OLD-TIME BUTTERMILK PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 446 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 383mg sodium, Carbohydrate 59g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERMILK PIE CRUST DOUGH
I have been making this pie crust since the recipe came out in Bon Appetit in l99l. This recipe makes up enough for 2 crust pie and is definately very forgiving in the handling of it!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 2 crusts
Number Of Ingredients 7
Steps:
- Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
- Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
- Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
- Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.
Nutrition Facts : Calories 1495.7, Fat 99.2, SaturatedFat 44.4, Cholesterol 123.8, Sodium 1540.7, Carbohydrate 134.1, Fiber 4.2, Sugar 15.2, Protein 18.1
BUTTERMILK PIE CRUST DOUGH
Categories Food Processor Dairy Chill Bon Appétit
Yield Makes enough for 2 crusts
Number Of Ingredients 6
Steps:
- Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)
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