Prep 25 mins
Cook 1 hr
This old fashioned pie recipe that I found in a Better Homes and Gardens magazine, turns out very smooth and not too sweet. Perfect ending to a great dinner. Cooking time does not include refrigerating time.
- 0.5 (15 ounce) packagerefrigerated unbaked pie shells
- 1⁄2 cup butter
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Place a piece of double thickness foil lightly over the pastry to prevent over-browning. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees.
- In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.
- In mixing bowl, beat eggs until fluffy (about 1 minute). Stir in buttermilk and vanilla.
- Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
- Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.
This recipe is very similar to my husband's Grandma Jimmie's buttermilk pie recipe with the exception that she sprinkled 1 tsp nutmeg on the top of the pie before baking. It's the best and never lasts long around our house.