From the kitchen of Agnes Carroll, my grandmother. This has just the right amount of sweetness and is always moist. Buttermilk can be used instead of soured milk. Reduced 2 tsp to 1 tsp on Sep 16 2011. It tastes better, more sweet.
This recipe was included in a family cookbook by our relatives by marriage, the Bilden family. It is easy to make and surprisingly superior to the crust recipe I always used before. People love it in all my single-crust pies!