Buttermilk Pie

Someone ask for the recipe so I thought I would post it here.

BUTTERMILK PIE

This pie is over the top and super easy to make. The crust is just as important for a good pie. Generally folks either use shortening, lard or butter for the crust. Lard will make the flakiest, butter the richest tasting. Either way, if you don't handle it with care it will be tough. So you can go to Martha of course, or Fine Cooking, or Gourmet, or Cooks websites to get a crust recipe. For the actual filling here it is:

2 TBS all purpose flour
1and1/2 cups sugar
1stick of good quality butter, gently melted
2 large eggs
1 cup buttermilk
1 teaspoon first quality real vanilla

Make your crust
heat oven to 350 degrees

Stir flour and sugar in a bowl with a whisk until blended.
Add melted butter blend thoroughly
Whisk in eggs blend thoroughly
Add buttermilk and vanilla

Pour mixture into pie crust and bake 1 hour or until filling is golden brown and a sharp knife comes out clean but slightly oily

I have made this filling in a blender and a mixer, as well as by hand. The blender incorporates more air and maybe the texture is slightly different.
It saves time. Do not walk away from your butter, if you stir it as it is melting you will be ready to take it off the heat just as it is all liquid. This way is is not too hot. Also I pre bake my crust for 10 minutes just so it won't be soggy.

This recipe came from a January 1983 issue of Cuisine, which is just about in tatters. There was an article on Southern pies by Ann Byrd. There were incredible recipes for Pecan, Sweet Potato, Vinegar(similar to buttermilk), Egg Custard, Brown Sugar, Molasses, Butterscotch and fried Apple pies.

My sister gave me a pie cookbook called Sweety Pies-An Uncommon Collection of Womanish Observations, With Pie by Patty Pinner. It is a wonderful book written by an African American woman; and reflects a true understanding of how a woman makes stuff happen with her command of all things pie. It is also a visual delight, I highly recommend it.