Buttermilk Pie
Prep Time: 10 minutes
Total Time: 1 hour
Makes one 9-inch pie
This recipe has been on our table for generations, and my son Jeff could eat the whole thing in one sitting. It’s quick and simple with only a few ingredients, none of which require a trip to the store. The pie bakes up similar to a creamy custard with a subtle sweetness.
- 3 large eggs, beaten
- ¼ cup all-purpose flour
- 2 cups sugar
- 1 stick butter, melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 piecrust, unbaked (store-bought or Sourdough Piecrust, see recipe)
1. Preheat the oven to 350°F. Butter a 9-inch pie pan.
2. In a large bowl, whisk together the eggs, flour, and sugar until smooth.
3. Whisk in the butter, buttermilk, and vanilla until well mixed.
4. Fit the piecrust into the pan. Pour in the buttermilk mixture.
5. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out nearly clean. The crust should be golden brown; you may want to cover the edges with tin foil to prevent it from browning too much. Let cool slightly. Serve warm or chilled.