If you would like to read the story that goes along with this recipe, go to my blog post “Buttermilk Blessings!”

Pat-in-the-Pan Crust Ingredients:

  • 2 1/2 cups Flour (All Purpose Unbleached)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 Tablespoons cold milk
  • 2/3 cup oil (vegetable or canola–make sure it is fresh!)

Sister Liza Jane’s Southern Buttermilk Pie Ingredients:

  • 1 1/4 cups sugar
  • 3 tablespoons flour
  • 4 eggs, whisked
  • 1 cup buttermilk
  • 1 1/2 teaspoons vanilla
  • 1 stick butter, melted and cooled (1/2 cup of butter)
  • 1 tablespoon lemon juice (fresh squeezed)
  • 1 tablespoon lemon zest
  • pinch of grated Nutmeg

Pat-in-the-Pan Crust Directions:

  1. Whisk together dry ingredients in a bowl until blended
  2. Add wet ingredients and stir gently until the dough forms a ball.( For a tender crust, do not over mix).
  3. Put dough into pie pan and pat it thin and flat to conform to the shape of the pan.
  4. Crimp the edges.
  5. You are now ready for the filling.


Whisk dry ingredients…


Add the milk…


A note about the oil: Make sure the oil is fresh because if it has begun to turn rancid, your crust will taste bitter and that’s no fun! (I learned the hard way!)


Stir until the dough forms a ball…


That’s it! See how simple!


Put dough in pie pan.


Pat dough flat and even pressing up the sides of the pan.


Crimp the edge by using your thumb on one hand to push the dough down into a “V” shape and your fingers on your other hand to support the dough on either side of your thumb. (I couldn’t show the whole technique since I was holding the camera.)


Now you are ready for the filling!

There are all kinds of recipes for Buttermilk Pie…some are as gooey and sweet as a candy bar….this custard-y pie is just “sweet enough” and has a refreshing hint of fresh lemon for those sultry summer days that are hotter than a fritter-in-a-fryin’ pan. It’s simple and homey and it’s a perfect Bake ‘n’ Take pie for your next Church Supper!

Buttermilk Pie Directions:

  1. In your mixer, combine the flour and sugar.
  2. Stir in the eggs, and buttermilk .
  3. Add the cooled melted butter, vanilla, lemon juice, and lemon zest.
  4. Add a pinch or two of grated Nutmeg.
  5. Pour into the unbaked pie shell.
  6. Put the pie in the center of the oven and bake at 425 in a pre-heated oven for 15 minutes, then lower the temp to 350, and bake for 40 more minutes.
  7. Cool then keep chilled.


Mix flour and sugar…


Add Buttermilk…


Whisk eggs…


Stir in eggs…


Add cooled melted butter (make sure it is cool or it will cook the eggs)


Add the Vanilla…


Add the lemon juice and zest…




Grate a pinch or two of fresh nutmeg…


Mix it all up!


Pour into pie shell…and bake…



It comes out looking like sunshine!


If you would like to read the story that goes along with this recipe, go to my blog post “Buttermilk Blessings!”

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