This Easy Buttermilk Pie is a Southern favorite. I often saw it on the dessert menus when I lived in Georgia.
The taste of buttermilk pie reminds me of custard, which isn’t a surprise since it contains egg and vanilla.
However, since most restaurant buttermilk pies aren’t gluten free, I would only indulge in a taste of my husband’s order.
Making a buttermilk pie recipe that’s gluten free
So, the first challenge was to create a gluten free buttermilk pie. Pretty easy to do by substituting an all purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
I love this product because it cooks up just like regular flour in my gluten free recipes.
The second way I made this buttermilk pie gluten free is by using Mi-Del Gluten Free Pie Crusts – either ginger snap or graham cracker. Using a ready made gluten free pie crusts makes this buttermilk pie recipe even easier!
Why use lavender in a recipe for buttermilk pie?
My second challenge was to make a buttermilk pie that tasted like something out of the ordinary. Most recipes for buttermilk pie feature a little lemon zest, but what could I add? Hmmmm…
I love anything lavender, and keep a small jar of culinary lavender to use in cooking. Using it in a recipe for buttermilk pie seemed like a fun idea, especially when combined with lemon and vanilla flavors.
If you can’t find culinary lavender at your local gourmet cooking shop, you can buy culinary lavender online.
Make sure the lavender is culinary lavender grade, which is suitable for eating. You don’t want the kind that’s sold for crafting, which is called “ornamental lavender.”
Tips to make easy buttermilk pie
You can buy vanilla beans online if you can’t find them in a store near you.
I used a mini food processor to chop up the lavender and mix it into the sugar. You don’t want to bite into a slice of Easy Buttermilk Pie and come away with a mouthful of lavender flower buds, so chop it up!
I used full fat buttermilk in my buttermilk pie recipe. I don’t see why low fat buttermilk wouldn’t work just as well.
The Nordic Ware Natural Aluminum Commercial Baker's Half Sheet is made with commercial grade aluminum and won’t warp.
Don’t worry if your Easy Buttermilk Pie puffs up in the oven during baking. It’ll settle down after cooling though it may crack a little. No biggie if it does!
Refrigerating the buttermilk pie for a hour or two makes it so much easier to cut, especially if you use a pie server instead of a regular knife.
Refrigerating it means your buttermilk pie won’t fall apart when you move your slice from the pie to the plate, too!
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 2 teaspoons dried culinary lavender
- 1 buy vanilla bean, split lengthwise
- 3 tablespoons all-purpose gluten free flour
- 1/4 teaspoon sea salt
- 3 eggs, beaten
- 1 3/4 cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 (9-inch) gluten free pie crust (ginger snap or graham cracker)
- Preheat oven to 400 degrees F.
- Place sugar, lemon zest, and lavender in a food processor. Scrape seeds from the vanilla bean into a food processor. Pulse until lavender is finely chopped.
- Add gluten free flour and salt to the processor. Pulse until thoroughly mixed. Pour sugar mixture into a large bowl and set aside.
- Place beaten eggs, buttermilk, and then melted butter in a medium bowl. Gently beat with a wire whisk until thoroughly combined.
- Pour buttermilk mixture into sugar mixture and stir with wire whisk until completely combined.
- Place prepared pie crust on a baking sheet. Pour the buttermilk pie batter into the pie crust.
- Place pie in the oven and bake for 10 minutes at 400 degrees F. Then reduce oven temperature to 350 degrees F. Bake buttermilk pie for 50 minutes or until the center is firm.
- Remove pie from oven and cool on the countertop. Then refrigerate for 1-2 hours before serving.
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Serving Size:1 slice
Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 285mgCarbohydrates: 39gFiber: 1gSugar: 28gProtein: 6g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Published on August 3, 2016. Updated with new pictures and information.