When it comes to pies there’s every kind you can think of out there. But, sometimes a return to the classics is a comforting way to enjoy a great dessert. This red, white, and blue buttermilk pie has that rich, custard-like filling, but with a fun topping that is perfect for patriotic celebrations. Buttermilk pie has a long history and that’s because it’s so good people are still enjoying it nearly 200 years after it was first created.

To make this recipe you’ll need to start with the crust, folding in cold, cubed butter to a mixture of flour, sugar, and salt. Then add in 1 spoonful of water at a time until a sandy mixture forms before adding the rest of the flour. Then roll out the crust.

To simplify this recipe you can use a frozen pie crust instead and it will still come out beautiful and delicious. Once the crust is ready it’s time to move on to the filling, which is made from eggs, sugar, lemon zest, a little bit of flour, melted butter, buttermilk, and vanilla extract. The sweet filling is offset nicely by the slight sourness of the lemon zest and buttermilk.

Pour the filling into the crust and bake this pie for 50 minutes or until the top is golden and filling is set. If the crust or the filling browns too early take the pie out and cover with foil part way through the baking.

Now here’s the hard part: once this pie comes out of the oven you need to let it cool off for 2 hours on a cooling rack. Once the pie is cooled whip up some heavy cream and spread over the pie. Add blueberries and raspberries on top of the cream. We did ours in a star pattern, but you can do stripes, circles, or even use all one type of berry for a monochromatic look. This is a versatile recipe, so change it up for whatever you’re in the mood for.

Anyway you slice it this is one pie that’s sure to be a hit at summertime gatherings or really anyplace where pie-lovers congregate. Thanks to the creamy filling and the fresh berries on top this is one dessert that never fails to finish a meal off perfectly.