Southern Buttermilk Slab Pie

I love buttermilk but I’ve raved and ranted on here more than once about the large quantities it’s sold in. There is a bright side though, if I have it in the fridge then I’m forced to make plenty more buttermilk recipes like this amazing Southern Buttermilk Slab Pie.

Buttermilk Slab Pie

I reached out to my Facebook community for some ideas on how to use up the last few cups that were still in the fridge, and they didn’t let me down. They came up with some amazing recipe ideas but the most popular suggestion was to make a simple buttermilk pie. I’ve already made this version of a similar Chess Pie, so I know how good they can taste. I also know that I don’t like to make repeat recipes, just like how I never watch movies a second time- I’m weird like that. 

The only way to make a pie without making a real pie is to make a slab pie! Just follow the same method you would use for making a round pie, the only change is the baking pan and the time it takes to bake. Slabs will bake faster.

Buttermilk Slab Pie

The result is a buttery crust topped with a nutmeg and lemon infused custard. Easier to slice than a pie, cut these into bars and serve at room temperature dusted with powdered sugar. I like to my bars to have a thick pastry base but if you prefer a thinner version, just roll the dough out into a larger rectangle. 

Buttermilk Slab Pie



Southern Buttermilk Slab Pie
Prep time
Cook time
Total time
  • For The Pastry:
  • 2½ cups all purpose flour
  • 1 teaspoon salt
  • 2 sticks (8 oz) unsalted butter, cut into small chunks
  • ½ cup ice water
  • For The Filling:
  • 1 egg white
  • 3 large eggs
  • 1½ tsp cornstarch
  • 1 cup sugar
  • 1½ cups buttermilk
  • 8 tbsp unsalted butter, melted and slightly cooled
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • ½ tsp ground nutmeg
  • Pinch of salt
  1. Preheat the oven to 400 degress F. Lightly butter a 13 x 9½ x 1 inch baking pan and set aside.
  2. In a large bowl, combine the flour and the salt. Gradually add the butter and using your fingertips, rub the butter through the flour mix until it becomes coarse.
  3. Add the water in two parts mixing together and producing a ball of dough.
  4. Gently place the dough into a zip lock bag and refrigerate for 20 minutes.
  5. After the dough has rested dust the table with some flour and roll the dough out large enough to fill the pan, about ¼ to ½ inch thick covering the sides of the pan also.
  6. Trim the edges of the slab and stab the base of the pie with a fork.
  7. Place the pie shell in the oven and bake for about 20 minutes and slightly golden in color.
  8. Once the pie crust is done, gently glaze the base of it with the egg white.
  9. Reduce the oven heat to 325 degrees. In a large bowl beat the eggs, cornstarch and sugar until well mixed.
  10. Beat in the buttermilk and melted butter alternately followed by the lemon juice, zest, nutmeg and salt.
  11. Place a baking stone or cookie sheet into the preheated oven.
  12. Pour the filling into the slab pie shell and place the pie onto a cookie sheet or baking stone.
  13. Bake for about 30 minutes and the top is crusted and puffy. It will still be jiggly but will firm up as it cools. It may take longer depending on the thickness of your base.
  14. Let cool before attempting to slice into squares. Serve dusted with powdered sugar.



  1. says

    You can buy powdered buttermilk on baking section at Walmart. I am lactose intolerant, but not sensitive to it in food so as not to take up fridge space, i use powder milk and buttrmilk

  2. says

    You can purchase the smallest container of buttermilk, use what the recipe calls for , then pour 1/2 cup in freezer zip bags. Freeze & when needed just let it thaw. It won’t take long if you freeze in a flat shape.

  3. says

    Gerry, I’ve yet to try chess pie and buttermilk pie. But your slab version here looks pretty amazing! I’m with you. I buy buttermilk for specific recipes and never end up using it all. Now I have the perfect recipe here! Your photos are wonderful! : )

  4. Clair says

    Yum! I love buttermilk. My mom made quite a bit of Irish Soda Bread when I was younger so it was always in the house. Next time you have extra, consider adding it to a smoothly instead of yogurt.

  5. SandyH says

    I’m making this, and am wondering if the 1 1/2 TEASPOONS cornstarch is correct? Seems like a very small amount to thicken the rest of these ingredients. Thanks!

  6. says

    I almost always have leftover buttermilk, and this pie looks and sounds perfect! You should serve it with buttermilk ice cream on top. I may know a recipe ;)


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