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Favorite Buttermilk Pie

November 20, 2019 By Talya Tate Boerner 1 Comment

Favorite Buttermilk Pie

This is my favorite buttermilk pie recipe. Actually, it’s the only one I’ve ever made, but why mess with something so incredibly delicious?

I’m just going to get right to the recipe. Thanksgiving is next week and no one has time for small talk.

 

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Favorite Buttermilk Pie

Ingredients

  • Favorite Pie Crust (homemade or not)
  • 1 stick butter, unsalted, melted, cooled
  • 3 eggs, room temperature
  • 1/4 cup buttermilk
  • 2 T flour, all-purpose
  • 1 3/4 cups sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp salt

Instructions

  1. First of all, read this entire recipe before you even think about cooking. This will eliminate surprises and ensure you allow enough time to assemble and bake this pie.
  2. Secondly, gather all of your ingredients and measure them out beforehand. Yes, you will dirty more measuring cups and bowls, but you will know well in advance that you are out of vanilla or your flour has bugs in it, saving yourself a mad dash to the grocery store during mid-stir. Plus, you will feel like the Barefoot Contessa with all the little bowls sitting around pre-measured.  
  3. Be sure to melt your butter and then let it cool to room temperature. The eggs need to hang out for a bit as well. While your butter is cooling and your eggs are chillin', roll out your crust and press it into the pie pan. Press it into the corners, and try not to stretch the dough. Stretching causes shrinkage while baking. And we all know shrinkage is ugly. Trim the edges and try to make them look somewhat neatly crimped. But don't worry too much about this...a rustic-looking pie tastes better, and perfection is overrated. (I am assuming you are working with the pre-made Pillsbury pie crusts - the kind that you unroll. If you buy a pie shell, then just unwrap it.)  
  4. Once your crust is pressed into the pan and all trimmed, place it in the freezer for 30 minutes before baking. Trust me on this.
  5. Preheat your oven to 350 degrees. 
  6. In your KitchenAid or in a mixing bowl, mix the butter and eggs together until well combined. (Did you melt your butter and then let it come to room temperature? If not, guess what? You just made yourself some scrambled eggs. If so, stop right here, make a scrambled egg sandwich for sustenance and start over...)
  7. Add the buttermilk and vanilla to the butter/egg mixture and mix well.
  8. In a separate bowl, combine the flour, sugar and salt. Stir this dry mixture into your wet mixture a bit at a time until mixed. Don't over mix. At this point you may want to drink it like eggnog.
  9. Pour the filling into the crust. If you want to add leaves or other decorations made from extra pie dough, now is the time.
  10. Bake on the middle rack until set and lightly browned. About 45 minutes.
  11. Cool to room temperature on a rack. Be patient. 
  12. Raspberries or other tart fruit sprinkled on top will help balance the sweetness. Don't put your raspberries on when the pie is warm. They will bleed. 
3.1
https://gracegritsgarden.com/2019/11/favorite-buttermilk-pie.html

See how it looks with raspberries? Very holiday-ish.

Favorite Buttermilk Pie

I forgot to mention… sometimes I make it in a pie pan, sometimes in a tart pan.

What’s your must-have dessert at Thanksgiving? Maybe pecan pie? I love it too. But seriously, add my favorite buttermilk pie to your dessert offerings. We need lots of sweet choices at Thanksgiving.

Grace Grits and Gardening
Farm. Food. Garden. Life.

This recipe was adapted from Central Market which adapted it from Southern Memories, by Nathalie Dupree.

Sunday Letter: 11.25.18

November 25, 2018 By Talya Tate Boerner 4 Comments

Sunday Letter

Dear Sunday Letter friends,

Have you noticed the date? One month til Christmas. I’m over here in denial still with leftover cranberry sauce in my fridge.

Actually, I’m in Texas writing from the super-cool NYLO Hotel at Legacy (Plano). Oh my goodness, I’m loving this modern, loft-style hotel. Two thumbs up from me!

NYLO Hotel

Continue Reading

Cold Morning

November 19, 2017 By Talya Tate Boerner 4 Comments

Cold Morning: an acrostic from this morning’s writing practice.

Cold Morning

Crystals cover slanted rooftops. A cold night
Offers a glittery morning.
Leaves, already brilliant with fall, still sleep, muted and
Dreamy with frost. The whole world

Magically rests beyond windows fogged with breath.
On this Sunday before Thanksgiving Day, I
Remember the holiday meals of my childhood at
Nana’s house on the home place.
I relive cozy afternoons with her,
Near to me, she still feels all these years later.
Gentle and generous even in death.

Nana

Happy Sunday, on this cold morning. I’m counting down to Thanksgiving. Time to make that grocery list and check it twice! Four sleeps, y’all…

Grace Grits and Gardening
Farm. Food. Garden. Life.

[tweetthis]Cold Morning – writing practice this morning #SundayMorning #amwriting [/tweetthis]

Musical Pairing:
Bing Crosby, I’ve Got Plenty to be Thankful For

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Talya Tate Boerner


Hi! I'm Talya. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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