Comments on: Buttermilk Pie with Blackberry Sauce

By: Madeline

Madeline — Sat, 10 Oct 2009 21:26:55 +0000

Can i reduce the butter or omit any butter in this pie filling?

Made your apple pie. It was delicious. definitely a keeper. Thanks for this great blog.

By: Joy the Baker » Blog Archive » Easy No-Roll Pie Crust

Joy the Baker » Blog Archive » Easy No-Roll Pie Crust — Fri, 02 Oct 2009 09:56:30 +0000

[...] the shell, chill the pie crust in the pie plate in the freezer while you make the pie filling. Buttermilk Pie with Warm Blackberry Sauce? Yum. Pumpkin Pie!? Heck yes! Coming [...]

By: J Woodruff

J Woodruff — Tue, 15 Sep 2009 17:40:44 +0000

I grew up on my grandmother’s southern cream pie which looks very similar. I love the idea of using tangy buttermilk instead. Delicious!

By: Carl D. Waddle

Carl D. Waddle — Sat, 14 Mar 2009 01:24:04 +0000

I want to try this; it looks wonderful! My mother (born Searcy County, Arkansas, Sept 2, 1916) baked a wonderful buttermilk pie with fresh blackberries baked in with the buttermilk filling. As a child in the late 1930’s and 40’s that blackberry buttermilk pie was my absolute favorite, followed closely by pie-plant (rhubarb) pie and real, down-home mincemeat pie. Just looking at those pictures broght wonderful memories, mouth watering, and pretty nearly a tear or two. My wife (49 years) doesn’t believe that a decent pie can be made with buttermilk. Wait till I spring this one on her. Thank you so much.

By: JenS

JenS — Tue, 24 Feb 2009 02:34:30 +0000

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!

By: Eden Sharpe

Eden Sharpe — Sat, 27 Dec 2008 13:18:39 +0000

Made it last night…Loved it!! Easy, yummy and a great way to use leftover buttermilk. Thanks for sharing.

By: gina

gina — Tue, 09 Dec 2008 03:36:33 +0000

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?

By: Kate

Kate — Mon, 08 Dec 2008 18:07:33 +0000

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.

By: Rachelle

Rachelle — Sun, 16 Nov 2008 01:35:21 +0000

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!

By: Amy

Amy — Mon, 06 Oct 2008 01:55:03 +0000

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