Made with simple ingredients and very easy to assemble, this creamy, sweet, and tangy buttermilk pie recipe is perfect for all occasions. Serve it either at room temperature or cold on its own or topped with whipped cream and fresh berries!
Preheat the oven to 350°F. Cover a 9- to 10-inch deep pie dish with pie crust and decorate the edges to your liking. Place on baking sheet.
In a large bowl, beat butter and sugar together with an electric mixer on medium speed until creamy and smooth. Mix in 1 egg at a time until incorporated.
Mix in the flour and salt on low speed. Add the buttermilk and vanilla and mix until combined. Add a couple teaspoons of lemon juice if desired. Carefully pour into pie crust.
Bake 45 to 50 minutes, or until lightly browned on top with a slight jiggle in the center. If browning too quickly, cover loosely with foil. Transfer to a cooling rack to cool 30 minutes. Cover and chill 2 to 3 hours, or until set. Serve at room temperature with a dollop of whipped cream and your favorite toppings.
Notes
Pie crust: You can use store-bought or try it with my easy pie crust recipe. Storage: This pie is best served the same day. Wrap any leftovers loosely with plastic wrap and store in the refrigerator up to 3 days. Freeze. Store in a zip-top bag in the freezer up to 2 months. Thaw in the fridge overnight before serving.