Desserts
This Borden's buttermilk pie recipe delivers the creamy, tangy perfection that makes it a Southern classic. The secret lies in the vanilla-infused crust and rich filling that balances buttermilk's signature tang with sweetness. I've perfected this version after years of testing—it's foolproof for home bakers while staying true to tradition.
The recipe begins with a flaky crust infused with vanilla extract, creating that signature aroma that fills the kitchen as it bakes. The filling combines Borden's buttermilk with sugar, eggs, and a touch of cornstarch for that signature creamy texture without being overly thick.
Baking at 350°F for 50-60 minutes ensures a golden top and set filling that holds its shape when sliced.
What makes this pie truly special is how the buttermilk's natural acidity cuts through the sweetness, creating a perfect balance in every bite. The crust remains tender yet sturdy, while the filling stays creamy rather than gummy.
This is the kind of dessert that tastes like a home-cooked hug—rich, comforting, and impossible to resist.
Serve it warm with vanilla ice cream or whipped cream for the full experience, or enjoy it at room temperature for a refreshing treat. The recipe scales easily for gatherings, making it perfect for holidays or family dinners. Let's get baking!
Ingredients for borden's buttermilk pie
Flaky vanilla crust meets tangy buttermilk filling for this Southern classic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Plus 1 tbsp for crust |
| Pure Vanilla Extract 🌸 | 1 tbsp | For crust infusion |
| Ice Water 💧 | ½ cup | Chilled for crust |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Borden's Buttermilk 🥛 | 2 cups | Full-fat for creaminess |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling sweetness |
| Cornstarch 🌾 | 3 tbsp | Prevents gumminess |
| Vanilla Extract 🌸 | 1 tsp | For filling aroma |
| Salt 🧂 | ¼ tsp | Enhances flavor |
The crust's secret lies in cold butter and vanilla infusion—both critical for that signature aroma. For the butter, Crisco or European-style (like Plugrá) works best—it stays cold longer during mixing. The vanilla extract should be pure, not imitation. I always grab mine from Williams Sonoma or Penzeys for the best quality. Store your butter in the freezer for extra coldness, and let it sit out just 10 minutes before cutting into cubes. The flour? King Arthur or Gold Medal are my go-tos—they handle moisture perfectly without getting gummy.
No vanilla extract? Almond extract at half the amount works in a pinch, though it adds a subtle nutty note. The buttermilk can be substituted with 2 cups milk plus 2 tbsp vinegar or lemon juice—let it sit 5 minutes to curdle. For the filling, cornstarch is non-negotiable—it's what keeps the texture silky rather than gummy. If you're out, arrowroot powder at the same amount works too. The eggs should be room temperature—cold eggs can make the filling curdle. And if you're scaling this up? Use 3 extra-large eggs instead of 2 large for better volume.
This pie keeps beautifully—2 days at room temperature in an airtight container, or 5 days refrigerated. For holidays, I always bake it a day ahead and let it sit overnight; the flavors meld even better. The crust stays crisp for about 3 days if stored properly, but the filling remains creamy for 5 days. Freeze portions for up to 3 months—just thaw overnight in the fridge. Serve with vanilla ice cream or whipped cream for the full experience.
Why You'll Love This Recipe
- No-Fuss Pastry: I swear by this crust—just flour, butter, and ice water. No food processor, no overworking the dough. You can mix it by hand in 5 minutes while your coffee brews, and it still comes out flaky enough to make you believe you’re a real baker.
- Creamy Vanilla Hug: That buttermilk filling is where the magic happens. The sugar and vanilla dissolve into something silky, not too sweet, not too tart—just pure, comforting goodness. It’s the kind of pie that makes you forget it’s just flour and butter holding it together.
- Picnic or Potluck Hero: This pie travels like a dream. It’s sturdy enough for a beach blanket, sturdy enough for a church gathering, and sturdy enough for my kids to carry to their friends’ houses without spilling. (Yes, even on a Tuesday night.)
- Budget Bargain: Honestly, I make this when I’m broke. The ingredients cost pennies, and one pie feeds six. The leftovers? Even better the next day—if they last that long. My wallet and my taste buds both win.
Step-by-step instructions for Borden's buttermilk pie
Here's how to create a perfectly layered buttermilk pie with a flaky vanilla-infused crust and ultra-creamy filling.
Prepare the Vanilla-Infused Crust
In a large bowl, combine the 2.5 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. This texture is crucial for achieving a flaky crust.
In a small bowl, whisk together the 0.5 cup granulated sugar, 1 tablespoon pure vanilla extract, and 0.5 cup ice water. Pour this liquid mixture into the flour-butter combination and gently stir with a fork until the dough just comes together. Avoid overworking the dough—just mix until it forms a shaggy mass.
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Roll one portion into a 12-inch circle, about 1/8-inch thick, for the bottom crust. Transfer this to a 9-inch pie dish and press it gently into the bottom and up the sides. Chill in the refrigerator while you prepare the filling.
Make the Creamy Buttermilk Filling
In a medium bowl, whisk together the 2 cups Borden's buttermilk, 2 whole large eggs, 1.25 cups granulated sugar, 3 tablespoons cornstarch, 1 teaspoon vanilla extract, and 0.25 teaspoon salt until completely smooth. The mixture should be well combined with no visible lumps. This smooth consistency is essential for achieving that signature creamy texture.
Pour the filling into the chilled pie crust, spreading it evenly. The filling should come about 1/2 inch from the top edge of the crust. Place the pie dish on a baking sheet to catch any potential spills during baking.
Assemble and Bake the Top Crust
Roll out the second portion of dough for the top crust, cutting it into a 12-inch circle. Place this over the filling, trimming any excess dough that hangs over the edge. Use a fork to crimp the edges of the top and bottom crusts together, creating a decorative seal. Cut several slits in the top crust to allow steam to escape during baking.
Preheat your oven to 375°F. Bake the pie for 50-55 minutes, until the crust is golden brown and the filling is set but still slightly jiggly in the center. The filling should pull away from the edges of the pie dish and have a thick, creamy consistency. If the edges brown too quickly, cover them with aluminum foil.
Cool and Serve for Maximum Creaminess
Remove the pie from the oven and let it cool completely on a wire rack. This cooling period is crucial—it allows the filling to fully set and develop its characteristic creamy texture. I know it's tempting to slice into it warm, but resisting this urge ensures the perfect slice every time.
Once cooled, refrigerate the pie for at least 4 hours or overnight. This chilling step enhances the flavor and creates that perfect balance between creamy and firm. Serve chilled slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pro Tips For Making Borden'S Buttermilk Pie
- CHILL THE BUTTER FIRST: I learned this the hard way—trying to cut cold butter straight from the fridge into flour is a nightmare. Let the butter sit at room temperature for about 20 minutes before mixing, but don’t overdo it (it shouldn’t be greasy). This makes the dough easier to handle and prevents a tough crust.
- WEIGH YOUR FLOUR: Scooping flour from the bag packs it down, which changes the ratio. Use a kitchen scale for the flour—1 cup packed flour can weigh 160 grams, while loose flour is only 120 grams. This recipe relies on precision, so don’t skip it.
- DON’T OVERMIX THE DOUGH: Once the butter and flour come together, mix just until it forms crumbly clumps—no more. Overworking it develops gluten, which leads to a dense, chewy crust instead of the light, flaky layers you want. Stop when it looks like coarse sand.
- ICE WATER IS NON-NEGOTIABLE: Cold water keeps the butter firm during mixing, which is crucial for a tender crust. Fill your measuring cup with ice cubes and cold water, then let it sit for 5 minutes before using. No shortcuts—warm water = soggy dough.
Flavor customization for borden's buttermilk pie
Citrus Twist
Brighten the filling by adding 1 tbsp lemon or lime zest and 1 tbsp fresh lemon juice to the buttermilk mixture. The acidity enhances the tanginess while adding a refreshing citrus note that balances the sweetness. I like to use Eureka lemons for their intense flavor. 🍋
Spiced Vanilla Crust
Infuse the crust with warmth by adding ½ tsp cinnamon and ¼ tsp ground nutmeg to the flour mixture. This creates a cozy, aromatic crust that pairs beautifully with the creamy filling.
For extra depth, I sometimes add ¼ tsp cardamom—it’s subtle but adds complexity. The spices work best with Williams Sonoma Madagascar vanilla extract.
Caramelized Topping
For a gourmet touch, top the pie with a caramelized sugar mixture before baking. Mix ½ cup granulated sugar with 2 tbsp butter and spread it over the top crust.
Bake as directed, then let the caramel cool slightly before serving. This adds a beautiful amber glaze and extra sweetness. 🍯
Chocolate Swirl
Add richness by swirling ½ cup melted dark chocolate (60% cocoa) into the filling before pouring it into the crust. Use a knife to create elegant marbled patterns.
For a smoother texture, temper the chocolate first or use Ghirardelli 60% dark chocolate bars. The chocolate enhances the buttermilk’s creaminess while adding depth.
Coconut Cream Layer
For a tropical twist, layer ½ cup coconut cream (chilled overnight) between the crust and filling or swirl it into the buttermilk mixture. The coconut’s subtle sweetness complements the tangy buttermilk beautifully.
I recommend Thai Kitchen coconut cream for its rich texture. Garnish with toasted coconut flakes after baking for extra flair. 🥥
Bourbon-Infused Filling
Elevate the filling with 1 tbsp bourbon (like Maker’s Mark) added to the buttermilk mixture. Simmer the bourbon in a small saucepan for 2 minutes to burn off the alcohol before mixing it in.
The caramel notes in the bourbon deepen the pie’s flavor profile. This works especially well with the spiced crust variation. 🥃
Nutrition facts
Frequently asked questions
Can I substitute regular milk for Borden's buttermilk in this recipe?
You can make a quick substitute by mixing 2 cups milk with 2 tablespoons lemon juice or vinegar, then letting it sit for 5 minutes to curdle. However, the tangy flavor of real buttermilk gives this pie its signature character. For best results, use Borden's buttermilk if possible—it's what makes this dessert truly special.
Why does my buttermilk pie filling turn out runny?
A runny filling usually means the pie wasn't baked long enough or the oven temperature wasn't high enough. Always bake at 375°F for 50-55 minutes until the center is just set (it should jiggle slightly). For extra stability, ensure your cornstarch is fully dissolved in the filling mixture before baking. Underbaking is the most common mistake with custard pies!
Can I make this pie ahead of time?
This pie actually tastes better when made a day ahead. Let it cool completely, then refrigerate for at least 4 hours (overnight is ideal). The flavors meld beautifully, and the filling sets to a perfect creamy texture. Just store it in an airtight container to keep it fresh. Perfect for meal prep or holiday gatherings!
What's the secret to a flaky vanilla crust?
The key is using cold butter and handling the dough minimally. Cut the butter into the flour until you have pea-sized pieces, then add just enough ice water to bring it together—don't overmix! The vanilla extract in the crust adds that signature aroma, so use a high-quality pure extract. Chill the dough before rolling to prevent shrinking.
How do I prevent the crust from getting soggy?
Prevent soggy bottoms by pre-baking the crust for 10 minutes at 375°F before adding the filling, or by sprinkling a thin layer of crushed cornflakes or powdered sugar on the bottom crust before pouring in the filling. Another trick is to blind-bake the crust with pie weights. The filling should be hot but not boiling when poured into the crust.