My new favorite! I have made it twice. The first time the crust almost burned before inside done- so the second time I microwaved the inside in a glass bowl for 2minutes to speed up the cooking time inside. I also cooked the pie crust in the oven- I love my crust flakey on the bottom- After the pie crust was lightly cooked I poured the microwaved pie mixture in the pie and cooked till the crust was a nice brown and the inside was done. Awesome! I speed up many recipes using the microwave to precook the insides alittle faster. Pies or casseroles or baked potatoes!
We’ll admit it. If you haven’t had it before, buttermilk pie sounds a little weird. Buttermilk in a pie? Pie made of buttermilk? You might imagine a pie that’s sour, but you’d be wrong. In actuality, buttermilk pie is as sweet as can be. It’s delicate and subtle, and while we don’t understand exactly why, it just works. It works oh so well. There’s a reason this pie has been around for ages, and that reason is deliciousness.
It’s a pie that’s quickly become a favorite of ours, and since sharing is caring, we thought it would be the perfect flavor for a slab pie. Slab pie is a genius thing. It’s pie that’s baked up in a big ol’ baking sheet, which means there’s always plenty of pie to go around. They also tend to need less time in the oven since the filling isn’t as deep. And we must say, we’re really loving the filling to crust ratio in this particular recipe. It’s shallow enough that you don’t get overwhelmed by the custard, but it’s still got a good creamy bite to it.
You can make a slab pie really easily with refrigerated pie crusts. You just unroll the two pouches, stack them on top of each other, and roll them out into one big rectangle… about 12×17 inches.
Then you transfer the dough to a rimmed baking sheet and fold the excess under and flute the edges…
Since it’s a custardy pie, you can blind bake your pie crust first if you feel so inclined, but we’ve opted not to, and it turns out just fine if you don’t…
You pour in the filling and dust the entire thing with a good helping of nutmeg. You can use the ground stuff out of the spice jar, but it’s fun to break out the whole nutmeg every once in a while…
It’s a simple pie that’s simply great, and slab pie makes it easy to feed a crowd. You’ll have a great quantity of pie come out of the oven… but when it comes to something as delicious as Buttermilk Pie, there’s no guarantee it’ll last too long.
I think, people should give review off of the recipe that is posted, not a recipe that they have created by changing what has been kindly given to us. Post your own, if you are just going to change everything, and then say I tweaked this, added that, and omitted this, other than that, was a great recipe. It frustrates me. This is a great pie, just the way it is
2 9-inch pie crusts, unbaked
6 tablespoons all-purpose flour
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