Tag Archives: pie

Recipe: Buttermilk Pie UPDATED

Ages ago, I held a giveaway for these great pie crusts for Wewalka.  I still prefer their crusts to frozen or any other pre-made, ready-to-roll crusts. And no, I haven’t made my own and I have no plans, really. I was looking back on that recipe and good gravy it’s missing some detail. Really, y’all couldn’t point it out?

It’s fine.

I made this pie again today and man oh man, I wanna stick my face in it. This buttermilk pie is the perfect way to use up extra buttermilk (I used local milk from Cheek Farmstead Creamery viaHigh Country Food Hub and it’s such a great little dessert. Kind of like a vanilla chess pie, but with some extra tanginess. Enjoy!

Buttermilk Pie

Ingredients:

  • 3 large eggs at room temperature
  • 1/2 cup butter, softened
  • 1 – 1 1/4 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk ( I whole or fat-free is fine)
  • 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 pie crust

Preheat oven to 350-degrees. Place your pie crust in a 9 inch pie dish, fluting the crust as you see fit if you’ve rolled one out. As you can see above, I’m terrible at it.  For easier transport,  place prepared pie dish on a cookie sheet BEFORE you pour your mixture in.

Directions:

  1. Beat eggs until foamy. Add butter, flour, 1 cup of the sugar and beat until fluffy.
  2. Add buttermilk, vanilla, lemon juice and nutmeg.
  3. Beat until smooth. Taste for sweetness, if you like it a bit sweeter, add the remaining 1/4 of flour.
  4. Pour into prepared crust.
  5. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
  6. Cool completely.

Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.

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GIVEAWAY!! New Wewalka USA Pie Crust

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.

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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.

Buttermilk Pie

Ingredients:

  • 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.

Directions:

  1. Beat eggs until foamy. Add butter, flour, sugar and beat until fluffy.
  2. Add buttermilk, vanilla, lemon juice and nutmeg.
  3. Beat until smooth.
  4. Pour into prepared Wewalka crust.
  5. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
  6. Cool completely.

Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.

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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?