You need to make this pie. You will fall in love, no matter how skeptical you are of the name!
We recently went to a BBQ with some friends and had the most amazing spread of food. There were about 15 people there and enough food for 40! We had wonderful fresh chicken, homemade sausage, this dip with veggies and chips, coleslaw, beans, cheesy corn and more. But afterward, my favorite course…dessert! I had seen these pies sitting on the counter and I had been drooling over them since I walked in the door.
Our hosts, Jess and Dan told a wonderful story about how they came across this recipe in Texas. I’ll try any kind of pie but I have to admit, “buttermilk” pie was a little strange-sounding. Let me tell you though, it knocked my socks off. It is beautifully golden brown, not too sweet and wonderfully buttery.
Buttermilk Pie Recipe
4 Tbs. Flour
1 3/4 cups sugar
1/3 cup butter, melted
1/2 tsp salt
3 eggs, beaten
1 cup buttermilk
1 tsp vanilla
Optional: 3/4 cups chopped pecans
1 pie shell, unbaked (recipe below)
Pie Crust Recipe
3 cups flour
1 Tb vinegar
1/3 cup water
1 1/4 cup butter flavored shortening
Combine flour, sugar and salt in mixing bowl.
Add melted butter and beaten eggs and stir with a whisk until well-blended.
Stir in buttermilk and vanilla, mix well.
Pour into pie shell, bake for 55-60 minutes at 350 until filling is set and top is golden brown.
Cut shortening into flour and salt. Mix together with egg, vinegar and water.
Gently work flour into mixture until the dough forms into a soft ball.
On a clean, floured surface and roll out to fit pie shell. This recipe makes two shells and the second half of the dough can be sealed into a plastic container and kept in the refrigerator for up to 5 days.