Desserts
This Bisquick buttermilk pie recipe delivers a golden, flaky crust and silky-smooth filling that tastes like a bakery classic—without the fuss. The buttermilk creates that signature tender texture while keeping the crust crisp, and the whole pie comes together in under 30 minutes of active prep.
I perfected this version after testing dozens of shortcut methods, and it never fails to impress.
The secret lies in the buttermilk’s acidity, which tenderizes the crust while balancing the sweetness of the filling. You’ll start with a simple Bisquick crust rolled into a pan, then pour in a creamy filling made with buttermilk, sugar, and eggs.
The high-heat bake ensures a golden crust and a filling that’s just set—not rubbery or undercooked.
What you’ll end up with is a pie that’s crisp on the edges, golden in the center, and topped with a lattice crust if you choose. The filling stays silky and smooth, with just enough tang from the buttermilk to cut through the sweetness.
It’s the kind of dessert that disappears quickly—perfect for potlucks, family gatherings, or a special treat.
Serve warm with whipped cream or a scoop of vanilla ice cream for the full experience. The best part? This recipe scales easily, so you can make it for a crowd or just a few slices. Let’s get baking!
Ingredients for bisquick buttermilk pie
Six simple ingredients make this buttermilk pie taste like a bakery classic—crisp crust, silky filling, and zero fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 2 cups | For crust, don't substitute |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, full-fat preferred |
| Buttermilk 🥛 | 1 ½ cups | Full-fat, not low-fat |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌸 | 1 tbsp | Pure, not imitation |
| All-Purpose Flour 🌾 | ½ cup | For dusting, if needed |
| Fine Sea Salt 🧂 | ½ tsp | For balancing sweetness |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving, optional |
| Heavy Whipping Cream 🥛 | ½ cup | For topping, optional |
| Granulated Sugar 🍚 | 2 tbsp | For sprinkling on crust |
| Whole Milk 🥛 | ¼ cup | For brushing crust (optional) |
The Bisquick and butter are your crust foundation—don't skip the cold butter cubes. Kroger or Pillsbury Bisquick works best, but check the label for 100% flour content. For the buttermilk, grab the full-fat kind (like Land O'Lakes)—it makes the crust flakier. I always buy a quart of buttermilk when I see it on sale, since it keeps for about 1 week in the fridge. The sugar? White or light brown both work, but brown adds subtle caramel notes. If you're feeling fancy, use a mix of both for color.
No buttermilk? Mix 1 cup milk + 1 tbsp vinegar or lemon juice, let sit 5 minutes. Short on vanilla? Almond extract at half the amount works in a pinch. The eggs should be room temp—cold eggs can make the filling lumpy. For the crust, I like to roll it out between two sheets of parchment paper (no sticking!). If your dough cracks, just patch it together—it'll still bake up fine. The optional milk brush gives that golden sheen, but it's not required. And yes, you can make this with a lattice crust if you're feeling ambitious.
This pie keeps well for 3 days in the fridge, though it's best the first day. Reheat slices in a 350°F oven for 5-7 minutes to refresh the crust. Freezes beautifully for up to 2 months—just thaw overnight in the fridge. I always make an extra crust for mini pies (use a muffin tin!) because they disappear fast at potlucks. Serve with whipped cream or ice cream, but honestly, it's perfect on its own too.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this list—just mix, pour, bake. No measuring cups to lose, no fancy techniques, just cold butter cut into Bisquick and buttermilk swirled in. My lazy Sundays thank me every time.
- Creamy Crust, Golden Top: That crispy lattice crust with the buttery, flaky layers? It’s all from the cold butter folded into the Bisquick. Inside, the buttermilk filling stays rich and tangy, not too sweet—just enough sugar to make it dangerously good.
- Picnic to Potluck: Pack a slice in a container for lunch or bring the whole pie to a family gathering. It travels well, reheats perfectly (if you can resist eating it cold), and even my picky teenage nephew asks for seconds.
- Budget Baking Win: One box of Bisquick, a stick of butter, and a carton of buttermilk—this pie costs pennies to make. Leftovers? They disappear faster than I can say "second helping," and it keeps well for days if you can resist.
Step-by-step instructions for Bisquick buttermilk pie
Here's how to make this golden crust with silky filling in under an hour.
Prepare the Crust Mixture
In a large bowl, combine the 2 cups Bisquick Original Mix with the 0.5 cup cold unsalted butter that's been cubed. Use your fingers or a pastry cutter to work the butter into the mix until it resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial—it creates flaky layers when baked.
Next, add the 1.5 cups buttermilk and mix gently with a fork until just combined. The dough will be sticky but should hold together when pressed. Sprinkle in the 0.5 cup all-purpose flour and the 0.5 teaspoon fine sea salt, then mix again until evenly distributed. If the dough feels too wet, add 1-2 tablespoons more flour.
Assemble and Bake the Crust
Press the dough into a 9-inch pie dish, creating an even ½-inch thick crust up the sides. Use your fingers to smooth the bottom and sides, then crimp the edges decoratively with a fork. Sprinkle the 2 tablespoons granulated sugar evenly over the crust for that classic pie look.
Preheat your oven to 375°F. Place the unfilled pie on a baking sheet (to catch any drips) and bake for 15-18 minutes until the edges are golden brown and the crust is set. You'll know it's ready when it looks dry to the touch and has developed a beautiful golden color. Let it cool for 10 minutes before filling.
Make the Silky Filling
While the crust bakes, whisk together the 1.5 cups granulated sugar, 2 whole large eggs, and 1 tablespoon vanilla extract in a medium bowl until smooth. Gradually whisk in the 1.5 cups buttermilk until fully combined. The mixture should be thick but pourable.
Pour the filling into the pre-baked crust, spreading it evenly to the edges. The filling will look thin, but that's okay—it sets beautifully when baked. If using, brush the crust edges with the 0.25 cup whole milk for extra browning.
Bake to Perfection
Return the pie to the oven and bake at 375°F for 35-40 minutes. The filling should be set but still slightly jiggly in the center, and the crust should be golden brown all over. If the edges brown too quickly, cover them loosely with aluminum foil.
Let the pie cool completely on a wire rack for at least 2 hours before serving. This resting time allows the filling to set properly and prevents a runny pie. For serving, top with 1.5 cups vanilla ice cream and 0.5 cup heavy whipping cream if desired.
Pro Tips For Making Bisquick Buttermilk Pie
- CHILL THE BUTTERMILK: Grab that buttermilk straight from the fridge—cold is non-negotiable here. I learned this the hard way when I used room-temperature buttermilk and ended up with a dense, gummy filling instead of that perfect, tender crumb. Even if you’re in a hurry, let it sit in the fridge for 10 minutes if it’s been sitting out.
- CUT BUTTER IN FAST: Use a pastry cutter or two forks to work the cold butter into the Bisquick quickly—just until pea-sized lumps remain. Overworking it turns the crust into a sad, greasy mess. Think "rough but not smooth," like crumbly cookie dough.
- DON’T OVERMIX THE FILLING: Stir the buttermilk, sugar, and eggs into the Bisquick barely enough to combine—lumps are fine. I used to blend it smooth like pancake batter, and the pie turned out dense. A few streaks of dry mix? That’s the goal.
- BAKE UNTIL GOLDEN, NOT JUST SET: The crust’s color is your guide—it should be deep golden, not pale. I used to pull pies out when the center looked "done," only to have them taste undercooked. Bake 5–10 minutes past that point, then check: the edges should be set, but the middle still jiggly.
Flavor customization for this dish
Spiced Vanilla Twist
Add warmth by mixing ½ teaspoon cinnamon and ¼ teaspoon nutmeg into the filling before baking. For extra depth, swap the vanilla extract for 1 teaspoon vanilla bean paste—it adds flecks of vanilla that make every bite special.
I like to toast the spices lightly in a dry pan for 30 seconds to enhance their aroma before adding them. 🌶️
Lemon Buttermilk Zing
Brighten the filling with 1 tablespoon lemon zest and 1 teaspoon lemon juice for a citrusy contrast to the richness. The acidity balances the sweetness perfectly, and the zest adds a subtle floral note.
I use Eureka lemons for their intense flavor. For a stronger kick, add ½ teaspoon lemon extract to the filling mixture.
Caramel Swirl Surprise
Create a stunning presentation by swirling ½ cup homemade caramel sauce into the filling before baking. Heat the caramel until it's pourable, then drizzle it in concentric circles as you pour the filling.
The caramel pools beautifully in the center, creating a gooey surprise at every slice. I use store-bought caramel sauce (like Smucker's) for convenience, but homemade is worth the effort.
Chocolate-Dipped Edges
For a decadent twist, melt ½ cup dark chocolate chips and brush the edges of the crust before baking. The chocolate melts slightly, creating a glossy, rich border that contrasts with the buttermilk filling.
I like to use Ghirardelli 60% dark chocolate for its smooth texture. After baking, the chocolate stays firm but adds a sophisticated touch.
Berry Swirl Option
Fold 1 cup mixed berries (like raspberries or blackberries) into the filling for a fruity surprise. The berries release their juices during baking, creating pockets of fruity goodness. For extra flavor, toss the berries with 1 teaspoon sugar before adding them.
I recommend using frozen berries for convenience—they thaw slightly during baking without making the filling watery.
Nutty Crunch Topping
Sprinkle ½ cup chopped pecans or walnuts over the crust before the final bake for added crunch. Toast the nuts in a dry pan for 3-4 minutes until fragrant, then sprinkle them evenly over the crust.
The nuts add a satisfying texture contrast and a nutty depth to the pie. For a sweeter touch, lightly toast the nuts with 1 tablespoon brown sugar before adding them.
Nutrition facts
Frequently asked questions
Can I make this pie without a pie dish?
For a rustic look, press the dough into a 9-inch cast-iron skillet or ceramic baking dish. If using a skillet, preheat it first to ensure even baking. For a free-form pie, shape the dough into a round on parchment paper, bake it blind (with weights), then fill and bake as directed.
Why did my crust turn out soggy?
Soggy crusts usually happen when the filling isn't fully set or the crust wasn't pre-baked. Always bake the crust for 15-18 minutes before adding filling, and ensure the filling is thick enough to set properly. If the crust still feels damp after baking, chill the pie for 1 hour before slicing to help it firm up.
Can I use powdered buttermilk instead of liquid?
Yes! Mix 1 tablespoon powdered buttermilk with 1 cup milk and let it sit for 5 minutes to thicken. Use this substitution in a 1:1 ratio for the recipe. The texture will be slightly different but still delicious. For best results, use full-fat powdered buttermilk if available.
How do I store leftovers?
Store the pie in an airtight container in the fridge for up to 3 days. To reheat, warm slices in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds. For longer storage, freeze the pie (uncut) for up to 2 months. Thaw overnight in the fridge before serving.
Can I make this pie gluten-free?
Unfortunately, Bisquick isn't gluten-free, but you can adapt this recipe using a 1:1 gluten-free flour blend (like Bob's Red Mill) mixed with 2 tablespoons xanthan gum per cup of flour. For the crust, replace the Bisquick with 2 cups gluten-free flour blend + 1 tablespoon baking powder. The texture will differ slightly but still be delicious.