What to do with that left over buttermilk...

...from those buttermilk pancakes I made the other day.

Well, if you're me and have food cravings like a lunatic, then you make buttermilk pie because you had it at Maggleby's about two weeks ago, feel in love, scoured the internet until you found the recipe, and now cannot rest until your addiction is satisfied.

Must. Have. Buttermilk. Pie.  Whoa there crazy lady.

But if you're not like me and completely sane, you'll still make this pie because it is just that good.

Brief description: This pie's like a cake in pie crust. It's not too sweet and when served warm it is heavenly. Maggleby's served it with raspberry sauce and whipped cream, so of course I had to too. Well, minus the raspberry part. I had to sub in strawberries because the raspberries that I bought to go on top of the pie were eaten plain because they were just sooooo delicious that I couldn't stop snacking on them. I have no self-control.

A word on the pie crust: I made Mama Shaw's pie crust and it was delicious and simple. I highly recommend it since store bought crusts often are dry and this was really, no trouble at all. Plus it is everything you'd hope for in a crust: super flakey and yummy.

Enjoy.

P.S. Thanks to those of you who tell me when you make things I post. It makes me ridiculously happy to hear. So, if you've ever made anything I've posted, please let me know!

Buttermilk Pie

Mix in Meduim bowl:

• 1 1/4 c. sugar
• 3/4 c. flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda

In a separate bowl:

• 2 eggs, beaten
• 1 cups buttermilk
• 1 T. lemon juice
• 1 tsp. vanilla
• 1/4 c. melted butter (added at the very end)
• One pie crust (store bought or homemade)

1. Beat buttermilk and eggs, then add lemon juice and vanilla and whisk well. Add wet ingredients to dry ingredients and whisk. Add melted butter and whisk again until thick and no lumps remain.
2. Pour into the pie crust and bake at 350 for 15 minutes. Rotate pie and bake an additional 40 minutes. (If the center of the pie still jiggles at this point, rotate it again and cook for longer. If your crust starts to brown before the center is done, cover just the sides with foil and keep baking.)
3. Serve with raspberries, boysenberries or blueberries and fresh whipped cream. You will not be disappointed.

Mama Shaw's Pie Crust

Cut in together with a pastry cutter:

• 1 cup flour
• 1/2 cup shortening
• 1/2 tsp salt

Stir in with fork:

• 1/4 cup cold water

Stir to blend. 

Roll out on a floury surface. Place in an ungreased pie pan. Bake according to pie directions.

Raspberry Sauce

• 1 cup raspberries (or other kind of fruit)
• 1 TBS sugar
• 1 TBS water

1. In a blender of food processor, pulverize the fruit, sugar, and water together. If too runny, add more berries and sugar.
2. Bring to a boil in a small sauce pan while stirring constantly. 
3. Turn heat off and pour on pie.