Buttermilk Pie

Good morning, afternoon, or evening wherever you are! Today we’re making Buttermilk Pie. Have you heard of it? I hadn’t until last week. It’s supposedly a “southern classic”, but I asked family and friends and hardly anyone knew what it was….but they do now! This pie is perfection and so easy to make.

• 1 3/4 cups sugar 
• 1 stick unsalted butter, room temp (if you use salted, omit the pinch of salt) 
• 3 eggs 
• 1 tsp vanilla 
• 3 tbsp all purpose flour 
• 1 cup buttermilk (I use whole buttermilk) 
• 1 9 inch deep dish pie shell (unbaked) 

Instructions:

Cream the butter and sugar. Beat in eggs until the mix is smooth. Throw in your vanilla, pinch of salt, and flour and mix again until blended. Finally, beat in the buttermilk until the mixture is nice and smooth. Pour it into the pie shell, if you have too much mixture, pour remaining into a custard cup and bake alongside the pie.

Bake at 300 degrees for 1 hour and 10 minutes to an hour and a half, or until center is firm, then remove and let cool before serving. Store covered in the fridge, if you have any left ;-)!!

 

Cream the butter and sugar. It should look sandy.  

 

 Crack the eggs & mix well. I had a little help from my mini assistant! 🙂 

 

 

Once the eggs are mixed in, add salt, vanilla (whole teaspoon!) and 3 tablespoons of flour. 

 

 

Mix it well! Or have your daughter do it while you take lots of pictures!

 

Finally, add in your buttermilk and give it one more good mix until well blended.

 

 

 

 
Let cool before serving. I like mine best on day two after chilling overnight in the fridge. 

 

 
If you give this a try, let me know! 

 

Adapted from Janet’s Appalachian Kitchen