Berried Treasure: Chilled, Bruleed Buttermilk Pie

Whip up this summer-friendly recipe from the Garden & Gun Club in Atlanta

A slice of pie with berry compote

Pie is always a great choice for dessert, but Ann Kim, the executive chef of the Garden & Gun Club at the Battery Atlanta, understands her guests often value the Club’s comfortable, climate-controlled atmosphere as much as its craft cocktails and dishes. Therefore, a piping-hot blueberry pie might not be the best option after a hot July afternoon at Truist Park watching the Braves.

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As a more suitable seasonal alternative, she created a cool bruleed buttermilk pie. “This is an ideal summer dish because of the citrus notes and its chilled nature,” Kim explains. The secret to its perfect caramelized crust lies in the granulated sugar she sprinkles on top once the pie has cooled (that, and a butane kitchen torch). Kim then serves the pie with a scoop of vanilla ice cream and a fresh berry compote, which “brightens the dish and adds a nice tang,” she notes. 

Her tip for mastering the compote? Wait until all the berries have popped, then cook them down for about five more minutes. “Do not add water. Allow the berries to release their natural juices, and use a little lemon juice to balance out the sweetness of the sugar,” Kim advises. Then go ahead and chill out.

See more about the Garden & Gun Club, including the menu and hours, at


  • Buttermilk Bruleed Pie (Yield: 1 pie)

  • For the berry compote

    • 1 pint raspberries

    • 1 pint blackberries

    • 1 pint blueberries

    • 1 tbsp. fresh lemon juice

    • ½ cup sugar

  • For the pie

    • 1½ cups granulated sugar

    • ¼ cups all-purpose flour

    • ¼ tsp. salt

    • 2 eggs, room temperature

    • 1 egg yolk, room temperature

    • 5 tbsp. butter, melted

    • 1½ tsp. vanilla extract

    • 1 tbsp. fresh-squeezed lemon juice

    • 1 lemon, zested

    • 1 cup buttermilk, warm

    • 1 pie crust (store-bought or homemade)

    • 2 tbsp. berry compote


  1. Make the berry compote: Add all ingredients to a small saucepan. Bring to a boil and reduce to a simmer. Keep on low simmer until all berries have burst, plus five additional minutes. Allow to cool and thicken.

  2. Make the pie: Preheat oven to 350°F.

  3. Sift sugar, flour, and salt. In another bowl, whisk whole eggs and egg yolk. Mix dry ingredients into egg mix until smooth. Add melted butter, vanilla extract, lemon juice, and lemon zest. Slowly mix in warm buttermilk.

  4. Pour mix into pie crust and bake for 45 to 60 minutes. Pull out pie when the middle of the pie only has a slight jiggle. The pie will completely set as it cools down.

  5. Once the pie is cooled down, slice into 6 to 8 slices. (You could also do as the restaurant does and chill it before slicing, though Kim enjoys it at room temperature.) Sprinkle each slice with granulated sugar. Use a small torch to melt sugar.

  6. Serve with berry compote (or macerated berries and fresh whipped cream).