Buttermilk pie! Just saying buttermilk pie makes me feel like I live on a farm. Oh, wait, I do! I love living on a farm. But even if you don’t live on a farm, you can feel like you do. Just say, “I’m baking buttermilk pie!” And you’ll totally feel like you’re living in a 100-year-old farmhouse….
This is one of Georgia’s recipes, so you know it’s good.
How to make Old-Fashioned Buttermilk Pie:
1 cup sugar
3 T flour
1/2 teaspoon salt
3 egg yolks
1 3/4 cups buttermilk
2 T butter, melted
3 egg whites
1/4 teaspoon cream of tartar
one unbaked single-crust Foolproof Pie Crust pie shell
Line greased pie pan with piecrust. Combine sugar, flour, and salt in a large bowl. Add egg yolks, buttermilk, and melted butter. Mix well. In another bowl, beat egg whites and cream of tartar until stiff.
Notice my pretty multi-colored eggs? I don’t have eggs from my chickens yet, so I’ve been buying these fresh eggs from the chicken farm where I got my chickens and ducks.
Beating egg whites takes forever, but anything involving pie is worth it. It’s kinda fascinating how egg whites fluff up and get stiff, isn’t it? How does that happen?
Fold egg whites into buttermilk mixture. Mix carefully and pour into the prepared pie pan. Bake at 375-degrees for 30-35 minutes or until toothpick inserted in center comes out clean. This pie is a neat cross between a custard pie and a meringue. And it’s just plain yummy! How could it not be? It’s PIE!