Buttermilk pie is a real winner at any function. It’s old-fashioned goodness. And it’s so easy and non-fussy, I’m almost ashamed to share the recipe, (almost, but not quite). This is easy to double too, then you can take two yummy pies to grandma’s for Thanksgiving. This is another recipe that is hard to mess up and very novice-baker friendly.
2 C. Sugar
½ C. Butter (one stick)
2 tbs Flour
1 C. Buttermilk
3 Eggs, beaten
1 tsp Vanilla
(One pie crust in a 9 inch pie pan/plate.)
Mix sugar and flour then beat in the butter.
Add the buttermilk …
then the eggs and vanilla and stir it all together.
Get out your wonderfully prepared pie crust (see Never Fail Pie Crust). If you’re in a bind, the refrigerated pie dough will work fine. Pillsbury is my favorite brand. Pour the sugary goodness in.
Bake at 350 degrees for about 1 hour or until your pie is GBD (Golden Brown Delicious).