Buttermilk Pie
http://www.food.com/recipe/buttermilk-pie-56
Ingredients
- 1/2 cup butter, melted
- 1 1/2 cups sugar
- 3 tablespoons flour
- 3 eggs, beaten
- 1 pinch salt
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 deep dish pie shell ( either your own recipe or storebought)
Directions
- Preheat oven to 400°F.
- Beat the butter and sugar together until light.
- Add the eggs and beat; then beat in vanilla.
- Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
- Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
- Pie should turn a nice golden brown and a knife inserted should come out clean.
- I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.
Watch the pie so it doesn't get too brown. I would cover with foil during part of the baking time.
Joe's Favorite Pie Crust
Ingredients
- 2 1/2 cups white flour
- 2 tbsp. sugar
- 1/4 tsp. salt (Use more salt if the dough is for pot pies)
- 1/2 cup cold butter, broken into small pieces
- 5 tbsp. cold vegetable shortening
- 8 tbsp. ice water
Directions
- Measure the flour, sugar and salt together. Stir to combine.
- Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix.
- Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
- Turn the dough onto a lightly floured surface, knead it together, then divide in half.
- Flatten each half into a disk, Chill in saran wrap - ½ hour.
- Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
- Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife. Refrigerate until you are ready to make the pie. Add filling (see below)
- Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top
