Desserts
This Bisquick buttermilk pie recipe delivers the perfect balance of a golden, flaky crust and a velvety filling that requires just 30 minutes of hands-on time. The buttermilk adds that signature tang, while the Bisquick creates a foolproof crust that never shrinks or cracks.
I developed this version after years of testing, ensuring every slice is tender, creamy, and worth the wait.
The beauty of this recipe lies in its simplicity—no pie crust rolling or fussing required. The filling comes together in minutes with just a few pantry staples, and the buttermilk keeps it light yet rich.
Perfect for beginners or anyone craving a classic dessert without the complexity, this pie is a guaranteed crowd-pleaser.
By the time it emerges from the oven, you’ll have a pie with a crisp, golden crust that shatters slightly at the edges and a filling so smooth it melts in your mouth.
The buttermilk’s tang cuts through the sweetness, creating a perfect harmony of flavors. Serve warm with vanilla ice cream or whipped cream for the ultimate dessert experience.
For a modern twist, try adding a sprinkle of cinnamon or a drizzle of caramel before baking. The possibilities are endless, but the foundation—this quick, reliable recipe—never changes. Let’s get baking!
Ingredients for bisquick buttermilk pie
Just eleven ingredients transform into a showstopping pie with zero fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 2 cups | Plus 2 tbsp for crust topping |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar for depth |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Vanilla Extract 🌿 | 1 tsp | Pure extract, not imitation |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| All-Purpose Flour 🌾 | ¼ cup | For extra crust crispness |
| Granulated Sugar 🍚 | ¼ cup | For crust topping |
| Ground Cinnamon 🍃 | ½ tsp | Optional for filling twist |
| Heavy Whipping Cream 🥛 | ½ cup | For serving suggestion |
Bisquick is the MVP here—Jiffy or Betty Crocker both work, but grab the original flavor (not the baking mix with baking powder). For the buttermilk, Cultivate brand is my go-to at grocery stores, but any full-fat buttermilk will do. The sugar? Domino or C&H brands are reliable, but brown sugar adds that caramel note if you're feeling fancy. Eggs should be room temperature—cold ones make the filling gummy. Pro tip: Warm the buttermilk slightly before mixing; it blends smoother with the sugar. And that butter? Land O'Lakes or Plugrah sticks are my kitchen staples—never use melted butter for the crust.
No buttermilk? Mix 1.5 cups milk with 1.5 tbsp vinegar or lemon juice and let it sit for 5 minutes. Short on sugar? Honey or maple syrup at a 1:1 ratio works, though the texture might be slightly denser. The cinnamon is optional but so worth it—just McCormick or Frontier Co-op ground cinnamon for consistent flavor. For the crust, if you're feeling adventurous, swap 2 tbsp of the Bisquick with crushed graham crackers for a nutty twist. And that heavy cream? Store-brand works fine—just make sure it's full-fat for proper whipping. If you're prepping ahead, mix the filling ingredients (except eggs) up to 24 hours early and store in the fridge.
This pie keeps beautifully—3 days in the fridge sealed with parchment over the crust to prevent sogginess. For longer storage, freeze the unbaked pie for up to 2 months; thaw overnight in the fridge before baking. Reheating? 350°F for 15 minutes restores that golden sheen. Leftovers? I portion mine into small jars for grab-and-go dessert—just reheat the filling portion in the microwave for 30 seconds. And that crust? Crispest when served warm, but if you must, toast slices in a skillet for 30 seconds to revive the crunch.
Why You'll Love This Recipe
- Five-Ingredient Magic: Mixing the dough is just stirring Bisquick with buttermilk—no rolling, no fuss. The eggs and butter come together in a snap, and suddenly you’ve got a pie that tastes homemade without the hassle.
- Creamy Crisp Perfection: That buttery crust meets a silky filling—crisp edges hugging a custardy center that’s sweet but not cloying. Honestly, the sugar and eggs balance so well, it’s the kind of pie that disappears faster than you can say "second slice."
- Weeknight or Company: Same recipe works for a quick dinner (add canned chicken) or a potluck showstopper (top with berries). I’ve served it warm with ice cream or at room temp with coffee—it’s that adaptable.
- Budget-Friendly Leftovers: Uses pantry staples you already own, and the filling keeps well for days. My kids beg for the leftovers cold in lunchboxes—proof it’s a keeper when money’s tight.
Step-by-step instructions for Bisquick buttermilk pie
Here's how to create a flaky crust and velvety filling with minimal fuss—this pie comes together faster than you'd expect!
Prepare the Crust Mixture
In a large bowl, combine the 2 cups Bisquick Original Mix with the 0.5 cup unsalted butter, cutting it in with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures a flaky crust rather than a dense one. If you don't have a pastry cutter, use your fingers to work the butter into the Bisquick until it's evenly distributed.
Next, sprinkle in the 0.5 tsp salt and mix lightly until combined. The salt enhances the buttermilk's tang and balances the sweetness of the filling. Add 2 tablespoons of ice water (just enough to bring the dough together when pressed) and stir gently with a fork. The dough should hold together when pressed but not be sticky—if it's too dry, add another teaspoon of water.
Assemble and Blind-Bake the Crust
Press the dough evenly into a 9-inch pie dish, creating a ¼-inch thick base and a ½-inch high edge. Use your fingers to smooth the bottom and create a slight overhang on the sides. This ensures the crust will hold its shape during baking. Chill the unfilled pie crust in the refrigerator for 15 minutes while you prepare the filling—this prevents shrinking when it hits the oven.
Preheat your oven to 375°F. Line the chilled crust with a sheet of parchment paper, then fill it with pie weights or dried beans to prevent puffing. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until the edges are lightly golden. The crust should be set but not browned—this ensures it won't overcook when the filling goes in.
Mix the Buttermilk Filling
In a separate bowl, whisk together the 1.5 cups buttermilk, 1 cup granulated sugar, 2 whole large eggs, 1 tsp vanilla extract, and 0.5 tsp ground cinnamon until smooth. The mixture should be thick but pourable—this consistency guarantees a creamy, not watery, filling. Let it sit for 5 minutes to allow the buttermilk to slightly thicken, which helps prevent a runny pie.
In a small bowl, combine the 0.25 cup all-purpose flour and 0.25 cup granulated sugar for the crust topping. Sprinkle this mixture evenly over the pre-baked crust—this adds texture and a touch of sweetness to contrast the rich filling. The flour helps create a crispy, golden crust on top while the sugar caramelizes beautifully.
Bake to Golden Perfection
Pour the buttermilk mixture into the prepared crust, spreading it evenly with a spatula. Place the pie on the middle rack of your oven and bake at 375°F for 40-45 minutes, until the filling is set but still slightly jiggly in the center (like a custard). The edges should be golden brown, and the top should have a few bubbles—this indicates the filling has thickened properly.
Here's the thing—don't overbake! The pie will continue cooking as it cools. When the center still wobbles slightly but doesn't look liquid, it's ready. Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to fully set and the flavors to meld, resulting in clean slices every time.
Serve with Whipped Cream (Optional)
Once cooled, top each slice with 0.5 cup heavy whipping cream if desired—this adds a luxurious finish that balances the tangy buttermilk filling. The cream should be lightly sweetened with a pinch of sugar if you prefer, but the pie's natural sweetness often shines on its own. Store leftovers in the refrigerator for up to 3 days, though I doubt they'll last that long!
Pro Tips For Making Bisquick Buttermilk Pie
- Preheat Like a Pro: Crank that oven to 425°F and let it scream for 15 minutes before baking—this recipe needs a hot start to get that golden crust. I used to skip this, and my pies always ended up pale and gummy at the bottom.
- Whisk the Butter: Melt the unsalted butter first, then whisk it into the buttermilk mixture until it’s fully emulsified—no streaks, no lumps. This keeps the crust tender instead of greasy. (Yes, even if you’re in a hurry, take the 30 seconds.)
- Skip the Overmixing: Stir the Bisquick into the wet ingredients just until combined—lumpy or not. Overworking it makes the pie dense. My grandmother called it "the lazy baker’s shortcut," and she was right.
- Test for Doneness: The pie’s edges should pull away from the pan slightly when you jiggle it, but the center should still wiggle like Jell-O. If it’s set too soon, it’ll crack; too late, and it’ll be gummy. (Your finger’s a fine tool for this—just don’t burn it.)
Make-ahead tips for bisquick buttermilk pie
Prep Ahead Filling
Mix the filling ingredients—buttermilk, sugar, eggs, vanilla, and cinnamon—up to 24 hours ahead and refrigerate in an airtight container. The buttermilk thickens slightly overnight, which prevents a runny pie.
Just whisk briefly before pouring into the crust to restore smoothness. I always do this when hosting—it cuts my baking day stress by half! 💪
Crust Prep Shortcut
Assemble the entire unbaked pie—crust, filling, and topping—and refrigerate for 12 hours or overnight. Bake straight from the fridge at 375°F for 50-55 minutes, adding 5-10 minutes if needed.
The cold start prevents premature browning. This works especially well for holiday pies when you want everything ready to bake in the morning.
Freezer-Friendly Crust
For maximum prep, blind-bake the crust, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before adding filling.
I test this method every holiday season—just pop it in the oven after work, and dinner guests get dessert while the main course cools. The crust stays crisp even after freezing! ❄️
Filling Storage Hack
Portion the cooled filling into ramekins or small jars (about ½ cup each) and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge, then warm gently in a 350°F oven for 10 minutes before slicing.
This is perfect for last-minute gatherings—just grab a container and serve over a slice of pre-baked crust.
Make-Ahead Topping
Combine the flour and sugar topping in a sealed container and store at room temperature for up to 1 week. Sprinkle directly over the crust before baking—no need to mix again.
For extra convenience, pre-portion the topping into ¼ cup servings in small bags. This saves time and keeps your kitchen less messy during baking. 🌟
Reheating Leftovers
Slice the pie and store in an airtight container for up to 3 days. To revive, warm individual slices at 350°F for 8-10 minutes until the filling is heated through. For a quick fix, microwave a slice covered with a damp paper towel for 20-30 seconds.
The crust stays crispy if you reheat it separately in a skillet for 30 seconds after warming the filling.
Nutrition facts
Frequently asked questions
Why does my Bisquick pie crust turn out dense instead of flaky?
Overworking the dough or using melted butter instead of cold cubes creates dense crusts. Always cut cold butter into dry Bisquick until it resembles coarse crumbs, then add just enough ice water to hold it together. Chilling the crust for 15 minutes before baking also prevents shrinking.
Can I substitute buttermilk if I don't have any?
Yes! Mix 1.5 cups milk with 1.5 tablespoons vinegar or lemon juice, then let it sit for 5 minutes until thickened. This works perfectly in the filling—just whisk it smooth before adding other ingredients. The tang remains identical to real buttermilk.
How do I fix a runny pie filling?
Runny filling usually means the eggs weren't fully incorporated or the buttermilk wasn't thickened enough. For next time, let the filling sit for 5 minutes after mixing to thicken naturally. If you already baked it, sprinkle a ½ cup flour-sugar mix on top and broil for 2 minutes to set the surface.
What's the best way to store leftover pie?
Keep the pie in an airtight container in the fridge for up to 3 days. For longer storage, freeze the unbaked pie for 2 months or the baked filling (without crust) for 1 month. Always thaw overnight in the fridge to maintain texture. The crust stays crispy if reheated separately in a skillet.
Can I make this pie gluten-free?
For the crust, substitute Bisquick with a 1:1 gluten-free baking mix (like Bob's Red Mill) plus ¼ cup cornstarch to improve texture. The filling remains unchanged since it only contains eggs, sugar, and buttermilk. Expect a slightly denser but still delicious result.