Gluten Free Buttermilk Pie

Total time3 hr 15 min

Prep time20 min

Cook time55 min

This classic Southern-style custard pie bakes up silky and just barely set, with a gentle wobble in the middle that firms into clean, sliceable wedges as it cools. Buttermilk gives the filling its signature tang, balanced by warm nutmeg and a hit of vanilla, while the eggs and sugar whisk together into a base that bakes glossy on top and creamy underneath. The crust turns deep golden and crisp along the crimped edge, holding that thin, pourable filling perfectly as it firms up in the oven. It's an old-fashioned dessert that tastes like something from a farmhouse kitchen, with barely any hands-on effort beyond whisking and pouring. Let it cool fully before slicing so every piece holds its shape and shows off that smooth, custardy center. This one's a genuinely solid choice for a gluten free dessert table.

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Ingredients

8 servings

For the crust

1 unbaked 9-inch pie crust
Goldbaum's All Natural Original Pie Crust, 6 oz
Sweet Loren's Pie Crust, 8.1 oz
See all

For the filling

3 large eggs
1 ½ cups granulated sugar
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp salt
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 cup buttermilk
1 tsp vanilla extract
¼ tsp ground nutmeg

Instructions

1
Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and place it in the refrigerator while you prepare the filling.
2
In a large mixing bowl, whisk the eggs until smooth and uniform in color, about 30 seconds.

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