Buttermilk pie is one of the treasured rural confections of the
South. Not only is it delicious, but it gave the dairy farmers a
perfect outlet for the buttermilk remaining in the churn after whipping
butter. Although the name of the pie might indicate that it is “sour
cream” in flavor, it is quite the opposite. It has a wonderful,
sweet finish especially when topped with fresh strawberries.
1 cup buttermilk
1 tbsp lemon juice
1 tbsp grated lemon zest
2 cups fresh Louisiana strawberries, sliced
2¼ cups sugar
1 tbsp flour
pinch of salt
2 egg yolks
1 tbsp pure vanilla extract
1 (9-inch) unbaked pie shell
Preheat oven to 350°F. In a small mixing bowl, combine sliced
strawberries with ¾ cup sugar, stir, cover with plastic wrap
and refrigerate. This should be done at least 6 hours prior to serving.
In a large mixing bowl, combine remaining sugar, flour and salt.
Blend well. Add eggs and egg yolks, and using a wire whisk, cream
into sugar mixture. Once blended, add buttermilk, vanilla, lemon
juice and zest. Whisk well to incorporate and dissolve sugar. Pour
into pie shell and place on a cookie sheet. Bake 50 minutes or until
pie is lightly browned and filling is just set. Remove and cool
a minimum of 30 minutes prior to serving. Top each slice with a
generous portion of sugared strawberries.