Buttermilk Pie Topped with Strawberries

A Southern buttermilk pie meets fresh glazed strawberries in this delightful dessert.

When strawberry season rolls around, I just can’t resist making a strawberry pie. And this Strawberry Buttermilk Pie is my latest creation to celebrate fresh, in-season strawberries.

If you’ve ever had a classic buttermilk pie, then you know how rich and creamy the base of this pie is. Buttermilk pie is a custard-style pie that originated in England, but in America, it’s synonymous with Southern food. So you know it’s going to be good.

Now imagine that buttery custard filling topped off with sliced strawberries and finish off with a sweet strawberry glaze.

Topped off with a dollop of homemade whipped cream, this pie is pretty much perfect when it comes to spring and summer dessert choices.

And this pie is as pretty as it is delicious. But don’t worry! It’s really not hard to make. Especially if you use a store bought pie crust.

That’s what I do, and I don’t feel one bit bad about it. Pre-made pie dough is a huge time saver, as far as I’m concerned. I rarely make pie dough from scratch because I’d rather spend my time creating an amazing filling.

But if you do want to make your own pie crust, I highly recommend this recipe for Grandma’s Secret Pie Crust. It never fails to produce a perfect, flaky crust that your grandma would be proud of.

Regardless of whether you use a homemade or store bought crust, this pie is sure to be a a hit. It’s makes for a beautiful presentation and it tastes great too. What’s not to love about that?

Click here for the glaze recipe.

Buttermilk Pie Topped with Strawberries

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4 from 2 reviews

• Author: Danelle MC
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

A Southern buttermilk pie meets fresh glazed strawberries in this delightful dessert.

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Ingredients

Units USM Scale 1x2x3x

FOR THE PIE:

• Pastry for one 9-inch pie crust (store-bought or homemade)
• 3 eggs
• 1/2 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• Pinch of salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 pints strawberries, hulled and halved

FOR THE GLAZE:

• 1 cup strawberries, hulled and roughly chopped
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan. Roll dough into a 12-inch circle, press into the prepared pan, and crimp edges as desired.
2. In a medium bowl, beat the eggs with a whisk or electric mixer until frothy. Add butter, sugar, flour, and salt; beat until smooth. Stir in the buttermilk, vanilla, and lemon juice. Pour mixture into the crust. Bake for about 60 minutes, until the center is firm and the top is golden. Cool completely.
3. Make the glaze: in a medium saucepan, whisk together the chopped strawberries, sugar, cornstarch, and water. Bring to a boil over medium heat, whisking constantly, until the mixture thickens, 2–3 minutes. Remove from heat and cool to room temperature.
4. Arrange the halved strawberries over the cooled buttermilk pie base. Pour or brush the desired amount of glaze over the strawberries. Serve at room temperature. Refrigerate leftovers.

Notes

Let the pie cool completely before topping with strawberries and glaze — a warm custard base will make the berries slide. Store-bought pie crust works perfectly well here.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Baking, Dessert, Pie

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