Old-Time Buttermilk Pie

Take a step back in time and savor the nostalgia of Old-Time Buttermilk Pie, a cherished recipe that has been passed down through generations. Hailing from Shreveport, Louisiana, Kate Mathews shares a treasured family tradition that dates back even before her birth in 1919. This classic pie, made with buttermilk and eggs fresh from the family farm, has been lovingly prepared and shared at church meetings and social gatherings for decades.

The journey to this delightful pie begins with a tender and flaky crust, crafted from all-purpose flour, shortening, cold milk, and a lightly beaten egg. Rolled out thinly, the crust forms the perfect foundation for the delectable filling.

The filling is a heavenly blend of softened butter, sugar, flour, eggs, buttermilk, vanilla extract, ground cinnamon, and a splash of lemon juice. Each ingredient plays a harmonious role in creating a velvety-smooth, custard-like filling that will envelop your senses with every forkful.

Once baked to perfection, Old-Time Buttermilk Pie emerges with a golden hue and a rich aroma that harkens back to days gone by. This timeless dessert is sure to bring fond memories and smiles to all who have the pleasure of tasting it.

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

PREPARATIONS:

1. In a large bowl, mix flour and salt. Cut in shortening until the mixture is smooth. Gradually add the milk and lightly beaten egg, mixing well. Roll out the dough very thinly on a floured surface and place it in a 10-inch pie pan.
2. For the filling, cream the softened butter and sugar in a separate bowl. Add flour and eggs, one at a time, beating well after each addition. Stir in buttermilk, vanilla extract, ground cinnamon, and lemon juice, mixing thoroughly. Pour the filling into the prepared crust.
3. Bake at 350°F for 45 minutes until the pie is set. Allow it to cool completely before serving.

YIELD: Makes 8-10 servings

TIPS:

• To achieve a perfectly flaky crust, use very cold ingredients and handle the dough as little as possible.
• Garnish the pie with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.

Embark on a culinary journey through time with Old-Time Buttermilk Pie, a cherished family recipe that has been treasured by generations. Kate Mathews of Shreveport, Louisiana, shares this beloved dessert, steeped in history and tradition, passed down from her mother and grandmother.

With a delicate, flaky crust and a velvety-smooth filling, this pie captures the essence of nostalgia in every bite. The combination of buttermilk, eggs, and a hint of lemon juice creates a creamy and delightful custard, accented by the warm notes of ground cinnamon and the richness of butter.

Bringing smiles to gatherings for over a century, Old-Time Buttermilk Pie remains a testament to the enduring joy of sharing culinary heritage with loved ones. Savor the taste of yesteryears and create cherished memories as you indulge in this timeless delight.