Summer Berry Buttermilk Pie
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
Here’s Everything You’re Gonna Need!
- 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
Ingredient Substitutions:
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.
How To Bake Summer Berry Buttermilk Pie:
Step 1: 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.
Step 2: While the crust cools, whisk your eggs until foamy, then beat in the sugar, flour, and softened butter until smooth.
Step 3: 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.
Step 4: 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.
Summer Berry Buttermilk Recipe:
Red, White, and Blue Buttermilk Pie
Equipment
- 9-Inch Pie Pan
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Electric Hand Mixer
- Whisk
- Parchment Paper
- Plastic Wrap
Ingredients
Pie Crust:
- 1 cups All Purpose Flour
- 1/3 cup Vegetable Shortening
- 1/2 tsp Salt
- 1 TBSP White Vinegar
- Iced Water as needed
For the Buttermilk Filling:
- 3 Whole Eggs
- 1/2 cup 1 Stick Room Temperature Butter
- 1.5 cups Granulated Sugar
- 1/4 cup All Purpose Flour
- 1 cup Buttermilk
- 2 tap Vanilla Extract
- Pinch of Salt
- 1/4 tsp Cinnamon
Macerated Berries and Whipped Cream:
- For the Berries: 1 cup Sliced Strawberries
- 1/2 cup Fresh Blueberries
- 1/2 cup Fresh Blackberries
- 1/2 cup Granulated Sugar
- For the Whipped Cream: 1 cup Heavy Whipping Cream
- 1/4 cup Powdered Sugar or Granulated Sugar
- Splash of Vanilla Extract
Instructions
To Make the Pie Crust:
- Preheat your oven to 425 degrees F.
- In a 1 cup measuring cup, add water, a few cubes of ice, and 2 tablespoons of vinegar. NOTE: You will not use all of the water. Set aside until you are ready to add.
- In a large mixing bowl, add flour and salt and stir to combine.
- Next, add your shortening and, using your hands, begin mixing the shortening into the dough. (To do this, you can pinch the shortening into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and shortening between your hands and letting it fall back into the bowl.) Mix until the flour and shortening have combined to create a sandy texture with a few pea-sized lumps of shortening remaining intact throughout the mixture.
- Once you have achieved the proper texture, you can begin adding your liquids. Do not add them all at one time, but begin with 2-3 tablespoons, mixing as you go.
- Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
- Once you have added as much water as you need, shape your dough into a loose ball and set aside.
- Dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
- Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
- Once your dough has been rolled, gently fold it in half and place it into a deep 9 pie pan. Using either a piece of parchment and pie weights, or a piece of aluminum foil, weigh down your pie crust and place it into your preheated oven for bake for 12-15 minutes.
- When the pie crust is partially baked (not fully golden brown), remove it from the oven and set it aside to make your filling. Drop your oven temperature to 350 degrees F.
To Make the Buttermilk Filling and Bake:
- 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.
To Make the Topping and Serve:
- 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!
How to Prevent Summer Berry 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 Your 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).
