UPDATE: Congratulations to Julie Groce and Jenny Lambeth, you’ve won 5 Wewalka pie crusts! Also updated to re-direct you to this post, with up-to-date ingredients and instruction .
Foodies!! I have a giveaway for you!
If summer is a time for cobblers then surely it’s also a time for pie!
Fruity, light, summery pies that you don’t have to bake a crust for because this HERE crust is ready to be rolled out and filled and topped and you do whatever you want to it.
Or creamy, decadent pies…
Or savory pies! Yes, in summer. Or for freezing because it’s summer.
The best kind of pie is one that’s made FOR you but if you must make it your own little self, it should be just so simple. I hate flour going everywhere. And that’s one of the reasons I’ve loved working with Wewalka European Bakery Style doughs in the past (click here for recipes). The pizza crusts, danish roll, crescent rolls…ALL of it..so easy, ready to roll out on parchment to make my life less messy and time consuming. Plus, the doughs are so delicious that I’d rather have a sure thing than hope I get my crust right, ‘no what I’m saying? This new Wewalka crust is 25% thicker and is completely lard-free.
So comment below for a chance to win 5..I say… 5!!! Wewalka pie crusts. You can make a whole plethora of pies filled with blueberries or cherries or lemon or chocolate. Or chicken or buttermilk. And that’s what I made with my Wewalka pie crust. My very favorite pie..Buttermilk Pie. It’s kind of a like a vanilla chess pie. Not too sweet, with an ever so barely there tang, with delicate notes of vanilla and lemon. Yum. To say this is an old-fashioned, old as the hills, granny old recipe is an understatement. There are recipes all over the internets and mine is a combine of things I like. I even add collagen peptides to mine to add some extra protein.
I might go make it again this afternoon.
- 3 eggs, large, room temperature
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 3 tablespoons all-purpose flour
- 1 cup buttermilk ( I used fat-free but you can use full fat)
- 1 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste (or just another teaspoon of extract)
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly grated nutmeg (optional but yummy)
- 1 prepared Wewalka pie crust
Preheat oven to 350 degrees. Roll out the pie crust per package instructions and place in a 9 inch pie dish, fluting the crust as you see fit. As you can see above, I’m terrible at it. For easier transport, place dish on a cookie pan.
- Beat eggs until foamy. Add butter, flour, sugar and beat until fluffy.
- Add buttermilk, vanilla, lemon juice and nutmeg.
- Beat until smooth.
- Pour into prepared Wewalka crust.
- Bake for 45-55 minutes until a knife inserted in the center comes out clean.
- Cool completely.
Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.
You can find Wewalka at most major grocers locally…Harris Teeter, Publix and Lowe’s.
Comment below for your chance to win! This is taking place across Facebook and Instagram so post there too! I’ll choose a winner on June 11. What is your FAAAAVE pie?
I’d say get ready for some wonderful back to back posts about all things food…since my children are spending a few days at their grandmother’s but man…the weather has been so nice that I’ve just been enjoying these beautiful NC mountains and just allowing myself to be.
But I can’t be just chilling and eating and doing laundry so I’m going to get a few posts out …one of the most important is to let you know that we literally have only 11 tickets left to our next Chef’s Table. We’re back at Meridian Restaurant to let Chef Mark Grohman surprise us! I was asked over and over if we’re going back and I’m thrilled to make it happen.
Here’s a link! And the deets….
By popular request, the foodies AND YOU are headed back to one of the most fabulous restaurants in Winston-Salem. We’re so happy that Chef Mark Grohman is on board for yet another triadfoodies Chef’s Table at his amazing Meridian Restaurant.
Chef Mark’s passion for local ingredients is second to none. And his mantra is: “If I’m able to make it myself, I always will.” Meaning he makes his sausage, his pasta, his desserts…. His restaurant, while being upscale, is inviting and vibrant with a bird’s eye view of the culianary wonders taking place in the kitchen, plus a lovely view of the Brookstown area of Winston-Salem. Chef will be preparing multiple courses of surprises and flavor combinations that you will talk about for months. How do we know? Because we always talk about his dishes, ages later and 15 months after our first Chef’s Table with Mark, the chatter is still going strong. You’d have to see social media for proof!
Here’s how it works:
Reserve with a ticket here and you’ll join us at our table on Tuesday, June 26 at 7:00. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course dinner as well as tax and gratuity associated with the meal. Beverage (and gratuity for the purchase of beverages) are not included in the ticket price. Please take care of your server on any beverage service. Seating will be limited.
Food restrictions? Let me know ahead of time and I’ll pass it along to the chef.
We’ll see you on June 26!