Red, White, and Blue Buttermilk Pie
There’s just something about a red, white, and blue dessert that makes me want to throw on an apron and host a backyard BBQ, even if I don’t actually have one planned. With this pie, I just wanted something classic and summery, but also with a twist that felt just a little bit special. Buttermilk pie is one of those underrated, Southern comfort desserts that doesn’t get enough attention, and when you top it with whipped cream and juicy berries? Fire. Works.
This pie has that creamy, custard-like center that feels almost like a cross between a vanilla pudding and a chess pie. The buttermilk keeps it tangy and balanced, while the hint of cinnamon adds a little something cozy in every bite. The real fun comes in with the toppings—sugared strawberries, blueberries, blackberries, and a big dollop of whipped cream that makes every slice feel like summer. It’s bright and light, but still totally satisfying.
The process for this pie is genuinely so simple. You par-bake your crust, whisk everything for the filling in one bowl, and let the oven do the heavy lifting. Then you let it cool while you toss the berries in sugar and whip up a little cream. That’s it. The filling sets up perfectly in the fridge, so it’s a great make-ahead option for holidays and gatherings when you don’t want to be scrambling last-minute. You could even double the recipe and bake two at once if you're feeding a crowd.
And if you're feeling nervous about pie crusts or par-baking or anything else... just know this one is super forgiving. You don’t need to braid the edges or stencil a flag on top. All you have to do is bake it, chill it, slice it, and spoon on the goods. If you’ve got a mixing bowl and a few handfuls of berries, you’re good to go. Happy Baking!
With love,
Your Baker, Hannah
Ingredients Needed to Bake Red, White, and Blue Buttermilk Pie:
Classic all-butter pie crust (homemade or store-bought)
Eggs
Butter
Granulated sugar
All-purpose flour
Buttermilk
Vanilla extract
Salt
Cinnamon
Strawberries
Blueberries
Blackberries
Powdered sugar
Heavy whipping cream
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
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Buttermilk: You can make your own by combining 1 cup whole milk with 1 tablespoon vinegar or lemon juice.
Butter: Salted butter works if that’s what you have—just omit the added pinch of salt.
Berries: Use any combination of red and blue berries (raspberries, black raspberries, cherries, etc.)
Whipped Cream: Store-bought works in a pinch, but homemade is worth it here.
What Tools Do You Need to Bake Red, White, and Blue Buttermilk Pie?
Parchment paper (for par-baking the crust)
Plastic wrap (for chilling)
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Step-by-Step Instructions for Baking Red, White, and Blue Buttermilk Pie:
Start by making your pie crust (or pulling it from the fridge if you're using pre-made). Par-bake it at 425°F for about 7–10 minutes so it’s set but not browned, and let it cool.
While the crust cools, whisk your eggs until foamy, then beat in the sugar, flour, and softened butter until smooth.
Stir in the buttermilk, vanilla, salt, and cinnamon. Pour the filling into the crust and bake at 350°F for 35–45 minutes, or until golden and just slightly wobbly in the center.
Let the pie cool on the counter for 30 minutes, then transfer to the fridge to chill fully (about 2–4 hours). While it chills, toss your berries in sugar and make your whipped cream. Once everything’s cold and ready, slice up the pie and top each serving with a spoonful of berries and a dollop of cream.
FAQs about Buttermilk Pie:
Can I use low-fat buttermilk?
Yes, but full-fat will give you a richer texture.
Can I make this crustless?
Technically yes, but the crust adds balance and structure. Highly recommend keeping it.
How long does it keep?
3–4 days in the fridge, covered.
How to Make the Best Buttermilk Pie:
Use room temperature eggs and butter to help the filling come together evenly.
Don’t skip the par-bake for the crust—otherwise, it might get soggy.
Let the pie cool completely before slicing to get that perfect custard texture.
How to Prevent Buttermilk Pie from Overbaking:
Watch the wobble! The center should jiggle slightly when it’s done.
Don’t rely just on time—check early, especially if your oven runs hot.
Cover the edges of the crust with foil if they start to get too dark.
How to Freeze or Store Red, White, and Blue Buttermilk Pie:
Store leftover pie in the fridge covered with plastic wrap for up to 4 days.
To freeze, wrap the cooled pie tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before serving (berries and whipped cream should be made fresh).
Red, White, and Blue Buttermilk Pie
Ingredients
Instructions
- Use my Classic All Butter Pie Crust recipe found here: https://www.dearoldbakehouse.com/all-pie-recipes/all-butter-pie-crust
- Once you have assembled your pie crust, par-bake it at 425 degrees F for 7-10 minutes, or until the crust has started to dry slightly, but isn’t fully cooked.
- Remove your par-baked pie crust from the oven and allow it to cool while you make your filling.
- Preheat your oven to 350 degrees F.
- Crack 3 large eggs into a large mixing bowl and whisk until they are lightened in color and foamy.
- Add in your sugar, flour, and room temperature butter (do not use cold butter as it will not be incorporated correctly), and mix on high with an electric hand mixer until fully combined.
- Add in your buttermilk, vanilla, salt, and cinnamon, and mix until just combined.
- Pour your buttermilk filling into your par-baked pie crust, and place it into your preheated oven to bake for 35-45 minutes, or until the top of the pie is golden and the center of the filling has a very slight wobble to it.
- Once baked, remove it from the oven and allow it to cool for 30 minutes at room temperature before transferring it to the fridge to cool until fully set and chilled. (2-4 hours)
- While your pie is cooling, make your macerated berries and whipped cream.
- For the Berries: Into a small bowl, add your sliced strawberries, fresh blueberries, and fresh blackberries.
- Add in the granulated sugar, and stir until the berries start producing juice.
- Cover with a lid or plastic wrap, and place in the fridge to continue macerating while the pie cools. Stir every once in a while to ensure the sugar is dissolving.
- For the Whipped Cream: Into a medium mixing bowl, add heavy cream, powdered sugar, and vanilla.
- Using an electric hand mixer, mix on high speed until stiff peaks form.
- To Serve: Once the pie has chilled and you have made your toppings, remove your pie from the fridge and slice it into 6-8 pieces. Top each slice with a dollop of whipped cream and a spoonful of macerated berries. Serve, and enjoy!