Buttermilk Pie
Buttermilk Pie
Buttermilk Pie
Buttermilk Pie

Buttermilk Pie

3 eggs (or 4 eggs for less sweet version)
1 cup sugar
2 tablespoons flour, plus a little for dusting
1/2 cup melted butter
1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 325 degrees. Beat eggs slightly and add sugar and flour.
Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour. Pour batter into
shell, and then sprinkle a little more flour on top. Bake at 325 degrees
until the custard is set, approximately 1 hour.



Buttermilk Pie

1/2 cup (1 stick) margarine
2 cups sugar
2 eggs beaten slightly
4 tablespoons flour
1 cup buttermilk
1 teaspoon vanilla
Half teaspoon salt

Melt margarine and add other ingredients and mix well. Pour into deep dish
9-inch unbaked crust. Bake for one hour at 350 degrees or until real
brown on top.



Buttermilk Pie

2 cups sugar
1/2 cup flour
1/2 cup butter, melted
3 eggs
1/2 cup buttermilk
1 tsp. vanilla
1 unbaked pastry shell

Combine sugar and flour; stir in butter. Add eggs, buttermilk, and
vanilla and stir until well-combined. Pour into unbaked pastry shell.
Bake in a 350 degrees F oven 30 minutes. Reduce oven temperature to
300 degrees F. Bake 20 more minutes or until knife inserted off-center
comes out clean. Cool.

Makes 8 servings.



Buttermilk Pie

8-10 servings
Hands on: 20 minutes
Total time: 1 hour, 10 minutes

Serve this pie slightly warm or at room temperature. It is better if
it isn't chilled, but be sure to refrigerate any leftovers. Zest the
lemon before squeezing it for juice. Don't be concerned if after
baking there is a little pooling of butter around the edges; it will
be reabsorbed as it cools.

1 (9-inch) pie crust, rolled out
1 cup granulated sugar
3 tablespoons all-purpose flour
3 eggs, well-beaten
1/2 cup (1 stick) butter, melted and cooled
1 cup buttermilk
Grated zest of 1 lemon
3 tablespoons fresh lemon juice

Preheat oven to 425 degrees.

Line a 9-inch pie pan with rolled-out dough, prick all over with a
fork and press a piece of heavy-duty foil snugly into the shell. Fill
with pie weights or dried beans. Bake for 6 minutes, remove the foil
and weights, and bake for 4 to 5 minutes or until the edges are just
beginning to color. Leave the oven on.

In a bowl, combine the sugar and flour. Add the eggs, butter,
buttermilk, zest and lemon juice and stir until well-blended. Pour the
filling into the pie shell (do not overfill; there might be a little
extra liquid). Bake for 10 minutes. Reduce heat to 350 degrees, and
bake for 30 minutes more. When done, the filling will be puffed and
almost set (it's OK if the center jiggles a little) and a knife
inserted midway between the pie and the edge will come out clean.

Per serving (based on 8): 348 calories (percent of calories from fat,
50), 5 grams protein, 40 grams carbohydrates, 1 gram fiber, 20 grams
fat (9 grams saturated), 102 milligrams cholesterol, 316 milligrams
sodium.

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