Marilyn Martin's Recipe

Buttermilk Pie

Category: Recipes

Buttermilk Pie

1 recipe of your favorite piecrust, or 1 unbaked frozen piecrust
1/2 cup butter
1 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract

Heat oven to 450 degrees. Line a pie plate with the pastry. Line the pastry with a double thickness of foil. 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 a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In a mixing bowl, beat eggs with an electric mixer on medium speed just until fluffy, about 1 minute. Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into 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.