Return to Content

Buttermilk Pie

by

In the Yankee spirit of "use it up," the rural housewife accumulated many recipes calling for buttermilk, the liquid that is left when butter is churned. Here, it lends unique flavor to a custard like pie.

Buttermilk Pie
Photo/Art by Aimee Seavey

Ingredients:

  • 9" unbaked pastry shell
  • 1/2 cup butter
  • 2/3 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • grated rind of half a lemon
  • 2 cups buttermilk

Instructions:

Prepare and chill a 9-inch unbaked pastry shell. Whip butter until fluffy. Add sugar and continue to beat. Beat in eggs, one at a time, beating thoroughly after each addition. Add vanilla. Blend in flour and salt. Add grated lemon rind. Slowly beat in buttermilk. Pour into the unbaked pie shell and bake in a preheated 450° oven for 10 minutes. Reduce heat to 325° and bake for 45 to 50 minutes or until top is nicely browned and a knife inserted in the center comes out clean. Cool on a rack. Best when served warm.

Tags:
Updated Friday, March 5th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350