This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! —Kate Mathews, Shreveport, Louisiana
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold milk
- 1 egg, lightly beaten
- 1/2 cup butter, softened
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice
- In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside.
- For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust.
- Bake at 350° for 45 minutes. Cool completely before serving. Yield: 8-10 servings.
Originally published as Old-Time Buttermilk Pie in Grandma's Great Desserts Cookbook 1992, p83
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