Buttermilk Pie

This creamy American pie is an economical dessert and is delicious served with a fruit sauce. To make especially light

pastry, it is important to use a good vegetable fat.


6 oz. flour

½ teaspoon salt

3 teaspoons sugar

2 oz. vegetable fat

2 oz. butter

1 small egg, lightly beaten

1 tablespoon lemon juice

3 to 4 tablespoons cold water

4 oz. sugar

½ teaspoon salt

2 tablespoons flour

2 eggs, separated

2 teaspoons vanilla essence

10 fl. oz. commercial buttermilk 2 oz. butter, melted

To make the pastry, sift the flour, salt and sugar into a medium-sized bowl. Add the fat and butter and cut them into

small pieces with a knife. With your fingertips rub the fat into the flour until the mixture resembles coarse breadcrumbs.

Stir the egg, lemon juice and 2 table-spoons of the water into the flour mixture. Mix with a fork and then, using your hands, lightly pat the dough into

a ball. Add more water if the dough is too dry. Cover the dough with greaseproof paper or aluminium foil and chill in the refrigerator for 30 minutes.

On a lightly floured board, roll out the pastry to a circle 112 inches in diameter. Line a 10-inch pie dish with the pastry and decorate the edges by crimping with a fork. Refrigerate it while you are preparing the filling.

Preheat the oven to hot 425°F (Gas Mark 7, 220°C).

Sift the sugar, salt and flour into a medium-sized mixing bowl. Beat the egg yolks lightly with a fork and pour them into

the flour mixture along with the vanilla, buttermilk and melted butter. Beat well until the mixture is well blended.

Beat the egg whites with a whisk until they are stiff. Fold them into the egg-yolk mixture. Pour the mixture into the pastry shell.

Bake in the oven for 20 minutes. Then reduce the heat to warm 325°F (Gas Mark 3, 170°C) and cook for a further 40 minutes, or until a knife inserted in the centre of the pie comes out clean. Serve immediately while hot.

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