Desserts
Recreating the Pioneer Woman buttermilk pie recipe brings that nostalgic homestyle comfort to your kitchen—where creamy buttermilk filling meets a golden, crispy lattice crust. This classic dessert balances tangy richness with a delicate crunch, just like the one Ree Drummond herself would serve.
The secret lies in a perfectly flaky crust and a velvety filling that sets just right.
What sets this pie apart is the lattice top, which adds visual appeal while keeping the filling tender. The buttermilk base creates a smooth, slightly tangy custard that contrasts beautifully with the buttery crust.
Baking at the right temperature ensures a crispy lattice that shatters when cut, while the filling remains silky and inviting.
Once out of the oven, this pie delivers that perfect balance of textures—each bite offers creamy filling, a hint of tartness, and that satisfying crunch from the lattice. It’s the kind of dessert that feels like a warm hug, ideal for family gatherings or a cozy weekend treat.
The aroma alone will have everyone gathering around the table.
Serve it slightly warm with vanilla ice cream or whipped cream for the full Pioneer Woman experience. The lattice pattern not only looks stunning but also makes slicing effortless. This recipe captures that homestyle charm while delivering professional-quality results every time.
Ingredients for pioneer woman buttermilk pie
Classic buttermilk pie meets rustic lattice charm—just like Ree Drummond’s homestyle dessert magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | For pie crust, sifted |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, for crust |
| Ice Water 💧 | ½ cup | Chilled for dough |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling, divided |
| Buttermilk 🥛 | 2 cups | Full-fat for richness |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Cornstarch 🌽 | ¼ cup | For thickening |
| Vanilla Extract 🌸 | 2 tsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Heavy Cream 🥛 | ½ cup | For lattice brushing |
The crust is where this pie shines. King Arthur flour gives the best flakiness, but any all-purpose works. Cold butter is non-negotiable—it creates those signature flakes. For the lattice, cut strips 1/4-inch wide to ensure crispiness without overpowering the filling. If your butter feels too soft, chill it for 30 minutes before mixing. The lattice pattern should look like a delicate web—practice makes perfect, but even imperfect strips taste amazing. For extra flair, brush the lattice with heavy cream before baking to achieve that golden, shatterproof finish.
Buttermilk is the heart of this pie, so don’t substitute. Homemade buttermilk (milk + vinegar) works best, but store-bought is fine if it’s full-fat. No buttermilk? Mix 2% milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes. The cornstarch is crucial—it ensures that silky, not-grainy texture. For a tangier kick, add 1 tsp lemon zest to the filling. If you’re short on sugar, reduce by 1/4 cup, but the pie will be less rich. The lattice strips can be cut ahead and stored in the fridge for up to 2 days—just let them sit at room temperature for 10 minutes before weaving.
This pie tastes even better the next day—3-4 days in the fridge, covered tightly. For serving, slice through the lattice strips cleanly with a sharp knife. Reheat individual slices at 350°F for 5-7 minutes to restore that crispy lattice. Freeze the whole pie (unbaked or baked) for up to 2 months—thaw overnight in the fridge. The filling stays creamy and the crust maintains its flakiness. Store leftovers in an airtight container with parchment between layers to keep the lattice from sogging.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by that ice water trick—just flour, butter, and a splash of ice makes the crust flaky without overworking it. Honestly, even if you’re not a baker, this crust comes together faster than my coffee brews.
- Tangy Sweet Magic: The buttermilk and sugar combo is where this pie shines—creamy, slightly tangy, and just sweet enough to feel like dessert (but sneaks into my breakfast rotation). That first bite? Pure satisfaction.
- Weeknight Hero: I’ve served this warm with ice cream after dinner, packed it in lunches for work, and even used it as a base for a pie bar. It’s the kind of recipe that works for brunch, potlucks, or when you just need something reliable.
- Budget-Friendly Luxury: Five ingredients, all pantry staples, and it stretches further than store-bought. Leftovers? They’re even better the next day—crust stays crisp, filling stays rich, and it’s still a steal at half the price of bakery pies.
Step-by-step instructions for Pioneer Woman buttermilk pie recipe
This classic buttermilk pie delivers a creamy, tangy filling with a golden lattice crust—every slice is perfect.
Prepare the Crispy Pie Crust
In a large bowl, combine the 3 cups All-Purpose Flour and 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add the 0.5 cup Ice Water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking—handle only until it holds when pressed.
Divide the dough in half and shape each into a disk. Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes the gluten for a flakier crust. Roll out one disk to fit a 9-inch pie dish, pressing gently to create an even base. Trim excess dough, leaving a ½-inch overhang. Fold the edges under and crimp decoratively. Blind-bake at 375°F for 15 minutes using pie weights or dried beans. Remove weights and bake 5 more minutes until lightly golden.
Mix the Creamy Buttermilk Filling
In a medium bowl, whisk together the 2 cups Buttermilk, 1.25 cups Granulated Sugar (reserving 2 tablespoons for the lattice), 4 whole Large Eggs, 2 tsp Vanilla Extract, and 1 tbsp Lemon Juice until smooth. The mixture should be thick but pourable. Stir in the 0.25 cup Cornstarch to help thicken the filling as it bakes.
Pour the filling into the pre-baked crust, smoothing the top with a spatula. The filling should reach just below the crust’s edge. Bake at 350°F for 40 minutes, until the center is nearly set but still slightly jiggly (it will firm up as it cools). This ensures a silky, not gelatinous, texture.
Create the Signature Lattice Top
Roll out the second dough disk to a 12x10-inch rectangle. Cut 8 strips (about 1½ inches wide) lengthwise. Arrange 4 strips horizontally across the pie, spacing them ½ inch apart. Brush with 0.5 cup Heavy Cream to seal. Top with the remaining 4 strips vertically, overlapping slightly at the corners. Trim excess dough and brush the lattice with more cream for a golden finish.
Bake the lattice-topped pie at 350°F for 25-30 minutes, until the crust is deep golden brown and the filling is fully set. The lattice should be crisp but not burnt. Let the pie cool completely on a wire rack before slicing—this prevents a runny filling.
Rest and Serve for Perfect Texture
Allow the pie to rest at room temperature for at least 2 hours before serving. This step is crucial—it lets the filling set properly and prevents a soggy crust. The contrast of the crisp lattice and creamy filling makes every bite irresistible.
Slice into 8 equal wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream. The tangy buttermilk balances the sweetness, while the flaky crust adds a satisfying crunch. Store leftovers covered at room temperature for up to 3 days or refrigerate for 5 days.
Pro Tips For Making Pioneer Woman Buttermilk Pie
- Chill the Dough: DESCRIPTION: Roll out that pie crust and stick it in the fridge for 20 minutes before baking—yes, even if you’re eager to get it in the oven. I used to skip this, and the crust would puff up unevenly or worse, shrink back into a sad, dense circle. Cold dough behaves better, especially when you’re dealing with buttermilk filling that’s already liquid gold.
- Measure Butter Cold: DESCRIPTION: Scoop that unsalted butter straight from the fridge and measure it in the bowl—don’t soften it first. Packed butter creates flaky layers in the crust, while softened butter just melts into a greasy mess. Trust me, your pie crust will thank you with that perfect shatter.
- Whisk the Buttermilk: DESCRIPTION: Give that buttermilk a quick whisk before mixing it into the filling—even if it looks fine. Sometimes it separates, and you don’t want lumps turning your smooth filling into a textured disaster. A quick stir ensures everything blends like a dream.
- Preheat the Pan: DESCRIPTION: Pop your pie dish into a 375°F oven for 10 minutes before adding the crust—this gets the bottom hot and ready to bake evenly. I learned this after one pie where the center stayed doughy while the edges crisped up. Preheating guarantees a consistent bake, not a patchwork of textures.
Best sauces and condiments for this recipe
Classic Whipped Cream
This pie practically begs for a cloud of homemade whipped cream—light, airy, and just sweet enough to complement the tangy filling. I whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
For extra flair, dust with ground cinnamon or a pinch of nutmeg before serving. Store-bought whipped cream works in a pinch, but homemade elevates the Pioneer Woman touch. 🥛
Vanilla Ice Cream
A scoop of vanilla ice cream transforms this pie into a decadent dessert. I recommend Blue Bell or Breyers for that creamy, nostalgic texture. For a grown-up twist, try vanilla bean ice cream—its rich flavor mirrors the pie’s depth.
Serve slightly softened ice cream so it melts beautifully into the warm pie. A drizzle of caramel sauce adds a modern touch without overpowering the classic flavors. 🍦
Honey Drizzle
For a subtle sweetness boost, drizzle warm pie slices with local honey—I love Manuka honey for its floral notes. Start with 1 tablespoon, warming it slightly to make it pourable. The honey’s natural tartness cuts through the richness, adding a sophisticated finish.
A sprinkle of toasted pecans or walnuts adds crunch. This pairing feels rustic yet refined, just like Ree’s homestyle charm. 🍯
Lemon Curd Swirl
Brighten each slice with a dollop of homemade lemon curd—its zesty tang balances the pie’s creaminess. I make mine with 3 egg yolks, ½ cup sugar, ½ cup butter, and juice of 2 lemons, cooked until thick.
Swirl it into the filling before baking for a marbled effect, or serve it on top for a pop of color. Store-bought curd works, but homemade tastes like sunshine. 🍋
Caramel Sauce
A salted caramel sauce adds a luxurious touch to every bite. Simmer 1 cup sugar until amber, then whisk in ½ cup heavy cream and 2 tablespoons butter. Finish with a pinch of flaky salt.
Drizzle over slices or use it to moisten the crust for dipping. For extra indulgence, top with sea salt flakes—the contrast of sweet, salty, and creamy is pure magic. 🍯
Spiced Syrup
Warm ½ cup apple cider with 2 tablespoons brown sugar, 1 cinnamon stick, and 2 cloves until fragrant. Strain and drizzle over pie slices for a cozy, aromatic finish.
This syrup enhances the pie’s vanilla notes while adding depth. Perfect for fall gatherings, it feels like a hug in dessert form. 🍂
Nutrition facts
Frequently asked questions
Can I make the lattice crust ahead of time?
Cut the lattice strips and store them in the fridge for up to 2 days before assembling. Let them sit at room temperature for 10 minutes before weaving to prevent cracking. The dough won't lose its flakiness if properly wrapped in plastic wrap. This is a great time-saver for busy days.
Why does my buttermilk pie filling look grainy?
Graininess usually means the filling wasn't cooked long enough or the cornstarch wasn't properly incorporated. Always bake until the center is just set (40 minutes at 350°F), but still slightly jiggly. Whisk the filling thoroughly before pouring and ensure your cornstarch is lump-free. A splash of cold water can help smooth it out if needed.
What's the best way to store leftover pie?
Keep the pie covered at room temperature for up to 3 days, or refrigerate for 5 days in an airtight container. For longer storage, freeze the whole pie (baked or unbaked) for up to 2 months350°F for 5-7 minutes to restore the lattice's crispness. Always place parchment between layers to prevent sogginess.
Can I substitute buttermilk in this recipe?
If you're without buttermilk, mix 2% milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes until slightly curdled. For extra tang, add ½ teaspoon cream of tartar to the mixture. The pie will still be delicious, though the texture may be slightly less rich. Avoid using sour cream or yogurt as direct substitutes.
How do I fix a soggy bottom crust?
A soggy bottom usually means the filling was too wet or the crust wasn't pre-baked properly. For future pies, always blind-bake the bottom crust for 15 minutes before adding filling. If your pie is already baked, you can't fix it—but prevent future issues by ensuring your filling is thick enough (it should coat the back of a spoon) and that your oven temperature is accurate.