Buttermilk Pie

Photo by Heather Thacker

Photo by Heather Thacker

Buttermilk pie comes together in a pinch and tastes great with or without fruit added in. Make your favorite crust recipe and pre-bake before adding filling. Try culturing your own buttermilk and substituting kefir into the recipe. The basic pie is from Loveless Cafe in Nashville, TN.

7 oz sugar
4 oz butter, softened
1.5 oz flour
1/2 vanilla bean, or teaspoon of any extract 
3 eggs
8 oz buttermilk
Sliced stone fruit, berries, or sungold tomatoes (optional)

Pre-heat oven to 350. Rub the vanilla bean paste into the sugar. Cream with butter and flour. Add eggs one at a time. Incorporate buttermilk. Pour filling into crust. Arrange about a cup or two of fruit onto the top. Bake for 40 minutes until set, slightly jiggly, puffed, and golden around the edges. Best serve chilled.