Skip to content

Get Sweet with Your Sweetie with this Lemon Buttermilk Pie

  • by

*Sensitive to gluten? You can absolutely go with gluten-free flour and pie crust*

Total time: 2 hours
Prep time: 15 minutes
Cook time: 1 hour
Rest time: 45 minutes

Some nights all my fiancé and I want is the perfect pie, which is only a twenty-minute drive from our house. However, my favourite store-bought pie (which has always been expensive) is currently $38.50. Despite my love for this pie, I cannot justify the price. 

But I can justify buying the ingredients—I can make two or three pies for the price of one! I recreated this pie with the help of online recipes and a few friendly taste-testers on a cold spring night, and now you can use it to help your relationship bloom this spring. 


  • 1 unbaked pie crust
  • 1.5 cups granulated sugar
  • 1 cup buttermilk
  • 4 large eggs
  • 1/2 cup melted butter
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup flour
  • 1/2 cup raspberries (optional)
  • 1/2 cup blueberries (optional)


  1. In a big bowl, combine eggs, sugar, melted butter, vanilla extract, salt, lemon juice, lemon zest, and buttermilk.
  2. Whisk everything together until thoroughly blended.
  3. Add the flour into the bowl and whisk until thoroughly blended.
  4. Carefully mix in raspberries and blueberries so they do not mush together (optional).
  5. Pour the pie filling into the unbaked pie crust.
  6. Bake the pie at 350°F for one hour. When you remove the pie from the oven, it should be golden-brown and slightly jiggle (but not be liquid). 
  7. Let cool for at least 45 minutes. The pie may deflate slightly. 
  8. Serve and enjoy!