An Amish buddy introduced me to this treat, and I couldn't get enough!. Full recipe 👇 💬

 

Amish Buttermilk Pie with a Sweet Crust

“An Amish buddy introduced me to this treat, and I couldn’t get enough!”

🌾 Introduction: A Slice of Simplicity and Tradition

There’s something timeless about Amish cooking. No fuss. No trends. Just comfort food passed down through generations, made from what’s on hand, often by feel rather than measurement. The Amish know how to turn the simplest ingredients — flour, sugar, milk, butter — into something that tastes like home.

The Amish Buttermilk Pie is one of those magical recipes. It's not flashy. It’s not complex. But it's absolutely addictive, with a texture somewhere between custard and cheesecake, and a flavor that balances sweetness with tang, creaminess with a slight caramel crispness on top. Add to that a homemade sweet pie crust with just a hint of sugar, and you’ve got a dessert that begs for second (and third) helpings.

When my Amish friend first served this to me after a long day of helping him on the farm, I was struck by how such a humble dish could feel so satisfying, so deeply good. I asked for the recipe. He didn’t hand me a card — he just started telling me, step by step. “Just mix it until it feels right,” he said. Today, I’m sharing that feeling — and that pie — with you, in a more precise (but still soulful) format.

🛒 Ingredients

🥧 For the Sweet Pie Crust:

1 ¼ cups all-purpose flour

1 tablespoon granulated sugar

½ teaspoon salt

½ cup (1 stick) cold unsalted butter, diced

3–4 tablespoons ice-cold water

🥛 For the Buttermilk Filling:

1 ½ cups granulated sugar

3 tablespoons all-purpose flour

½ teaspoon salt

½ cup unsalted butter, melted and slightly cooled

3 large eggs

1 cup full-fat buttermilk

1 teaspoon pure vanilla extract

Zest of 1 lemon (optional, for a brighter flavor)

Pinch of ground nutmeg or cinnamon for topping (optional)

👨‍🍳 Equipment You’ll Need:

9-inch pie dish

Rolling pin

Mixing bowls

Whisk

Pastry cutter or fork

Baking sheet (to catch drips)

Cooling rack

🥄 Step-by-Step Instructions

Step 1: Make the Sweet Pie Crust

A good pie starts with a good crust. While the Amish often use shortening, this version uses butter for a more modern, buttery flake.

1. Mix Dry Ingredients

In a medium bowl, whisk together:

1 ¼ cups flour

1 tbsp sugar

½ tsp salt

This small amount of sugar doesn’t make the crust overly sweet — it just enhances the flavor.

2. Cut in the Butter

Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. You want pea-sized bits of butter still visible — they’ll create flaky layers as the crust bakes.

3. Add Cold Water

Drizzle in 3 tablespoons of ice-cold water and mix just until the dough begins to come together. Add a 4th tablespoon only if needed.

4. Form and Chill

Shape the dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes to firm up the butter and relax the gluten.

Step 2: Roll Out and Prebake the Crust

1. Roll Out the Dough

On a floured surface, roll out the chilled dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to your 9-inch pie dish and press it gently into the bottom and sides.

2. Crimp the Edges

Trim any overhanging dough to about ½ inch, then tuck it under and crimp the edges with your fingers or a fork.

3. Dock the Bottom

Prick the bottom of the crust all over with a fork. This helps prevent air bubbles.

4. Prebake (Optional but Recommended)

Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 12 minutes, then remove weights and bake for another 5 minutes. Let cool slightly while you make the filling.

Step 3: Prepare the Buttermilk Custard Filling

The filling comes together in minutes — you don’t even need a mixer.

1. Combine Dry Ingredients

In a large bowl, whisk together:

1 ½ cups sugar

3 tbsp flour

½ tsp salt

2. Add Wet Ingredients

Whisk in:

½ cup melted butter

3 large eggs

1 cup buttermilk

1 tsp vanilla

Zest of 1 lemon (if using)

Whisk until smooth and creamy. The batter will be pale and pourable, like pancake batter.

Step 4: Assemble and Bake

Pour the filling into the prebaked pie crust.

Sprinkle a pinch of nutmeg or cinnamon over the top (optional, but highly recommended).

Place the pie on a baking sheet (to catch any overflow) and bake at 350°F (175°C) for 45–55 minutes.

You'll know it's done when:

The edges are golden and slightly puffed.

The center is mostly set but still jiggles a bit — like set Jell-O. It will firm up as it cools.

Step 5: Cool and Serve

Let the pie cool completely at room temperature — about 2 hours.

Refrigerate for at least 1 hour before slicing, for clean cuts.

Serve chilled, or bring to room temperature for a softer texture.

🍽️ How to Serve This Pie

With a dollop of fresh whipped cream

A drizzle of warm caramel sauce

A scoop of vanilla ice cream

A sprinkle of powdered sugar for an old-fashioned touch

Whether you’re serving it for a holiday, a Sunday supper, or just because it’s Tuesday and you need a little love — this pie fits every occasion.

🧠 Tips and Tricks for the Perfect Amish Buttermilk Pie

Use full-fat buttermilk. Low-fat versions will make the custard thinner and less creamy.

Room temperature eggs and butter make a smoother filling.

Don’t overbake. You want a little wobble in the center when it comes out. Overbaking makes it rubbery.

Let it rest. The flavor improves after a few hours and is even better the next day.

🥛 Don’t Have Buttermilk?

Make a DIY substitute:

Add 1 tbsp white vinegar or lemon juice to 1 cup whole milk.

Let sit for 5–10 minutes until slightly thickened.

🧁 Variations to Try

🍋 Lemon Buttermilk Pie:

Add ¼ cup fresh lemon juice to the filling

Omit vanilla for a brighter citrus profile

🥥 Coconut Buttermilk Pie:

Stir in ½ cup shredded sweetened coconut

Top with toasted coconut before serving

🫐 Blueberry Buttermilk Pie:

Add a handful of fresh or frozen blueberries to the custard before baking

🍫 Chocolate Swirl:

Drop spoonfuls of melted chocolate into the custard and swirl with a knife

🏡 The Amish Approach to Baking

What makes this pie feel so different from typical desserts? It’s not just the ingredients — it’s the ethos behind them.

Amish cooking is:

Frugal: Nothing fancy or wasteful. Every ingredient earns its place.

Community-based: Recipes are shared, not owned.

Slow and steady: Baked by hand, without shortcuts or machines.

Rooted in faith and family: Meals are about gratitude and connection.

This pie isn't meant to impress — it’s meant to nourish, comfort, and bring people together.

🍴 Storage and Make-Ahead Tips

Storage:

Store leftovers covered in the refrigerator for up to 5 days.

It’s even better on Day 2!

Freezing:

Cool the pie completely, wrap tightly, and freeze for up to 1 month.

Thaw overnight in the fridge and serve cold or at room temperature.

❤️ Final Thoughts: More Than Just a Dessert

When my Amish friend handed me a slice of this pie, he didn’t explain the history, or the ingredients. He just said:

“It’s good with coffee.”

And he was right.

This pie is not just a recipe — it’s an **