I really get a kick out of people when I offer them Buttermilk Pie and their facial expression becomes disjointed like I just insulted them. I immediately recognize they are not from the south. I tell them “honey, you haven’t had pie until you have a slice of Buttermilk Pie.” Rich creamy sweet custard with a flakey buttery crust.  Now let me warn you, this pie is chalked full of calories so throw your diet out the window, this pie will not be found on any figure friendly menu. However, a slice and I mean one slice every blue moon adds to the delight of living on the edge. I ran across this recipe which combines my two favorite pies, Buttermilk and Lemon Chess. Just a tinge of tart from the lemon zest makes this pie a blue ribbon winner in my book.

Tuck this recipe away for that special holiday meal when you have plenty of guests to help you devour it so you won’t be tempted to sneak back in the kitchen for an extra slice. Another tip, do not tell your guest the name of the pie just serve it up and wait for the smiles and compliments you will be sure to receive.



Flour, salt and cold butter.

Flour, salt and cold butter.

Homemade pie crust.

Homemade pie crust.

Serves 8
2 cups granulated sugar
2 Tbs. All Purpose Flour
½ tsp. salt
1 cup buttermilk
4 large eggs
4 large egg yolks
2 tsp. vanilla extract
1 stick of butter melted
2 tsp. finely grated lemon zest. (From 1 medium lemon)
Make sure eggs and buttermilk are room temperature.

Whisk sugar, flour and salt in a large bowl. Add buttermilk, eggs, egg yolks and vanilla. Whisk until smooth. Add melted butter and lemon zest. Whisk until smooth. . Pour into an unbaked pie shell. Bake at 350 degrees for 40 minutes or center is firm.

Pie Dough

2 cups flour
2/3 cups cold butter
1 tsp. salt
¼ to ½ cups of ice-cold water

Place flour and salt in food processor. Cut butter into small squares. Add to flour. Pulse flour and butter until butter is the size of a pea. Slowly pour cold water into the processor while pulsing until flour forms a ball. Do not over mix. Form the dough into a ball taking care not to handle dough too much. Place dough on a piece of wax paper, wrap and set in refrigerator for 30 minutes allowing the dough to firm. Place dough on a floured surface sprinkle with a bit of flour and roll dough to the size of your pie pan. Place dough over pan and form dough to the shape of the pan. Fold edges over and make a pretty pattern with your fingers. Prick dough with a fork.

Easy Tip- purchase a deep dish pie shell from the grocer.