Old Fashioned Buttermilk Pie Recipe, Whats Cooking America (2024)

FAQs

Why is my buttermilk pie watery? ›

Why is My Buttermilk Pie Runny? It may not be fully cooked, OR it may be fully cooked but not fully cooled. You want to make sure to fully let the pie cool at room temperature (at least 2 hours) before you slice it to avoid it being runny.

Remember, this is a custard pie, which means it is not only going to continue cooking once it comes out of the oven, but it also needs time to cool and set. Custard pies need at least 2 hours to properly set before being cut into. If your Buttermilk Pie is runny, it might have been underbaked.

Chess pie is thickened with cornmeal (and sometimes a little bit of all-purpose flour!), whereas buttermilk pies uses only all-purpose flour. Many buttermilk recipes will play up the tartness, with added lemon juice and zest, giving it a pleasant citrus flavor.

Buttermilk pie is one of the easiest, most irresistible pie recipes to make for Thanksgiving. Par-bake a perfect pie crust, then whisk together a simple filling of butter, eggs, sugar, flour, and buttermilk (in just one bowl).

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

Heating denatures the milk proteins, which allows the milk to coagulate and thicken more. Raw milk has not been heated; therefore, the proteins remain intact and will not coagulate the same way and cannot create a buttermilk that is as thick.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.

Both versions are finished with buttery, brown sugar crumbs. Pie lore offers two explanations for its unusual name. The simple one is that flies get stuck in the sticky-sweet molasses, so bakers must shoo them away. The second explanation is that the pie was named after the 19th-century “Shoofly” brand of molasses.

Why is it no longer called crack pie? ›

In the letter addressed both to consumers and employees, Tosi writes that “the old name was getting in the way” of the bakery's core mission “to spread joy and inspire celebration” — essentially making people feel unwelcome. “While change is never easy, we feel this is the right decision,” she writes.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

“The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added. She likes using KerryGold or other cultured European butters for the richest pie crusts. Another advantage of butter is that it creates a flaky crust.

Buttermilk pie is one of those old traditional Southern desserts that goes back through generations. Surprisingly though, it's said that buttermilk pie originates from the United Kingdom.

Before you walk out of the store, check the buy by date or the use by date. Buttermilk should be smooth and creamy, about the same consistency as heavy cream, and it should have a tart, but pleasant tang when you taste it. A bit like kefir or very thin yogurt. It should definitely not be lumpy.

Buttermilk tends to be a little thicker than milk and it naturally has tiny lumps in it, so it's good to shake it well. Pour some into a cup and look at its consistency. It should be smooth, but if it's really thick and has clumps or chunks, the buttermilk has gone bad. The buttermilk smells strong and sour.