Last night after dinner I noticed I still had some buttermilk left from earlier baking projects. I knew just what to do with it as lately I have dreamed of Buttermilk Pie - a favorite from my homeland in Virginia. Many years ago my friend, Ann Aiken and I had it at the Chickahominy House in Williamsburg, Virginia. This isn't their recipe but is one that I have tweeked over the years and is so easy to make!
I started with a simple pie dough recipe but you could use a frozen pie shell if you like. 1 cup sifted flour, 1/2 tsp sale, 1/3 cup plus
1 Tb shortening and 2 1/2 Tb ice water Preheat the oven to 450 degrees and mix all above to make a nice dough. Roll it out and place in a 9" pie pan or pie dish. Bake for 5 minutes in the oven. I don't put beans in mine to weight it but I do prick it all over with a fork. Take out of the oven after 5 minutes.
For the pie: 3 eggs, 1 1/2 cups buttermilk and 1/2 cup heavy whipping cream, 2 sticks of butter melted, 1 tsp vanilla extract,
3 Tb flour, 1 cup of sugar and a sprinkle of salt. Get out a large bowl and beat the eggs well first and then add all the other items and blend well. Pour into the pie crust and put back in the oven at 450 degrees for another 5 minutes - then reduce the oven to 325 degrees and continue baking for 35-45 minutes. Watch carefully for too much browning. The center should be firm. If the crust begins to brown too much - take a piece of foil and go around the edges.