Treat Tuesday-Buttermilk Pie
We are right smack in the middle of summer. I made ribs and corn on the cob for dinner. To round out the meal I needed a pie, a Buttermilk Pie in fact.
I have to admit that Buttermilk Pie is relatively new for our family. Growing up it was always pumpkin, apple, chocolate (of course chocolate!) but never buttermilk. Then my son went hunting one weekend and they stopped in one of those rural roadside diners and ordered buttermilk pie. He wouldn’t stop talking about it and that led to my Warm Apple Buttermilk Pie, but today I needed something simpler.
This recipe calls for a crust that is made in the food processor and then partially baked.
To keep the crust from puffing up, you can place pie weights in the center as I did, or just use some beans. Pie weights are fun to me, I have no idea why, but I love to see the box of them in my drawer.
Make the filling using nice, rich buttermilk. Don’t try to use milk or make your own for this recipe, purchase a carton and use the leftovers to make a nice herb salad dressing. Lemon juice and lemon zest round out the ingredients, from real lemons, not a bottle.
Think of this pie as a cross between a lemon bar and a cream pie. You will be going back for seconds. And thirds…