Strawberry Buttermilk Pie (Memorial Day)
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Strawberry Buttermilk PieA classic Southern buttermilk pie meets a fresh glazed strawberry pie in this delightful dessert mash-up that's perfect for spring and summer. Prep Time20minutes?mins Cook Time50minutes?mins Total Time1hour?hr?10minutes?mins ¿ªÔÆÌåÓýs:?8?servings ?Author:?Danelle For the pie- Pastry for one?9-inch pie crust
- 3?eggs
- 1/2?cup?butter?softened
- 1 1/2?cups?white sugar
- 3?tablespoons?flour
- Pinch?of salt
- 1?cup?buttermilk
- 1?teaspoon?vanilla
- 1?tablespoon?lemon juice
- 2?pints?strawberries?hulled and halved
For the glaze- 1/2?cup?water
- 1/2?cup?white sugar
- 1?tablespoon?cornstarch
- 1/2?teaspoon?lemon juice
- 1/4?teaspoon?vanilla
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Roll dough for crust into a 12-inch circle. Press into prepared pan and crimp edges as desired. In a medium bowl, beat eggs with a whisk or electric mixer until frothy. Add butter, sugar, flour and salt and beat until smooth. Stir in buttermilk, vanilla and lemon juice. Pour mixture into crust. Bake for about 60 minutes, or until center if firm and top of pie is golden. Cool completely. Meanwhile, whisk together ingredients for glaze in a medium saucepan. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat and cool to room temperature. Arrange halved strawberries over buttermilk pie base. Pour or brush desired amount of glaze over strawberries. Serve at room temperature. Leftover pie should be refrigerated.
Source: Let's Dish
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