Buttermilk Pie reminds me of my American Grandmother. I can see her standing in her kitchen baking up to 5 or 6 pies at a time. Buttermilk pie was always one of them. Today, I am sharing her recipe for this wonderful “old school” pie in celebration of Grandparent’s Day.
My Father was a military man and we moved about 20 times before I turned 16. He retired in Texas at that time and I finally lived in one place longer than 2 years. We were not a family that took long vacations to theme parks or to go camping. Our vacations consisted of going to see my grandparents and other relatives who lived in Indiana and Illinois.
I can clearly remember living in Texas and my father being re-stationed to California. We drove all the way from Texas to Indiana to see my relatives. From there, we made our way to our new home in California. There were very few occasions that we didn’t travel to see my Grandmother between moves.
When my Grandmother knew we would be coming for a visit, she would make all of our favorite foods. It was her way of showing us how much she loved us and how happy she was that we came for a visit. My father loved Swiss Steak and my Grandmother made the best. It was our first meal when we arrived.
Pies were always made. Butterscotch was my Dad’s favorite. Of course, my Grandmother had to make various pies for all of the family members who came to visit. At times, her kitchen looked like a pie shop!
When all of the pies were finished baking, my Grandmother would take the extra crust dough and mould it in a cup saucer. She poured a little buttermilk in the crust, added some sugar and a pat of butter. She baked these up and gave one to each of the kids. I remember thinking it was the best pie ever.
- 1 1/3 cups flour
- 1/2 tsp. salt
- 1/2 cup Crisco
- 3 - 6 TBL. ice water
- 3 large eggs, lightly beaten
- 3 TBL flour
- 1 cup white sugar
- 1 1/2 cup buttermilk
- 1/2 cup (1 stick) butter, melted and cooled
- 1 TBL lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg (I grind my own)
- In a large bowl, mix flour and salt. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
- Wrap in plastic and place in the refrigerator for about 30 minutes.
- Unwrap dough and roll out to size of pie dish. Place in dish and flute edges.
- Heat oven to 425 degree Fahrenheit
- In large bowl, mix all ingredients. Pour in pie shell.
- Bake at 425 for 15 minutes and then reduce heat to 325 and bake another 35 - 40 minutes.
She has been gone for a long time now, but when I make this pie, I think of her. When I was young, I would sleep in bed with my Grandmother. She would tell me stories of what her life was like when she was young. I used to laugh when she told me she went to school in Toad Puddle, I thought she was being silly. I found out there really is a Toad Puddle.
I have passed on stories of her to my daughter who only had a chance to see her Great-Grandmother once in her life. I try my best to tell her stories of Toad Puddle and of my Grandmother’s old house and love of Elvis Presley.
I see now why we drove across many States to visit her. Family is everything.
Please take a few minutes to see what the other members of the Sunday Supper Movement made to honor Grandparent’s Day. I know I can’t wait to see all of the goodness they share.
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5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday Supper
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