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Buttermilk Pie

by on February 18, 2015

I first tasted this pie at a church potluck and the woman who made them refused to give out the recipe. This isn’t her recipe, but I found one pretty close to it.

Pie Crust:

2 cups all purpose flour

1/3 cup cold butter

1/2 teaspoon salt

2 Tablespoons water

For the Filling

1 1/4 cup granulated sugar

3 tablespoons all purpose flour

1 cup buttermilk

4 large eggs slightly beaten

1 stick unsalted butter melted and cooled

1 1/2 teaspoon vanilla extract

pinch of lemon zest

pinch of nutmeg

Make pie crust. Combine flour salt and add butter until resembles small peas. Add water, then enough for dough to just stick together. Form dough into disc cover and place in refrigerator for about thirty minutes. Roll out to fit a 9-inch pie pan.

In a mixing bowl use whisk attachment. Add flour and sugar, then eggs and milk. Stir in vanilla and butter and finally the nutmeg. Pour into waiting crust. Bake in a preheated 425 degree oven for 15 minutes reduce oven to 350 and bake for 40 more minutes. Pie is done when knife inserted comes out clean. Cool. Refrigerate any leftovers.


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