Buttermilk Pie Recipe with Gingersnap Crumb Crust
This buttermilk pie recipe uses a gingersnap crumb crust and a gently tangy, custardy filling. You’ll press the crust, give it a quick bake, then whisk the simple filling and bake until the edges are set. Follow the how-to steps for clean slices: cool fully and chill before cutting.
Ingredients
1. FOR THE CRUST
2. FOR THE FILLING
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Set out a 9-inch pie dish; a very light grease can help with easier serving.
Make the crumb crust
Mix the gingersnap crumbs with melted margarine until evenly moistened. Press firmly into the bottom and up the sides of the pie dish.
Quick-bake the crust
Bake the crust for 8–10 minutes. Let it cool slightly while you mix the filling.
Start the filling
In a bowl, whisk sugar with softened margarine until smooth. Add the egg and whisk until the mixture looks cohesive.
Add dry ingredients
Whisk in the flour and salt just until lump-free. Don’t overmix; a short whisk is enough.
Stir in buttermilk
Pour in the buttermilk gradually, stirring until you have a thin, even batter.
Fill and bake
Pour the filling into the warm crust. Bake 45–50 minutes, until the edges are set and the center still has a gentle jiggle. If the top browns quickly, tent loosely with foil near the end.
Cool, chill, then slice
Cool completely at room temperature, then refrigerate for at least 2 hours before slicing. For cleaner cuts, warm the knife and wipe between slices.