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USS Missouri Buttermilk Pie

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USS Missouri Buttermilk Pie

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  • Makes: 8 servings
  • Prep 20 mins
  • Bake 1 hr
  • Cool 1 hr

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Ingredients

  • 2 cups sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • 1 recipe Pastry for Single-Crust Pie (see recipe below)
  • 1/2 cup chopped pecans, toasted**

Directions

  1. In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
  2. Beat in eggs, one at a time, beating well after each addition.
  3. Combine flour and salt. Gradually beat flour mixture into butter mixture.
  4. Beat in buttermilk until mixture is well blended. Pour into the Pastry for Single-Crust Pie.
  5. Sprinkle pecans over the filling in piecrust.
  6. Bake in a 300 degree F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator. Makes 8 servings.

Note

  • * To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Note

  • ** To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.

Pastry for Single-Crust Pie

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

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