MY NEW FAVORITE PIE

Traci put this recipe on her blog and I was so intrigued by it-I had never heard of buttermilk pie-guess that's because I'm not from the South! Anyway, it was so good I claim it as my NEW FAVORITE PIE. I did decrease the sugar in it and so if you want to increase it to 2 cups-go ahead but it was pretty sweet with the 1 1/2 cups of sugar. I tried out a new recipe for the pie crust and was amazed at how good it was too.

Buttermilk Pie

½ cup margarine or butter, softened
1 ½ cups sugar
3 T. flour
¼ tsp salt
3 eggs
1 cup buttermilk
1 tsp vanilla extract
1 (9 inch) deep dish pie crust

Preheat oven to 400˚

In a large bowl, cream margarine (butter) and sugar. Beat in flour and salt. Blend in eggs. Stir in the buttermilk and vanilla. Pour into pie shell.

Bake in oven for 15 minutes, then reduce temperature to 325˚ and bake 45 minutes, or until
filling is set.



Never Fail Pie Crust

(This is a “no-roll” pie crust)

4 cups flour
2 cups butter flavored shortening
1 T sugar
1 tsp salt
1/2 cup ice water
1 egg
1 T distilled white vinegar

In a large bowl, mix flour, shortening, sugar and salt.
Add ice water, vinegar and egg. Beat to continue
(I mixed it in my food processor)

This dough is too soft to roll-just press it into pie pan
(I was skeptical of how it would turn out but it is flakey and delicious!)