Buttermilk pie makes for a great dessert for holidays or regular days

This buttermilk pie is a real surprise, and despite my dislike of custard pies, it’s a real winner.  It also has a surprisingly lemony (although subtle) flavor, and everyone in our taste test loved both the flavor and texture of the pie.  It’s also a great pie choice for holidays, satisfying the sweet tooth of those who aren’t pumpkin or mincemeat pie fans.  It’s old fashioned flavor is quite exotic to modern palates, and I find the idea that it was once a mainstay dessert in many American families quite interesting.

Try it–you’ll love it too!  (And so will any guests who get a chance to enjoy its wonderful flavor!)  And for those cooks who find pie crust a challenge they are not ready for, frozen crusts or refrigerator case pie crust will work just fine!  Use a frozen “deep dish” style crust for best results.

Here’s your recipe:

Buttermilk Pie

Crust:

  • 1 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 c. shortening
  • 1/4 c. cold milk
  • 1 egg, beaten

Filling:

  • 1/2 c. butter or margarine
  • 2 c. sugar
  • 3 tbsp. all-purpose flour
  • 3 eggs
  • 1 c. buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 c. lemon juice

Mix flour & salt in a medium bowl.  Cut in shortening until mealy.  In a small bowl, beat eggs & milk together until well blended.  Gradually add egg mixture to flour mixture, stirring to combine into a dough.  Roll dough out very thin ona  floured surface. Place dough into 10″ pie pan, and flute edges of crust.  Set aside.

For the filling, cream butter and sugar with mixer.  Add flour.  Add eggs, one at a time, beating well after each addition.  Stir in remaining ingredients and mix well.  Pour into prepared pie crust and bake at 350 degrees for 45 minutes.  Cool completely before serving.

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Desserts, Easy, Entertaining, Holiday, Pies, Recipes, Southern and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Buttermilk pie makes for a great dessert for holidays or regular days

  1. Tes says:

    This sounds really interesting! I haven’t try buttermilk pie before. It sounds really simple and delicious 🙂

    • giascott says:

      It is delicious-with a lemony flavor but not overpoweringly so. I was really surprised at how good this was, which is why I HAD to share it! It’s also a great alternative to pumpkin pie for holidays, since not everyone loves pumpkin pie.

  2. boyonabudget says:

    Here is my favorite Christmas dessert made with buttermilk:)
    Red Velvet Cake

    1 ½ cups sugar
    ¾ cup oil
    2 eggs
    1 bottle red food coloring
    1 cup buttermilk
    1 teaspoon vinegar
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    2 cups sifted all-purpose flour
    2 teaspoons cocoa
    1 teaspoon vanilla

    Preheat oven to 350 degrees.

    Cream sugar and oil. Add eggs one at a time. Add food coloring and mix until well blended. Combine buttermilk, baking soda and vinegar and add to mixture.

    Combine flour, cocoa, baking powder and salt and add slowly to liquid mixture. Add vanilla and mix well.

    Pour into 2 buttered and floured 8 inch round cake pans.

    Bake for 20 to 25 minutes until toothpick inserted in middle comes out dry.

    Sauce
    Bring ¾ cup of milk and ½ cup of sugar to a boil and drizzle over cakes while hot.

    Frosting
    8 oz. Cream cheese
    2/3 stick of butter
    1 box (1 pound) confectioner’s sugar

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