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Old-Time Buttermilk Pie Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD:8-10 servings

Ingredients

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold milk
  • 1 egg, lightly beaten
  • FILLING:
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Bake at 350° for 45 minutes. Cool completely before serving. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 piece) equals 446 calories, 21 g fat (9 g saturated fat), 111 mg cholesterol, 383 mg sodium, 59 g carbohydrate, 1 g fiber, 6 g protein.