Old Fashion Buttermilk Pie Recipes

OLD-FASHIONED BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Beat the butter and sugar together in a large bowl until smooth.
• Mix in the flour, eggs, buttermilk, and vanilla.
• Pour the filling into the pie shell then sprinkle the top with nutmeg.
• Bake for 1 hour, or until golden brown and firm (insert a toothpick into the middle, it should come out clean).
• Let cool completely before slicing.
• Serve with whipped cream or fresh berries, and enjoy!

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

OLD-TIME BUTTERMILK PIE

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.

OLD FASHION BUTTERMILK PIE

Steps:

• Preheat oven to 300 degrees In a mixing bowl, cream butter and sugar.
• Stir in eggs, flour, buttermilk, and vanilla.
• Pour into pie shell.
• Bake until knife tip comes out clean, about 1 hour and 45 minutes.
• Cool slightly before serving.

OLD FASHIONED BUTTERMILK PIE

Steps:

• 1. Preheat oven to 400 degrees. Line a 9 inch pie plate with pastry. Trim, seal and flute edges. Set aside. In one large bowl, combine the sugar, flour and salt. In another large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture and mix well. Pour into crust. Sprinkle with nutmeg.
• 2. Bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
• 3. Note: I like to cover the edges of the pie crust with foil to keep them from becoming too dark.