Buttermilk Pie

Monday, March 30, 2009

In last week's B'ham News, there was an article about Robyn Poarch of Porch Pies who grew up here in Alabama and is now in Hollywood, California selling her pies for $30-$35/ea.  She says:

"Back home, they'd never pay $30 for those pies," Poarch says. "But out here, there are people who have never heard of a chocolate chess pie or a buttermilk pie. The buttermilk recipe is so easy, it's embarrassing. It's our best-seller, but it's very hard to describe a buttermilk pie. I tell them the buttermilk is kind of like a Southern creme brulee."

Ohmystars!  Never heard of a buttermilk pie?  For shame.

Well, that put me in the mood to make one of my buttermilk pies (which is like a sister to chess pie).  I've made lime buttermilk chess pie and chocolate chess pie here before but this time decided to make buttermilk pie in its simplest form.

6 tbsp. butter, softened
1-1/2 c. sugar
3 egg yolks
3 tbsp flour
1-1/3 c. buttermilk
3 tsp. lemon juice
pie pastry (if you use ready-made, use regular rather than deep-dish size for this)

Preheat oven to 350*.

In the Kitchenaid, cream together the butter and sugar until completely incorporated and a pretty yellow:

Keep the Kitchenaid running and add in the egg yolks one by one.  Now add the flour, and pour in the buttermilk slowly, finishing with the lemon juice.  Take a spatula and go around the bowl, making sure that everything is mixed well.  Give it one last whirl, then pour into the crust:

Bake in the center rack of the oven.  Start checking on it at 40 minutes, but I've never gotten this pie done in less than one hour - usually at about 65 minutes it is perfect:
I like this pie chilled a bit so after it comes to room temperature, I set it in the refrigerator, and this also helps make certain that it is set completely before serving.  Yum!

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