Buttermilk Pie

What you need:

For the crust:

  • 2 sticks COLD unsalted butter cut into cut into cubes (if you only have salted butter, omit salt in recipe)
  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup buttermilk

For the pie:

  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 stick butter, melted and slightly cooled
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

For the sauce:

  • 1/2 cup raspberry preserves

What you do:

For the crust:

Sift together flour, sugar and salt (if using) together.  Add cold butter cubes and with your hands, or the back of a fork, work butter into flour mixture until its broken down well into the flour...should be the consistency of sand almost.  Mix in buttermilk, until just mixed...DO NOT OVER WORK!  It will be mealy,that's ok.  Do your best to form dough into a disc, cover with plastic wrap and pop in the fridge for at least 1 hour.  When its ready, roll dough out, to about a 1/4 thickness and put into a 9 inch pie pan, you will have extra dough...deal with it!

For the custard:

Preheat oven to 325 degrees F.  In a bowl beat eggs lightly, add sugar and flour and mix well.  Add in melted butter, vanilla and buttermilk, and beat until smooth.  Pour custard into prepared pie pan, and bake for anywhere from 45 min, to an hour and 15 min...all depends on the mood of your oven.  Start to check it at like 35 min to be sure.  Center will be slightly wobbly, but will set as it cools.

For the sauce:

No brainer here...put the preserves in a sauce pan and heat until just warm and runny...pour over individual pie slices and eat!