BUTTERMILK PIE

Ingredients for 1 pie


1 pie shell (9")
1 cube butter  (1/4 lb.)                          
2 cups sugar                            
3 large eggs                               
1/4 flour                              
1 cup buttermilk   
                             

1. Bring pie shell to room temperature. 
    DO NOT use deep dish pie shell.
2. Cream butter and sugar in mixer.

3. Add eggs and whip until fluffy - about 3 minutes.

4. Beat in flour.
    Scrape down sides and bottom of bowl.

5. Stir in buttermilk.  
    Make sure ingredients from sides and bottom of bowl are mixed in well.

6. Flute pie shell upward (see picture above.)

7. Pour mixture into shell.

8. Bake at 335^o F for 1 hour and 20 minutes.
    In some ovens, a pie ring* may need to be placed on the rim of the pie after 20-30 minutes of baking to keep the crust from burning.  DO NOT cover the whole pie.  

Pie is done when knife inserted into middle comes out almost clean.

Best served with a dollop of whipped cream.

*Purchase rings, or make them out of used disposable pie tins by cutting the bottom off, leaving the flat ring and half of the side.  Or you can put strips of aluminum foil around the crust.

Pie freezes well:  After pie is cooled, wrap in plastic wrap then in aluminum foil and place in freezer.  Thaw before serving.