s favorite dessert--cake, pies, cookies, you name it she baked it. She had 5 children, all married with kids.

There were a lot of people and a lot of favorites, but she managed to please us all. Looking back, I can see where I get my love of hosting and cooking from. My grandmother cooked much like I do, throwing ingredients together without a recipe.

For years no one knew how she made many of her recipes because they were all in her head. Luckily my Aunt had the good sense to follow her around and write down my grandmother’s now famous (to us) recipes.

For me it’s really important to carry on her sweet legacy, because my grandmother suffered for many years with Alzheimer's Disease before passing away. By sharing her recipes, I keep her memory alive and I know seeing me cook and bake now would bring the greatest joy to her heart.

A Family Favorite Buttermilk Pie Recipe

All sentiments aside, I hope you are ready for this life changing pie. I grew up watching my grandmother make it and then my mother started making it during the holidays, and now I get the joy of making it too. I’ll start by saying, it’s not healthy.

Pie isn’t meant to be healthy but it’s also not meant to be eaten everyday (though my husband would argue that is not true). Everything in moderation...well, except when it comes to this pie, which my father, brothers, and husband would gladly sit down and eat an entire one to themselves.

How To Make This Buttermilk Pie Recipe

Crust

• Measure the flour into a large bowl. Whisk the salt and sugar into the gluten free flour.
• Grate chilled butter then gently toss the shredded butter into the flour mix until it is evenly distributed throughout.
• Add the beaten egg, gently work it in with your fingers until the mixture is crumbly. Do not overwork.
  Add cold water one tablespoon at a time, working it in by hand until a moist, crum dough forms. The crumbles should compress in shape and stick when squeezed together. If it gets a little too sticky or wet, just add a bit more flour. 
• Shape the dough into a large ball. Cut the ball in half, set one half to the side. Place one dough ball onto a sheet of parchment paper that has been sprinkled with additional gluten free all purpose flour mix.
• Press with your hand to make a flat circle.
• Sprinkle a small amount of gluten free flour mix over then covering with another sheet of parchment paper.
• Roll out dough into a circle that’s about 2” wider then your pie pan.
  Carefully peel off the top layer of parchment. Pick up the rolled pie crust by the under layer or parchment, center it over the pie plate, and flip it into your pan.
• Slowly pull the bottom layer of parchment off of the pie crust. If the crust breaks apart at any point just pinch the dough back together in those spots.

Filling

• Preheat oven to 350 degree.
• With a mixer, combine sugar and softened butter.
• Seperate your 3 egg yolks from their whites, set white aside.

• Add yolks, and 1 egg to sugar/butter mixture, mix until well combined.
• Add vanilla, buttermilk, and cornstarch and mixed on medium for 2 minutes.
• Pour mixture into your pie crust and COVER crust edges with foil or pie crust covers.
• Bake for 1 hour or until toothpick comes out smooth. Should not be liquidy, but firm like a custard.
• Let cool before adding meringue.

Meringue

• Once your buttermilk pie has cooled completely, turn your oven on broil.
• Whisk your egg whites in a heavy duty mixer with 2 tablespoon powdered sugar until stiff peaks form about 4 minutes. Gently pour your whisked whites onto your pie and evenly spread with spatula. You can create peaks or leave it smooth

• Then place under the broiler for 2-3 minutes until golden brown color forms (be sure to WATCH, this can over brown very quickly!).

The perfect Thanksgiving dessert!

This buttermilk pie recipe is a fun unique flavor to bring to your holiday gathering. I love it’s out of the box textures too. My favorite thing is to watch someone take a tiny sliver to “try” it and then watch them come back for second leaving with a much larger portion of course. It’s safe to say some would call this pie addicting.

What does buttermilk pie taste like?

It’s hard to describe a buttermilk pie, my best effort is to say this, if you like custard, creme brulee, or puddings, you will love this pie. It’s got a crispy crust with a creamy, sweet, gooey middle and is topped with a light, perfectly browned meringue.

Gluten-free Buttermilk Pie Recipe

My grandmothers crusts are basically impossible to replicate in gluten free form, but I make my best efforts with this version. Pie crusts may seem intimidating but they are actually pretty simple. The key is to not overwork the dough.

This buttermilk pie recipe of course can be made with a standard pie crust, or to make it super easy, the filling and meringue can be paired with a crust from the refrigerated or frozen section. Just pour the mixture into the thawed crust and bake.

Top Tips To Make This Buttermilk Pie Recipe

• This filling & meringue works great in a pre-made, uncooked crust of any kind.
• I still recommend covering your pie crust with foil before baking.
• These are my favorite gluten free pre-made crusts: wholely wholesome.
• Wrap a second pie crust in plastic wrap and then store in an airtight contain in the freezer for up to 5 months. Great for quiche or a second buttermilk pie.

Be sure to check out these other delicious dessert recipes!

• Gluten Free Pineapple Upside Down Cake
• Gluten Free Carrot Bundt Cake with Coconut
• Blueberry Hand Pies with Lavender (Gluten Free and Paleo!)
• Grilled Peaches with Pecan Crunch & Ice Cream (GF + DF)

I would love to hear from you if you've made this recipe! Be sure to leave a comment and star rating below!

Grandma's Buttermilk Pie with a Gluten Free Crust

Jen Pinkston

It’s hard to describe a buttermilk pie, my best effort is to say this, if you like custard, creme brulee, or puddings, you will love this pie. It’s got a crispy crust with a creamy, sweet, gooey middle and is topped with a light, perfectly browned meringue.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings (+ 2 crusts)

Calories 513 kcal

Ingredients

  

1x2x3x

Crust

• 2 c gluten free Namaste Flour + more for surfaces
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ c 8 tablespoon chilled butter, grated
• 1 egg lightly beaten
• ⅔ c cold water added slowly by tbsp

Filling

• ½ c butter softened
• 1 ½ c sugar
• 3 egg yolks + 1 egg
• 2 tablespoon organic cornstarch
• 1 teaspoon vanilla
• ½ c buttermilk

Meringue:

• 3 egg whites
• 2 tablespoon powdered sugar
• ½ teaspoon cream of tartar optional

Instructions

 

• Crust
• Measure the flour into a large bowl. Whisk the salt and sugar into the gluten free flour.
• Grate chilled butter then gently toss the shredded butter into the flour mix until it is evenly distributed throughout.
• Add the beaten egg, gently work it in with your fingers until the mixture is crumbly. Do not overwork.
• Add cold water one tablespoon at a time, working it in by hand until a moist, crum dough forms. The crumbles should compress in shape and stick when squeezed together. If it gets a little too sticky or wet, just add a bit more flour.
• Shape the dough into a large ball. Cut the ball in half, set one half to the side. Place one dough ball onto a sheet of parchment paper that has been sprinkled with additional gluten free all purpose flour mix. Press with your hand to make a flat circle.
• Sprinkle a small amount of gluten free flour mix over then covering with another sheet of parchment paper.
• Roll out dough into a circle that’s about 2” wider then your pie pan.
• Carefully peel off the top layer of parchment. Pick up the rolled pie crust by the under layer or parchment, center it over the pie plate, and flip it into your pan.
• Slowly pull the bottom layer of parchment off of the pie crust. If the crust breaks apart at any point just pinch the dough back together in those spots.
• Filling
• Preheat oven to 350 degree.
• With a mixer, combine sugar and softened butter.
• Seperate your 3 egg yolks from their whites, set white aside.
• Add yolks, and 1 egg to sugar/butter mixture, mix until well combined.
• Add vanilla, buttermilk, and cornstarch and mixed on medium for 2 minutes.
• Pour mixture into your pie crust and COVER crust edges with foil or pie crust covers.
• Bake for 1 hour or until toothpick comes out smooth. Should not be liquidy, but firm like a custard.
• Let cool before adding meringue.
• Meringue
• Once your pie has cooled completely, turn your oven on broil.
• Whisk your egg whites in a heavy duty mixer with 2 tablespoon powdered sugar until stiff peaks form about 4 minutes. Gently pour your whisked whites onto your pie and evenly spread with spatula. You can create peaks or leave it smooth, then place under the broiler for 2-3 minutes until golden brown color forms (be sure to WATCH, this can over brown very quickly!).

Notes

This filling & meringue works great in a premade, uncooked crust of any kind. I still recommend covering your pie crust with foil before baking. These are my favorite gluten free pre-made crusts: wholely wholesome.

**Wrap second pie crust in plastic wrap and then store in an airtight contain in the freezer for up to 5 months. Great for quiche or a second buttermilk pie.

Nutrition

Nutrition Facts

Grandma's Buttermilk Pie with a Gluten Free Crust

Amount per Serving

Calories

513

% Daily Value*

Fat

 

27

g

42

%

Saturated Fat

 

16

g

100

%

Cholesterol

 

156

mg

52

%

Sodium

 

395

mg

17

%

Potassium

 

84

mg

2

%

Carbohydrates

 

65

g

22

%

Fiber

 

3

g

13

%

Sugar

 

42

g

47

%

Protein

 

7

g

14

%

Vitamin A

 

861

IU

17

%

Calcium

 

56

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword homemade buttermilk pie, old fashioned buttermilk pie, traditional buttermilk pie

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