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Pie: Buttermilk Pie




Source of Recipe


Martha White






List of Ingredients



• Crust:
  
• 1 cup Martha White All-Purpose Flour
  
• 1/2 teaspoon salt
  
• 1/3 cup shortening
  
• 2 1/2 to 3 tablespoons cold water
  
• Filling:
  
• 1 1/4 cups sugar
  
• 2 tablespoons Martha White Self-Rising Corn Meal Mix
  
• 1/2 cup butter or margarine, melted
  
• 1/3 cup buttermilk
  
• 1 teaspoon vanilla
  
• 3 eggs, slightly beaten
  






Instructions



1. In medium bowl, combine flour and salt; mix well. With pastry blender or fork, cut in half of shortening until mixture is fine and mealy. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle water over mixture; stir gently with fork until dough leaves sides of bowl. If some dry particles remain in bottom of bowl, sprinkle with about 1/2 teaspoon water; continue to stir with fork until particles are worked into dough.
   
2. Shape dough into ball. Flatten dough ball to 1/2 inch thickness, rounding and smoothing edges. On floured surface, roll out dough to 11 inch round. Carefully roll dough around rolling pin. Unroll into a 9 inch pie pan. Fit evenly into pan. Do not stretch. Fold edges under to form standing rim; flute.
   
3. Heat oven to 350 degrees degrees. In medium bowl, combine sugar and corn meal mix; mix well. Add butter, buttermilk, vanilla and eggs; blend well. Pour filling into crust lined pan.
   
4. Bake at 350 degrees for 40 to 45 minutes or until knife inserted 1 inch from center comes out clean. Pie will continue to set as it cools. Cool on wire rack for 1 hour or until completely cooled. Serve at room temperature or refrigerate until serving time. Store in refrigerator.