This luscious recipe for buttermilk pie is provided to you courtesy of a wonderful collection of recipes developed on the range and cooked for cowboys, The Texas Cowboy Kitchen
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I love this cookbook and I love Grady’s buttermilk pie.
It is a silky smooth creamy filling that is sweet with a touch of tart from the buttermilk.
The crust has a bit of cinnamon for extra flavor.
The filling is rich with creamy buttermilk, plus added flavor from lemon and vanilla. The lemon adds to the tart taste from the buttermilk and the vanilla adds that rich depth of flavor that vanilla fans love.
Together these flavors blend so well together and make an amazing filling that is rich and creamy, but not overly sweet.
It is so velvety and delicious.
Buttermilk pie is a southern tradition, so I have never really tried it before. Now that I have I can tell you that this recipe is one that I will make over and over again. It’s that good.
Buttermilk pie may be a southern US tradition, but Grady Spears, the author, has added these few twists, which is what has made him a legend in Texas.
Everything Grady makes is a twist on the usual. And it works every time. There is a reason he is so well known in his state, and now country wide because of his wonderful cook books.
If you really like this recipe, have a look at Grady’s cookbook The Texas Cowboy Kitchen.
Mary Lou's Buttermilk Pie Recipe
Ingredients
Cowboy Piecrust:
- 1 1/3 cups all-purpose flour, plus 1-2 tablespoons
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sugar
- 1/2 cup vegetable shortening, chilled
- 3 tablespoons cold water
Buttermilk Pie Filling:
- 2 cups sugar
- 2 tablespoons cornmeal
- 5 eggs, beaten
- 2/3 cup buttermilk
- 2 tablespoons butter, melted, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon rind, minced
- 3 teaspoons lemon juice
Instructions
- For the crust, mix the flour, salt, cinnamon and sugar in a medium size bowl. Cut in the shortening using a pastry blender or 2 knives, until all the flour is blended in and the mixture consists of pea-size bits. Sprinkle the mixture with water, 1 tablespoon at a time. Toss lightly with a fork until the dough forms a ball.
- Work the dough, pressing between your hands to form a 5-6 inch pancake. If the dough seems too sticky, wrap in plastic and refrigerate for 20-30 minutes. Dust the dough lightly with 1-2 extra tablespoons of flour.
- Roll the dough in a circle between 2 sheets of waxed paper on a slightly dampened countertop. Peel off the top sheet of waxed paper, then trim the dough so that it has 1 inch lapping over the edges of a 9 inch pie plate. Turn the dough over onto the pie plate, pull the waxed paper away. And press the pastry to fit the pan. Fold the edge of the pastry under and flute the edges or press with fork tines.
- For the pie, preheat the oven to 350°F.
- In a bowl, combine the sugar and cornmeal. Add the eggs and buttermilk, mixing well. Add the butter, vanilla, lemon rind and lemon juice. Mix until blended.
- Pour into the pie shell and bake for 45 minutes. Or just until beginning to brown on top.
Nutrition
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