So my search for the next recipe in the buttermilk series, led me on a goose chase. Not necessarily a “wild” goose chase, but a goose chase non-the-less. Basically it resulted in my searching of buttermilk in the index of my reference cookbooks. Buttermilk chicken, buttermilk biscuits, buttermilk with red tomatoes….Curious, buttermilk pie.
I had never heard of buttermilk pie. So I did some research. Buttermilk pie is a “custard like pie” traditionally made with eggs, vanilla, and buttermilk. It originated in the United Kingdom, but now is predominately a southern pie. I found the recipe in “The Martha Stewart Cookbook”. It intrigued me from the start. Would it taste like buttermilk? What would the consistency look like and feel like? I had some buttermilk to use up after all and this recipe was it’s starring role.
I can tell some of you are saying “Yeah right Sara, buttermilk tastes terrible this pie is not the pie for me”. I know, I thought the same thing, but it makes a really great pie! My mother can’t stand pie, but she loved this! It has a very light lemon flavor and it is not too sweet. Ok, just look how pretty it is!!!!!
The first thing I had to do, was make a crust. Martha Stewart’s cookbook recommended a Pate Brisee’ crust. It is a simple crust that requires only a few ingredients and a some time to chill in the refrigerator. I made crust in 10 minutes in the bowl of my food processor. Step one done. Step two is to make the filling and that wasn’t very hard either. All you need to do is mix the rest of ingredients together and pour it into your prepared pie crust and bake. You could use a purchased pie crust if you wanted too. I challenge you to make this from scratch. It isn’t that hard and the reward you will get when you see the pie will amaze you.
Stay tuned for the next installment of “The Buttermilk Effect” (pretend you heard my voice booming in your head),when we will learn about buttermilk and what it does to your meat.