Blue-ribbon-winning buttermilk pie recipe
Sep 2, 2014, 9:26 AM | Updated: 10:06 am
A winning buttermilk pie is in question after the maker revealed it was made with a store-bought pie crust. (Creative Commons/Rebecca Wilson)
(Creative Commons/Rebecca Wilson)
There’s quite a controversy after a Kentucky State Fair pie winner admitted to using a store-bought Pillsbury crust.
Blue-ribbon winner Linda Horton let slip during an interview that she used a store-bought pie crust. She says she didn’t see that wasn’t allowed in the rules, and now her pie honor may be taken away.
Linda told us she’d rather not talk about the whole thing on-air as it’s all been very upsetting to her and her family. But she did agree to share her prize-winning pie recipe with us.
INGREDIENTS:
2/3 Cup Buttermilk
1 Stick of butter
2 Tablespoons flour
1 1/4 Cup sugar
4 Eggs
1 Teaspoon of vanilla extract (pure, not imitation)
*2 Store bought pie crusts
DIRECTIONS:
In a large mixing bowl, beat the eggs and vanilla with a whisk until frothy, mix in melted butter, then flour, followed by the buttermilk, and finally, the sugar. It’s very important to make sure the sugar is beaten in all the way and the mixture is smooth. Wipe the whisk with a finger, make sure you don’t feel any sugar granules. After satisfied with smoothness of mixture, pour into pie crusts.
Makes Two 8-inch pies or One 9-inch pie.
Bake 8-inch pies one at a time for 39 minutes at 350 degrees.
Bake 9 inch pie for 45 minutes at 350 degrees.
The pie will have a beautifully brown top and in the oven will look like it’s about to bubble over, but it will fall and set perfectly as it cools.
* You can make the pie crust yourself, but Linda opted to use the store bought refrigerated kind.
