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 Lizzie’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.

flour-bowl

Whisk dry ingredients…

milk-flour-bowl

Add the milk…

flour-bowl-oil

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!)

flour-bowl-mix

Stir until the dough forms a ball…

pie-crust-dough

That’s it! See how simple!

pie-crust-dough-pan

Put dough in pie pan.

pie-crust-dough-flat

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

pie-crust-dough-sides

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.)

pie-crust-dough-finished

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.

flour-sugar-mix

Mix flour and sugar…

buttermilk-mix

Add Buttermilk…

buttermilk-eggs

Whisk eggs…

buttermilk-eggs-pour

Stir in eggs…

buttermilk-eggs-stir

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

buttermilk-eggs-vanilla

Add the Vanilla…

lemon-juice-zest

Add the lemon juice and zest…

lemon-juice-zest-mix

lemon-juice-zest-stir

nutmeg-pinch

Grate a pinch or two of fresh nutmeg…

mix-it-up

Mix it all up!

buttermilk-pie-before-bake

Pour into pie shell…and bake…

buttermilk-pie-pre-bake

buttermilk-pie

It comes out looking like sunshine!

buttermilk-pie-close

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