Buttermilk pie is a staple across the tables of the south and has never too far from a holiday table. But it along with other desperation pies like vinegar, custard, or sugar pie seem to be catching popularity outside of the south as curious foodies are enamored by chefs reclaiming their humble heritage in kitchens everywhere. While access to product is not a modern day issue, these pies were created by combining inexpensive ingredients a typical house would already have in their pantry, especially during the times of year fruit wasn’t growing or available.

If you aren’t a southerner you may be tempted to curl your nose at a pie made out of buttermilk. But we know better. Down here, it’s more than just a staple, it takes the highest shelf and ranking in our kitchens. I assure you this sweet creamy pie will tug on your heartstrings before you have time to put it on a cooling rack.

Ingredients:

1 1/4 cups sugar 

3 tablespoons all-purpose flour 

3 large eggs 

1 cup buttermilk 

1/2 cup butter, melted 

1 tablespoon loosely packed lemon zest 

3 tablespoons fresh lemon juice 

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients together and mix into flour mixture; pour into Pate Sucré (recipe follows).

Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour. Can be served room temp or refrigerated.

Pate Sucré

Ingredients:

1 1/2 cups flour

1 tablespoon sugar

1/2 teaspoon table salt

1 stick cold butter, cubed

3 tablespoons cold shortening, cubed

3/4 cup ice water (or vodka)

Parchment paper

Instructions:

Pulse flour, sugar, and salt in food processor enough to mix the ingredients. Add shortening and butter. Pulse 6 to 8 more times or until mixture resembles coarse meal. Pour ice water (or vodka) over mixture. Pulse 4 or 5 times or until dough clumps together, adding small amounts of ice water at a time, if necessary. Remove from processor and gently shape dough into a flat disk. Wrap completely in plastic wrap, and chill 30 minutes.

Remove from fridge, dust work space and start to roll out dough in to a circle approximately an inch larger than the pie pan. Roll onto a dusted rolling pin to transfer to tin. Press and form the crust and prick the bottom of the dough. Lay parchment paper inside the pan and fill with baking weights (I use dry beans).

Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely.