OLD-TIME BUTTERMILK PIE
This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! -Kate Mathews, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 446 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 383mg sodium, Carbohydrate 59g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
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Mohammad Limon
[email protected]I can't wait to try this pie!
EntertainmentProductions
[email protected]This pie is a great way to use up leftover buttermilk.
Asif Adil
[email protected]I'm not a huge fan of buttermilk, but I loved this pie.
Rai Zaman
[email protected]This pie is so creamy and smooth. It's like eating a cloud.
Roobinath Sharan
[email protected]I love the tangy flavor of this pie. It's the perfect balance of sweet and tart.
Bryan Cardona
[email protected]This is my go-to recipe for buttermilk pie. It's always a hit!
Whitney Asare
[email protected]I've made this pie several times now, and it's always a crowd-pleaser.
Jt Taylor
[email protected]This pie is so easy to make, and it always turns out perfect.
Nicole Andersen
[email protected]I made this pie for a church potluck and it was a huge hit! Everyone loved it.
Draw SO Kool
[email protected]This buttermilk pie is the best I've ever had! The crust is flaky and buttery, and the filling is creamy and tart. I love that it's not too sweet, and the tang from the buttermilk really shines through.