Fourth of July Buttermilk Pie

DessertFourth of JulyButtermilkPie

Classic American buttermilk pie, fancied up a bit with red, white, and blue (raspberries, whipped cream, and blueberries).

Photography Credit: Elise Bauer

Featured in 12 Recipes to Use Up Buttermilk

Fourth of July, Buttermilk Pie. Has a nice ring to it, doesn’t it?

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If you’re familiar with buttermilk pie, then this is old hat for you. If not, you might be scratching your head right now wondering, eh? Buttermilk? in a pie?

Let me assure you, if you’re in the unfamiliar camp, that buttermilk makes a lovely pie. A custard pie actually, and it’s quite sweet.

Fourth of July Buttermilk Pie

You eat buttermilk pancakes, don’t you? Buttermilk biscuits? Buttermilk tastes great in lots of things. Last year Garrett made a buttermilk pudding that was outstanding.

With this recipe, the buttermilk pie is a sweet custard pie, topped with plain whipped cream to hold the berries in place for our patriotic pie rendition.

The natural tartness in the berries balances the sweet custard of the pie.

Fourth of July Buttermilk Pie Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Makes 8 serving pieces


  • 4 eggs
  • 1 cup white sugar
  • 1 teaspoon lemon zest
  • 1 Tbsp flour
  • 1/4 cup butter, melted (half a stick)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust
  • 1 cup cold, heavy whipping cream
  • 20-30 raspberries (or half as many strawberries, halved)
  • A handful of blueberries


1 Preheat oven to 325°F.

2 Beat eggs, sugar, zest. Then flour and butter. Then vanilla and buttermilk: In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

3 Fill pie shell and bake: Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly).

Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

4 Top with whipped cream and berries: Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie.

Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.

Serve immediately or chill until ready to serve.

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Buttermilk Pie Bars from Nic of Baking Sheet

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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35 Comments / Reviews

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Did you make it? Rate it!

  1. Holly

    Could I make the pie part one day, refrigerate, and then do the cream and berries the following day? Any reason that wouldn’t work?

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  2. Carrie

    This was delicious! Thank you.


  3. Zaina

    Making this right now it’s in the oven! But the mixture when I poured it is very liquidy is that correct? I don’t know why I assumed it to pour in a little thicker

    Show Replies (1)
  4. rorie88

    Delicious and creamy pie, loaded with berries. I add 1/2 cup blueberries to the filling and 1/2 tsp of vanilla to the cream topping. Really, this is one of the best berry pies I have made. :)

    Show Replies (1)
  5. Jen

    Hi! I have a question about the amount of pie crust used in this recipe – do you use only one of the discs you formed in the pie crust recipe or both? Because the second one is used for a top crust there. Should I just use half of the ingredients then? I would love to try out this wonderful recipe, but am a bit confused about that… :) thanks for sharing all these delicious recipes!

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