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Saturday, June 26, 2010

Buttermilk Pie

Had dinner with a friend the other night and she ordered a piece of Buttermilk Pie...it was so delicious, I had to make one myself. It was so delicious, too! Got this super easy recipe out of one of my favorite cookbooks, The Contemporary Cowboy by Dotty Griffith.  Griffith suggests adding some blackberries for color and a tart zing...will do that next time. But this time... couldn't wait to cut into this beauty...was very, very good! 

Buttermilk Pie with Blackberries
4 eggs
2 cups sugar
2 T all purpose flour
7 T melted butter, not margarine
1 1/2 t vanilla
1/4 t salt
3/4 cup buttermilk
1 10in pie shell
1 cup fresh blackberries
1/4 cup confectioners sugar
mint leaves for decoration, optional

Preheat oven to 350 degrees. Place eggs in a medium bowl and beat until smooth but still frothy. Add sugar, flour, butter, vanilla, and salt.  Mix thoroughly until dry ingredients are well-blended.  Gently blend in buttermilk being careful not to over beat. Pour into pie shell.  To prevent crust from over browning, place strips of foil (or a 1inch wide circle of foil) over crust just to edge of filling.  Bake pie for 50 to 55 minutes or until filling is set.  To test, insert a knife in center of filling; blade should come out clean and the middle should not jiggle.  Remove from oven and cool completely.  Serve pie at room temperature or gently chilled. About 30 minutes before serving, rinse blackberries and drain.  Place in a small bowl and sprinkle with confectioners' sugar.  Toss gently to coat berries evenly without bruising.  Garnish each serving with a spoonful of berries and a drizzle of accumulated juice.  If desired, add a mint leaf or two for additional color.  Makes 8 servings.

You gotta make this pie...and check out the cookbook, too. Dotty blends great Southern recipes with insightful quotes from real cowboys and fancy chefs that are sure to please your palate and slap yo mama...they are sooooo good!
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