Buttermilk Pie

buttermilk pie

If you’ve never made a pie before, here’s a good starter pie for you.  Basic and simple, it is what folks around here might call a “hard times” pie.  There’s nothing fancy about it, but it is oh so tasty.  I found this recipe at http://www.chindeep.com/2012/04/05/buttermilk-pie/.  I used my step-mom’s recipe for the pie crust.  Give it a shot; you won’t regret it.

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Crust

*Makes 3 crusts.

Ingredients:

  • 3 cups AP flour
  • 1 tsp. salt
  • 1 cup shortening
  • Approx. 10 tbsp. water (I used 7 or 8 this time around.)
  • 1 tbsp. white vinegar

Directions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in shortening until it forms a coarse meal.
  3. Add vinegar and about 3 tablespoons of water.  Use a fork to mix into dry mix.
  4. Add the rest of water one tablespoon at a time until the dough comes together.  Do NOT over-mix.  The dough will become hard and make for a tough crust.
  5. *If the dough does not seem firm enough, you can add one egg to the mix.
  6. Divide dough and roll out.
  7. Once it is rolled out nice and flat, carefully roll it around the rolling pin and place into the pie plate.  Gently, press it into the plate, and trim the edge with about a 1/4-1/2 inch overhang.
  8. Crimp the edge of crust, and prick the bottom of the crust several times with a fork.
  9. Weigh down the crust with dry beans or a pie weight.
  10. Place pie plate on a cookie sheet (especially if using a disposable pie plate).  And place in a 350-degree oven for 15 minutes.
  11. Make pie filling while baking and cooling crust.

Pie

Ingredients:

  • 1 prebaked 9-inch pie shell
  • 2 Tablespoons all-purpose flour
  • 1 & 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter
  • 3 large eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg

Directions:

  1. Mix together flour, sugar, and salt.
  2. Whisk in melted butter.
  3. Whisk in eggs.
  4. Add buttermilk, vanilla, and nutmeg.
  5. Pour into cooled pie crust.
  6. Cook at 350 for 50-60 minutes, until a toothpick inserted into center of pie comes out clean.  The pie will still be wiggly, but it will set up as it cools.
  7. Cool on wire rack.
  8. Serve at room temperature or chilled.
  9. For fun, add some chopped fruit as a topping.  Enjoy!

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pie crust

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2 Comments

Filed under Food

2 responses to “Buttermilk Pie

  1. I book marked this to come back and copy the recipe. I have always wanted to try a buttermilk pie. Thanks for sharing.

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