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This simple, quick recipe makes two rich and creamy custardlike pies with a mildly tangy buttermilk flavor. I tested it using refrigerator pie crusts, and I’m sure it would taste even better with a homemade crust, but I doubt you will get any complaints either way. It is best to allow the pies to cool completely before serving, otherwise they may be a little runny when you cut them.

Buttermilk Pie

2 unbaked pie shells

2½ cups sugar

½ cup butter, melted

½ cup flour

1 pint buttermilk

2 eggs beaten

1 tablespoon lemon juice

1 teaspoon vanilla

Preheat oven to 325 degrees. Beat eggs, add sugar and flour. Stir in buttermilk and flavorings. Add melted butter. Divide evenly between two 9-inch unbaked pie shells. Bake for 45 minutes. Top should be golden brown, and center firm. Cool on wire racks before serving. Makes two 9-inch pies.