Easy Strawberry Buttermilk Pie

This Easy Strawberry Buttermilk Pie brings together the rich tang of buttermilk with the sweet, juicy flavor of fresh strawberries, all nestled in a flaky, golden pie crust. It’s a perfect dessert for spring and summer—or any time I want something sweet and simple that tastes like home.

Why You’ll Love This Recipe

I love this pie because it’s incredibly easy to make, with just a few basic ingredients that come together in no time. The creamy texture of the buttermilk filling pairs beautifully with the burst of flavor from the strawberries. It’s light, refreshing, and always a crowd-pleaser. I don’t need to spend hours in the kitchen to impress with this dessert—it looks beautiful and tastes even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pre-made 9-inch pie crust

• 1 cup fresh strawberries, sliced

• 1 cup granulated sugar

• 1/2 cup buttermilk

• 3 large eggs

• 1/4 cup all-purpose flour

Directions

1. I start by preheating my oven to 350°F (175°C).

2. Then I place the pre-made pie crust into a 9-inch pie dish and set it aside.

3. In a medium bowl, I whisk together the sugar, flour, buttermilk, and eggs until everything is smooth and well combined.

4. I gently fold in the sliced strawberries.

5. I pour the mixture into the prepared pie crust, making sure it’s evenly spread out.

6. I bake the pie for 45 to 50 minutes, or until the center is set and the top is golden brown.

7. Once done, I let the pie cool completely before serving. It’s great chilled or at room temperature.

Servings and timing

This recipe makes about 8 servings.
Prep time: 10 minutes
Bake time: 45–50 minutes
Cooling time: about 1 hour
Total time: roughly 2 hours (including cooling)

Variations

• I sometimes use a graham cracker crust instead of traditional pie crust for a slightly sweeter base.

• For extra flavor, I add a splash of vanilla or almond extract to the filling.

• I’ve also tried mixing in blueberries or raspberries with the strawberries—delicious and colorful!

• When I want a little crunch, I top the pie with a handful of chopped pecans before baking.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 4 days.
To reheat a slice, I pop it in the microwave for about 15–20 seconds if I prefer it warm, though I usually enjoy this pie chilled straight from the fridge.

FAQs

What can I use instead of buttermilk?

If I don’t have buttermilk, I make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. I let it sit for 5 minutes before using.

Can I use frozen strawberries?

Yes, but I make sure to thaw and drain them well before adding, or the pie might turn out too watery.

How do I know when the pie is done?

I check that the center is just set and no longer jiggles. The top should be a light golden brown. A toothpick inserted near the center should come out mostly clean.

Can I make this pie ahead of time?

Absolutely—I often bake it the day before and chill it overnight. It slices better once fully cooled.

Is this pie overly sweet?

I find it nicely balanced. The tartness of the buttermilk offsets the sweetness from the sugar and strawberries.

Conclusion

This Easy Strawberry Buttermilk Pie is a recipe I keep coming back to. It’s simple, beautiful, and full of bright, creamy flavor. Whether I’m baking for a casual family dinner or a special occasion, this pie always delivers.