Buttermilk Pie is a Country Cooking Indulgence
Summer means pie, and the best pie I’ve ever had is buttermilk. This particular recipe is based on one of the best selling pies of the 1950′s at Moeller’s Bakery in Houston, Texas, where it is still made on order. It’s basically a take on a traditional southern custard pie in which buttermilk makes the inside much richer. This pie is insanely good for how simple it is.
Here are the ingredients for a buttermilk pie in a large pie pan: 1 pie crust, 4 eggs, 1 1/2 c. buttermilk, 2 c. sugar, 1 stick of butter, 4 T. flour, 1 1/2 t. vanilla extract, 1/2 t. almond extract (optional).
Start off by preheating the oven to 400 degrees. Then put your pie crust in your large pie pan. You can either buy a premade pie crust or make your own. The Pioneer Woman has directions for her ‘Perfect Pie Crust‘ on her blog if you want to make your own. I like to make my pie crusts from scratch and that’s a good one for beginners. You can always do high sides on your crust and make it nice and fancy, this pie just has the crust cut off at the top of the pan to show that you don’t need a fancy crust for this pie to look good!
Turn the oven down to 300 degrees and bake for 35 minutes longer. Resist the temptation to open the oven door for a peek or sniff of the pie, because it will make the temperature drop too quickly in the oven. When the top of the pie is golden brown, it’s ready to take out of the oven.
Let the pie cool for about a half hour before you enjoy. This pie is also delicious out of the fridge. I prefer buttermilk pie when it’s still warm, but most of my family prefers this pie when its cooled down.
If you only have a small pie pan, here are the ingredient portions you’ll want to use: 1 pie crust, 3 eggs, 1 c. buttermilk, 1 1/2 c. sugar, 1/3 c. butter, 3 T. flour, 1 t. vanilla extract, splash of almond extract (optional).