Buttermilk Pie Recipe (2024)

FAQs

What are the ingredients in a buttermilk pie? ›

Remember, this is a custard pie, which means it is not only going to continue cooking once it comes out of the oven, but it also needs time to cool and set. Custard pies need at least 2 hours to properly set before being cut into. If your Buttermilk Pie is runny, it might have been underbaked.

Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

There are four ingredients in a standard pie crust: flour, fat, liquid, and salt.

Why is My Buttermilk Pie Runny? It may not be fully cooked, OR it may be fully cooked but not fully cooled. You want to make sure to fully let the pie cool at room temperature (at least 2 hours) before you slice it to avoid it being runny.

The temperature of your butter is critical when creaming butter and sugar. Too cold, and your sugar won't properly dissolve into your butter. Too hot, and your cakes will end up flat and greasy. The magical temperature of softened butter is actually around 65℉, slightly cooler than the ambient temperature of your home.

To properly cream butter and sugar, you want to start with softened butter. Chilled butter is too hard to break down and fully blend with the sugar. Overly soft or melted butter will whip up into frothy air bubbles, which eventually collapse into a greasy, wet batter and bake into a heavy and soggy baked good.

The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.

Traditional buttermilk pie with a splash of Bird Dog Blackberry Whiskey. The Bird Dog gives a subtle berry undertone. If you haven't had Buttermilk Pie, it's similar to Chess Pie… very sweet!

Why is it called flapper pie? ›

Classic Canadian Dish: Flapper Pie. Named for the Flapper girls of the 1920s, the beloved prairie favourite that is often forgotten in the community cookbooks is a quick and easy dessert which can be made with typical baking staples.

Name change

Some food writers and others have criticized naming foods including Crack Pie after addictive substances as insensitive and offensive. In May 2019, Devra First of the Boston Globe criticized the name in a column for making light of addiction by alluding to the addictiveness of crack cocaine.

Crack Pie — the trademarked name for the chain's buttery, sugary pie — will now become Milk Bar Pie. Get the Eat Voraciously newsletter for delicious dinner inspiration, delivered straight to your inbox. The name was a reference to crack cocaine — the gag being that the pie was just as addictive as the drug.

What is in shoofly pie? The star of the show is molasses, but shoofly pie is also typically composed of flour, brown sugar, water, spices, and sometimes egg. The pie is topped with a crumb mixture and served in a flaky pie crust. Shoofly pie is similar to a coffee cake but with a gooey molasses bottom.

3. Name the simple ingredients used in making a pastry crust (shell). Main ingredients are flour, salt, fat and water. Sometimes an acid like vinegar or sour cream is added for texture and flavor.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

A pie uses pastry dough and is filled with sweet or savory fillings. Pies can either be baked or fried. Pie making always begins with the crust. The pastry dough used for pie making is mainly made with flour, fat and salt.

Unlike other custard pies (like Lemon Cream Pie), you don't need to temper egg yolks. A Taste of History. Believe it or not, buttermilk pie got its start in England and was brought to America by settlers. The pie quickly became popular in the South, where buttermilk was plentiful.