Here’s a and easy recipe for Strawberry Buttermilk Pie — a delicious, creamy pie with a tangy twist from the buttermilk and fresh, sweet strawberries. Perfect for spring or summer!
Easy Strawberry Buttermilk Pie Recipe
Ingredients
For the crust:
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1 pre-made pie crust (9-inch) — or homemade if you prefer
For the filling:
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1 cup fresh strawberries, chopped (about 8-10 medium strawberries)
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1 cup granulated sugar
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3 tablespoons all-purpose flour
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1/4 teaspoon salt
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2 large eggs
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1 cup buttermilk
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2 tablespoons unsalted butter, melted and cooled
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1 teaspoon vanilla extract
Optional for topping:
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Whipped cream or powdered sugar
Instructions
1. Prepare the crust:
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Preheat your oven to 350°F (175°C).
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Roll out your pie crust into a 9-inch pie dish if not pre-rolled. Press gently along the bottom and sides.
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Use a fork to prick the bottom of the crust lightly (this prevents bubbles).
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You can blind bake the crust for about 7-8 minutes if you want a firmer crust, but it’s optional.
2. Prepare the strawberries:
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Wash and hull your strawberries, then chop into small pieces.
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Pat them dry with a paper towel to avoid excess moisture in the filling.
3. Make the filling:
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In a mixing bowl, whisk together the sugar, flour, and salt.
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Add the eggs and whisk until smooth.
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Slowly add the buttermilk, whisking continuously until fully combined.
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Stir in the melted butter and vanilla extract.
4. Add strawberries to the filling:
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Gently fold the chopped strawberries into the filling mixture.
5. Assemble the pie:
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Pour the filling with strawberries into the prepared pie crust.
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Smooth the top gently with a spatula.
6. Bake:
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Bake the pie in the preheated oven for 45-50 minutes.
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The pie is done when the edges are set and a knife inserted near the center comes out clean or with just a few moist crumbs.
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If the crust edges brown too quickly, cover them loosely with foil halfway through baking.
7. Cool and serve:
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Allow the pie to cool completely on a wire rack.
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Chill in the fridge for at least 2 hours for best results.
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Serve cold or at room temperature with whipped cream or a dusting of powdered sugar.
Tips:
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You can substitute frozen strawberries (thawed and drained) if fresh aren’t available.
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Adding a little lemon zest to the filling can brighten the flavor even more.
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For a crunchy twist, sprinkle some sliced almonds on top before baking.