Fourth of July, Buttermilk Pie. Has a nice ring to it, doesn’t it?
If you’re familiar with buttermilk pie, then this is old hat for you. If not, you might be scratching your head right now wondering, eh? Buttermilk? in a pie?
Let me assure you, if you’re in the unfamiliar camp, that buttermilk makes a lovely pie. A custard pie actually, and it’s quite sweet.
You eat buttermilk pancakes, don’t you? Buttermilk biscuits? Buttermilk tastes great in lots of things. Last year Garrett made a buttermilk pudding that was outstanding.
With this recipe, the buttermilk pie is a sweet custard pie, topped with plain whipped cream to hold the berries in place for our patriotic pie rendition.
The natural tartness in the berries balances the sweet custard of the pie.
If you’re familiar with buttermilk pie, then this is old hat for you. If not, you might be scratching your head right now wondering, eh? Buttermilk? in a pie?
Let me assure you, if you’re in the unfamiliar camp, that buttermilk makes a lovely pie. A custard pie actually, and it’s quite sweet.
You eat buttermilk pancakes, don’t you? Buttermilk biscuits? Buttermilk tastes great in lots of things. Last year Garrett made a buttermilk pudding that was outstanding.
With this recipe, the buttermilk pie is a sweet custard pie, topped with plain whipped cream to hold the berries in place for our patriotic pie rendition.
The natural tartness in the berries balances the sweet custard of the pie.
Fourth of July Buttermilk Pie Recipe
Ingredients:
- 4 eggs
- 1 cup white sugar
- 1 teaspoon lemon zest
- 1 Tbsp flour
- 1/4 cup butter, melted (half a stick)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
- 1 cup cold, heavy whipping cream
- 20-30 raspberries (or half as many strawberries, halved)
- A handful of blueberries
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