This retro buttermilk pie recipe will become an often-requested dessert, especially during the holiday season.
This buttermilk pie recipe will teach you to create a smooth, buttery dessert that tastes likea vanilla custard.
Prepping it doesn’t take long, so it’s quick and easy to mix together the ingredients.
Credit: Scott Little
Then, all you have to do is remain patient until it’s finished baking and chilling.
Prepare pastry and line 9-inch pie plate.
Line pastry with double thickness of foil.
Remove foil.Bake pie crust4 to 6 minutes more or until crust is lightly browned; cool.
Reduce oven temperature to 350F.
Mix Together Filling Ingredients
In saucepan, melt butter over medium-low heat.
Stir in sugar and flour.
Remove from heat; set aside.
In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute).
Stir in buttermilk and vanilla.
Gradually whisk buttermilk mixture into butter mixture until smooth.
Pour into prebaked crust.
Bake the pie
Place pie on oven rack; carefully tent whole pie with foil.
Bake 50 to 55 minutes or until center is set when gently shaken.
Cool on wire rack for 1 hour.
Cover; refrigerate at least 4 hours before serving.
Mix Ingredients
In a medium bowl stir together flour and salt.
Using a pastry blender, cut in shortening and butter until pea size.
of ice water over part of the flour mixture; toss with a fork.
Push moistened pastry to side of bowl.
Repeat moistening flour mixture, adding water, 1 tbsp.
of water at a time, until mixture begins to come together.
Gather pastry into a ball, kneading gently until it comes together.
2,000 calories a day is used for general nutrition advice.
