Buttermilk Pie with Blackberry Sauce
Written by joythebaker on August 3, 2008 – 2:51 pm -
Update: I just got a lovely note from Barbara Duke, one of the authors of Panache at Rose Hill. Here’s what she has to say about this lovely pie!
I just woke up from one of those sloppy weekend naps. It was the kind of nap that left my face barely recognizable from marks from the pillow case folds. It was the kind of nap that might very well have taken place in the back seat of my car, at 173 degrees F. I feel like, lying here in my bedroom on this summer afternoon I may have justed baked my brain. I can’t blog bout that, that’s not good for you.
I just took the kind of nap that makes me wish I could take it all back. It now feels like a mistake. I might have just felt better if I stood in the road and waited for Mac truck to hit me. I just took the kind of tragic, unforgiving nap that can only be healed with creamy coffee and buttermilk pie with warm blackberry sauce.
Keep reading, I have a story to tell you about this pie.
I met this girl. Ok, maybe ‘met’ is a strong work. She’s in Alabama, I’m in California. We’re blog buddies. Her name is Evan and she might be one of the most darling people of the face of the planet. Evan has a new blog called Buttercakes by Evan. If you love me at all you’ll hop on over there right now and show Evan some love.
Evan was recently kind enough to send me her grandmothers cookbook Panache at Rose Hill. See, Evan’s grandmother and her business partner bought a southern planters home of 25 acres of land. With a few loans, help from husbands, and a lot of elbow grease, they transformed the home into a beautiful restaurant and event site. The cookbook is an account of that journey, a brief history of the land and the house, and an absolutely amazing Southern cookbook.
I’m so honored to have this book. Thank you so much Evan.
I knew I had to try the Buttermilk Pie with Warm Blackberry Sauce. It sounded like the perfect southern treat. The pie bakes up pale and sweet, with just a hint of tang from the buttermilk. I served mine chilled with warm blackberry sauce. It’s gorgeous. Right now, it’s just the thing to cure my nap hangover.
Thank you Evan. Thank you bunches!
Buttermilk Pie with Warm Blackberry Sauce
3 large eggs
1 cup sugar
2 Tablespoons all-purpose flour
1 stick melted butter, slightly cooled.
1 cup buttermilk
2 teaspoons pur vanilla extrct
1 unbaked 9-inch pie shell
Beat eggs slightly. Mix sugar and flour well and add to the eggs. Mix until creamy. Add melted butter, mixing well. Add buttermilk and vanilla extract. Bake at 325 degrees F for 45 minutes to 1 hour (my pie took about 1 hour and 15 minutes) until the custard sets. Tip: the custard will still jiggle a bit in the oven even when it’s set. Just make sure that the middle does not jiggle a lot more than the sides. That means it needs more time.
Blackberry Sauce
1/2 cup seedless blackberry preserves
1 Tablespoon Chamborde liqueur, also consider orange liqueur or a bit of Triple Sec
Pour the preserves in a saucepan and arm on medium heat, stirring constantly with wire whip until smooth. Remove from heat and add liqueur. Let cool slightly and drizzle over pie.
Pie Dough
2 sticks (8 ounces) cold unsalted butter
2 1/2 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup buttermilk, cold
Cut butter into 1 inch pieces and place in the freezer to chill for 15 minutes.
Sift together the flour and sugar into the bowl of a stand mixer fitted with a paddle attachment. Sifting eliminates lumps and aerates the mixture, making the dough tender and lighter. Add the partially frozen butter and the salt. Mix on low speed for 2 minutes, or until the butter is reduced to the size of broken walnut meats. Stop the machine and by hand pinch flat any large pieces of butter that remain.
Turn the mixer on low speed and add the buttermilk all at once. Mix until the dough comes together, about 15 seconds. The dough should be tacky, but not sticky, and still rather shaggy.
Remove the dough from the bowl and quickly form into a rough disk. Wrap in plastic. Try not to overowrk the dough. Chill for at least 1 hour before rolling out. At this point the dough will keep in the refrigerator for up to 3 days or in the freezer for up to 3 weeks. For freezing roll the dough into sheets and wrap them in airtight plastic film first.
Tags: blackberry sauce, buttermilk, Pie, southern pie
Posted in Pie, Recipes | 56 Comments »
I love that first picture. The sauce made a heart. I am a sucker for hearts. Pie looks sooooo yummy! I seriously need to move closer to you. You could always use another taste tester right? LOL
Clara @ iheartcuppycakes!
No, thank YOU Joy for your wonderful and kind words! You have no idea how pleased my grandmother will be. Thank you, thank you. And you are quite amazing yourself! Keep up the awesomeness, homegirl!
Ev
That’s awesome. Great post! Love reading about real stories!
Joe
I love those kind of naps. Sadly those are the ones I take and someone comes to the door and I greet them with the pillow marks and a little dried drool on the side of my mouth. Sexy.
Speaking of sexy though, that is one hot looking pie.
Oh and darn you…I went and bought that cookbook…that’s two you have caused me to buy now!!!
That is a gorgeous looking pie that will cure hangovers anykind I’m sure. I wish I had that nap (and that pie)!
i’m due for a nap like that. mine often result in a puddle of drool so large it disgusts even me…
sorry, was that an overshare?
anyway, this pie sounds awesome–good work!
As a Southern boy I LOVE this sort of thing. Love love love. Fruit pies are fine but the truly great ones are few and far between sometimes. Stuff like this seems to always satisfy me, even the most mediocre custard and chess pies and stuff like that. Not that this looks mediocre! This one looks incredible! Must try this, it looks too easy to pass up.
oooh that looks soo good!!
that looks yummt. Can i use something else instead of buttermilk in the pie. Since its not available were i live
love your blog.
Joy, that’s one tasty-looking pie! Although I admit, I had my doubts in the beginning – I could’ve sworn it was cheesecake. This one’s going in my recipe box… and that cookbook may be added to my collection sometime in the future.
Kate
That pie looks divine. Especially with the blackberry sauce. I have some blackberries I need to do something with…hmmm…
Howdy!
I’ve just bestowed upon you the Arte y Pico award. Please visit
http://alteredplates.blogspot.com/2008/08/altered-plates-receives-arte-y-pico.html
to see why.
Your fan,
Deb
Hi Joy. I have wonderful memories of buttermilk pie. I grew up in a small, country town in Texas and my mom would pick up buttermilk pies on Sunday evenings from a restaurant in town. So good. Is there anything other than a liquer that I can mix with the preserves? My tee-totaling family would not approve…since I can’t really claim that the alcohol is cooked out.
um.. any chance you are willing to share the make/pattern name of the gorgeous bowl in the first shot? love. love. love.
thanks.
i will be making this pie immediately after work today. thank you!!
Same as snooky, we don’t have buttermilk down here (I live in Argentina).
Milk with a dash of lemon juice would do?
Great photos, great story!
If that doesn’t scream <<>> I don’t know what would. I’m bookmarking this recipe!
I know what you mean about the nap. So many times I’ve talked myself out of a nap by rationing that I will feel way worst afterwards. What a way to wake-up though! This pie looks ridiculously good!
dammit! I used the last of my buttermilk to make pancakes yesterday morning… I wish I were more psychic, coz this looks fanfriggintastic.
Wow, that pie sounds good! I’ve never had a pie like that (the custardy filling rather than my usual fruit fillings) and I’m always up for something new.
Did someone say NAP? I don’t know which my body needs more: sleep or this pie. I think the pie, though. All of it.
[...] been getting little nudges all day. First, I was greeted with Joy’s Buttermilk Pie, made thanks to Evan over at buttercakes (go visit!). This looked so much like cheesecake that I [...]
This looks like a great recipe to try. As for those naps, how I hate those ‘wish I’d never taken them’ naps – big time bummer and supreme ruiner of a nice weekend day. Your writing (and your baking) are wonderful. Now, how about another podcast?
For those who don’t have buttermilk: I’ve used this method to substitute successfully in many recipes: For each 1 cup of regular milk, add 1 tablespoon lemon juice, stir, and let sit in the refrigerator for 30-60 mintues before using. It’s not quite the real thing, but it works pretty well.
Hey Friends! No buttermilk!? Try this recipe for a Chess Pie instead. It’s another Southern recipe and it’s oh-so-close to the buttermilk pie! http://www.dianaskitchen.com/page/cake/chess.htm
You could even add a bit of lemon zest to this Chess Pie recipe. Super delicious!
wow this looks so good. the texture reminds me somewhat of a cheesecake. and god knows i love my cheesecake!
Boy do I know that headache, but if this buttermilk pie is the remedy, I’d almost welcome the nap! This looks so good, I want some right now.
This sounds and looks like the perfect comforting baked good!
I am so excited that you made a buttermilk pie–I had seen recipes for buttermilk pies but wasn’t sure if it would be worth the effort, since hubby thinks it sounds gross so I’d have to eat it all by my lonesome. But after seeing a picture and your description, I’m thinking I could polish two pies off by myself no problem so I will have to try making me a buttermilk pie! What a great summer treat. Thanks for sharing!
P.S. I would also like to say a big “THANK YOU!!” for posting your recipes in a way that makes it easy to copy and paste them into a word document. (When I see a new recipe I want to try, I usually try to print it out so I don’t have to worry about my laptop being in the kitchen.) That is SO appreciated!!
YUM! That looks delicious. I’d totally be willing to take that nap if this was the reward after!
Thank you, Joy, for the beautiful pictures and the lovely appraisal of our Panache at Rose Hill signature dessert, Buttermilk Pie with Blackberry Sauce. To answer some of the questions presented, you certainly may omit the liquor in this sauce. A little lemon juice could be used instead. Buttermilk may also be made from regular milk by adding vinegar. I do not know the proportions, maybe you do. Joy is truly an exceptional name. My Montgomery friend Joy Blondheim, a breast cancer survivor, as I am, is the founder of the Joy To Life foundation which helps underserved women under the age of 40 receive mammograms. You both are very special women! Bon appetit, ya’ll
It’s comforting, in a way, to hear that I’m not the only one that has those types of naps. I hate when I feel that way. No real word for it, but looks like there is a pie for it.
I want to make this for sure, but will the triple sec work just as good? I know Chambord is expensive, but good.
Homemade buttermilk:
For 1 cup, put 1 Tbs white vinegar into a measuring cup and fill the rest of the way with milk to make 1 cup. Stir and let rest for 5 minutes before using.
For Blackberry Sauce:
I have made it without anything but seedless blackberry preserves and it works just fine. I didn’t use lemon juice or liquer. I just made sure to whisk it really well while warming it slowly on the stove (don’t tell my grandmother about that).
Hint: the sauce is amazing on pound cake!
Love, Ev
This looks curiously good, I’m such buttermilk fan, but I’ve never had a buttermilk pie!
I want a slice of that pie sooooo badly. Oh my goodness. Everything about it is perfect. I will absolutely be trying this.
As far as old-fashioned pies go, have you ever had Sugar Pie or Milk Pie? They are strange and lovely.
I’ve never intentionally made anything vegan – this sounds delicious.
Oops – meant that for the other post! But this sounds great too; a nice way to use that leftover buttermilk. It usually ends up going bad in my fridge.
i have never had buttermilk pie, but have been tempted to make one many times, as i’m always looking for ways to use up containers of buttermilk. it looks so good, i just may have to try next time!
A buttermilk pie sounds good and it looks great!
I love the look of that pie. I was browsing, looking around for a something special for dessert for our fith wedding anniversay dinner on Friday, well I think I have found it. I know my hubby would love this, but then whats not to like. Thanks Joy, will let you know how it turns out.
As for that kind of nap, I hate them. I have been struggling with fatigue for a few years now and if I take a nap during the day, (I hate doing it) I feel like that too. That Mack Truck must run through my home town too.
What a lovely pie! It looks and sounds totally awesome as well as terribly scrumptious! thanks for the recipe!
cheers,
Rosa
this pie looks perfectly comforting. i tried to make a buttermilk pie once, but it was kind of a disaster. bravo!
Looks like a lovely cheesecake.
I’ve always wanted to try buttermilk pie, and it looks like now would be a good time.
Wow, this pie looks amazing! I’m going to have to give it a go sometime soon.
i just made this pie! I’m vegan, and was out of margarine so I made a few modifications: soymilk with lemon juice, ener-G egg replacer, and shortening (with a little salt). it turned out fantastic! so creamy, sweet and delicious. I made stewed, syrupy, cinnamony apples to serve on top. Yummy! Thanks for sharing this great recipe
oooohhhh man, I made this today for a delightful end to dinner (fried pork chops, mashed potatoes and spinach) which was good enough on it’s own, but man… my boyfriend and I couldn’t get enough of this, if we weren’t so full we would have eaten the whole pie and not left anything for his parents. I made a peach raspberry syrup instead of blackberry, we used it for the first piece, then decided the pie was too awesome to cover any of the flavor, and didn’t put anything on the next piece.
Absolutely amazing, thank you soooo much for this recipe!
I made this Thanksgiving weekend and had enough dough for two pies. Maybe I rolled it too thin? No matter, it was great to have a 2nd pie a few days later. I also didn’t venture into the sauce, but used warmed frozen raspberries. Thanks for the recipe. It was a big hit, even with the picky eater.
PS I saw the cookbook that same weekend. I went to Ft Morgan for Thanksgiving week (Gulf Shores, AL area…a yearly tradition since we are originally from that area) and saw it for sale at Burris’s Farmer’s Market off Hwy 59. I wish I purchased it now.
Wow, this looks so good. I love pie, never heard of buttermilk pie. I may have to make this for the holidays. Do you think I could use light buttermilk?
Made it last night…Loved it!! Easy, yummy and a great way to use leftover buttermilk. Thanks for sharing.
I made this pie this weekend for my parents’ visit. Everyone loved it! Thank you so much for introducing us to this fabulous pie. We will be making this recipe many many more times!