This is, apparently, my “Buttermilk Summer”. I can’t tell you how many times I’ve used buttermilk in a recipe lately. So what to make with leftover buttermilk? Why, Buttermilk Pie! This classic southern dessert is a snap to make, especially with the help of a frozen pie crust. It’s a rich custardy pie that everyone will love.
This recipe is a great one to keep in your repertoire, because it uses ingredients you have at home – no last-minute trips for a difficult ingredient…. and if you don’t have any buttermilk – not to worry. Just combine 1 Tblsp lemon juice and enough milk to make a cup. Stir, wait a few minutes (like three) and voila!
Now my photos show a regular pie crust, because, frankly, that’s what I had in the freezer, but the recipe calls for a deep dish pie crust. Do use the deep dish crust – you won’t want to waste any of the delicious custardy filling. I also recommend using a sheet pan on the rack under the pie, to catch any overflow.
Doesn’t this look delicious?! I do hope you’ll give this one a try.