Buttermilk Pie 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.) 1/2 cup butter 1 cup sugar 3 tablespoons all-purpose flour 3 eggs 1 cup buttermilk 1 teaspoon vanilla 1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F. 2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust. 3. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.
Posted on: Sat, 22 Jun 2013 22:44:15 +0000
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