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

FAQs

What are the ingredients in a buttermilk pie? ›

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.

Sweet and slightly tangy, buttermilk pie is loved for its simplicity. The filling has a creamy and smooth texture, comparable to crème brûlée. The combination of flaky pie crust with rich, custardy filling is an instant winner. Lemon zest and vanilla extract make up the predominant flavors.

Buttermilk Pie is believed to have first originated in England and the recipe was brought to the United States by Southern settlers. The pie was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and also inexpensive.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

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.

Traditional buttermilk pie with a splash of Bird Dog Blackberry Whiskey. The Bird Dog gives a subtle berry undertone. If you haven't had Buttermilk Pie, it's similar to Chess Pie… very sweet!

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.

It's easy to confuse a chess pie and a buttermilk pie. Both are classic Southern desserts. Sometimes called desperation pies, these old-fashioned recipes make use of ingredients that are usually on hand and entirely practical.

Why do bakers love buttermilk? ›

Thanks to its acidity, buttermilk helps break down long strands of gluten and proteins in baked goods. That means every recipe that uses a splash of buttermilk is just a bit more tender than those that call for regular milk or water.

Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

The famous Milk Bar "Crack Pie" shall henceforth be known as "Milk Bar Pie," after the name of the pie was slammed in a column published by the "Boston Globe." In a letter published on the Milk Bar website Monday, pastry chef Christina Tosi announced that her company had changed the name of the pie.

It's made up of water, milk proteins, milk sugars (lactose) and a small amount of fat (about as much as low-fat milk). When butter was made at home, the buttermilk was left out overnight to ferment and thicken on its own. What you buy now is cultured buttermilk.

There are four ingredients in a standard pie crust: flour, fat, liquid, and salt.

Buttermilk today consists mostly of water, the milk sugar lactose, and the milk protein casein. It has been pasteurized and hom*ogenized, and lactic-acid-producing bacteria cultures have been added, which may include Lactococcus lactis or Lactobacillus bulgaricus.

It is, quite simply, a pie filled with potatoes, onion and butter; it has flaky pastry on the base, sides and top, and given the simplicity of its contents, a generous amount of salt and pepper. It is traditionally eaten with braised red cabbage.