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
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- 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
Reviews for Old-Time Buttermilk Pie
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Reviewed Aug. 5, 2014
"My kids love buttermilk pie. They however did not care for this version which was flavored too strongly with lemon"
Reviewed Aug. 15, 2008
"My husband loves this pie."