Update: I just got a lovely note from Barbara Duke, one of the authors of Panache at Rose Hill.ย 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 just 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.
100 Responses
I made this pie tonight with your no roll pie crust. Scrump-dittley-ish-ous!
Yes! I make up words! I also made my own sauce to go on top since I didn’t have blackberry preserves and I live on the edge….
I put cherry preserves in a sauce pan (medium heat), then added dark chocolate chips and whisked in some heavy cream.
I drizzled it over half the pie, just in case. I loved it both ways, my husband liked it with the chocolate cherry sauce better.
Thank you thank you thank you, Joy for sharing these wonderful recipes with us!
Xo
I am definitely making this for Thanksgiving!
We have a large family and I’m responsible for the pies/desserts this year. How did I get so lucky? So glad I have your guidance and website to help me out. I’m going to try at least 3 of your recipes, I’ll let you know how everything turned out.
Thanks, Joy! You’re a “Baking Angel”!
This is one of my favorite of all time pies. In fact, when I want to make a statement at a dinner party (I know, shame om me!) I take this pie — or one maybe similiar. I’m actually anxious to try your recipe and see how they compare. My recipe is from an old Amish cookbook that I found years and years ago at an old bookstore. YUM!!! It is really worth the time to prepare this one.
Thanks for sharing. I’m doing your version for Christmas!
Hey Joy! I’ve had nothing but amazing results from your recipes! The buttermilk pie is baking as I type so I can take it to Thanksgiving dinner in a few hours. I adore your blog, your writing makes me happy! My only problem (that’s totally my own fault for being lazy and buying a storebought crust—shunnnnn the non-crust maker!) is that I bought a traditional pie crust instead of a deepdish. I had enough custard left over to fill two large ramekins, but only had one :-( I will definitely be making this again! It’s amazing!
I actually wanted to make it when you first posted the recipe, but my husband and friends looked at me like I was crazy to think of making a pie with buttermilk! I guess they thought it was going to be like drinking buttermilk straight or something. Anyway, I finally said forget them and their opinions and made it last night. It was soooooooooooooooooooooooooooooo GOOD!!! HA! Take that husband (who had a piece for breakfast) and friends who doubted the deliciousness of this pie. It was absolutely awesome. As always, you are the best :) Thanks for the recipe.
I had never made a buttermilk pie before, but was thoroughly intrigued. When I googled it, your recipe came up along with a few on other websites. I decided to make yours, but altered it slightly. I separated the eggs, folding the whites in last and I also added lemon zest and juice. The pie was delicious – a definite winner.
JOY! I just found you thru pioneer woman. I love buttermilk pie and have used a recipe from an old cookbook my mother in law gave me back in the 70’s. It’s called “She Cooks by Ear”. This is pretty much the same recipe, except mine is for two pies, and total sugar for them is 3 3/4 cups! SWEEET! Thanks so much for the pie dough recipe! I will give it a try for sure. And so glad to have found you!
PS…never thought about putting the sauce on it. sounds heavenly, and i bet it cuts the sweeet just a tad.
Joy~
I’m reporting… The buttermilk pie was a huge hit! I decided to make it with the no-roll pie crust and used raspberry preserves instead. It was AMAZING! My girls have decided that it could totally pass for a breakfast food and ate it the next morning.
Thank you, Joy.
I made this today and loved it. LOVED it. When I told my boyfriend I was baking a buttermilk pie he pulled a face and said “ew”, and seeing as I’d never heard of buttermilk pie before, I was worried that after all that time and effort I’d end up with a smug “told ya so” look.
He loved it.
I added a cup of fresh blueberries to the pie filling instead of making the sauce, and it was fan-freakin’-tastic. Nice work, lady!!
My friend Aaron said to me the other day, “have you ever heard of buttermilk pie? I ate one in TX recently and it was heavenly”. I immediately remembered your recipe and we decided to make it. This pie, oh my goodness. So simple, but so good. So good. And the crust – out of this world!! Thank you! :)
I made this pie and it was awesome. I used brown butter and put orange juice in the crust. it rocked my world.
thanks its very helpful.
Oh Joy The Baker — I made this amazing pie yesterday and it was phenomenal. So good! Thank you for sharing this fantastic recipe! XX