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Strawberry Lemon Buttermilk Pie is a traditionally Southern recipe. The flavor is spot-on -- noticeably tart, but not over-powering. The crust is just what it should be -- flaky and crisp layered with soft and buttery. And it's perfectly accompanied by sweet whipped cream. | theeverykitchen.com

Strawberry Lemon Buttermilk Pie

Strawberry Lemon Buttermilk Pie is a traditionally Southern recipe. The flavor is spot-on -- noticeably tart, but not over-powering. The crust is just what it should be -- flaky and crisp layered with soft and buttery. And it's perfectly accompanied by sweet whipped cream. 

Course Dessert
Cuisine Southern American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 285 kcal
Author Danielle Cushing

Ingredients

  • 2 cups fresh strawberries halved
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 cup low-fat buttermilk
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 cup flour
  • 2 tablespoons butter room temperature
  • 1 Pillsbury Refrigerated Pie Crust

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a pie pan with cooking spray.
  2. In a medium-sized bowl, toss strawberries with sugar, lemon juice, and lemon zest. Set aside.
  3. Using a hand blender, blend together buttermilk, eggs, vanilla, salt, flour, and butter.
  4. Line a pie pan with the pie crust and poke holes in the bottoms of the crust with a fork. Place the strawberries flat side down and arrange how you would like them. (Once you pour the buttermilk in, the berries will rise to the surface and be visible.)
  5. Pour buttermilk mixture over the strawberries.
  6. Bake on the middle rack until top is golden brown, about 50 to 60 minutes.