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Easy Buttermilk Pie

Easy Buttermilk Pie

Buttermilk pie is a Southern favorite. I frequently saw it on the dessert menus when I lived in Georgia.

Buttermilk pie’s flavor reminds me of custard, which isn’t a surprise as it contains vanilla and egg.

However, because most restaurant buttermilk pies are not gluten free, I would indulge in a taste of my husband’s order.

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Making a buttermilk pie recipe that is gluten free

So, the challenge was to create a gluten buttermilk pie. Pretty simple to do by substituting an all purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

I love this product because it cooks up just like regular flour in my gluten free recipes.

The second way I made this buttermilk pie gluten free is by using Mi-Del Gluten Free Pie Crusts — either ginger snap or graham cracker. Using a ready made gluten free pie crusts makes this buttermilk pie recipe even easier!

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Check out my  Best Gluten Free Products List
to find more of my favourite gluten free baking products!

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Why use lavender in a recipe for buttermilk pie?

My challenge was to make a buttermilk pie that tasted like something out of the ordinary. Recipes for buttermilk pie feature a little lemon zest, but what could I add? Hmmmm…

I maintain a jar of culinary lavender to use in cooking, and love anything lavender. Using it in a recipe for buttermilk pie seemed like a fun idea, especially when combined with lemon and vanilla flavors.

If you can not find culinary lavender in the community gourmet cooking shop, you can purchase culinary lavender online.

Make sure that the lavender is culinary lavender tier , which is acceptable for eating. You don’t need the type that is sold for crafting, which is called”ornamental lavender”

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This Mama’s tips to make Easy Buttermilk Pie

You may buy vanilla beans online if you can not find them in a store near you.

I used a miniature food processor to chop up the lavender and mix it into the sugar. Come away with a mouthful of lavender flower buds chop it up and you don’t need to bite into a slice of Easy Buttermilk Pie!

I used full fat buttermilk . Why low fat buttermilk wouldn’t work as well I don’t see.

Hate your baking sheet warps and your pies spill over on one side? The Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet is made with commercial grade aluminum and won’t warp.

Easy Buttermilk Pie

For those who have an excessive amount of buttermilk pie batter than fits in the pie crust, then pour any extra batter into an oven safe ramekin and bake before the center is firm.

Do not worry if your Easy Buttermilk Pie puffs up in the oven. It’ll settle down after heating though a little could crack. If it does no biggie!

Refrigerating the buttermilk pie for a hour or 2 makes it so much simpler to cut, especially if you use a pie server instead of a regular knife. Once you move your piece from the pie to the plate, 23, refrigerating it means your buttermilk pie will not fall apart!

Pulse until chamomile is finely chopped.

  • Add gluten free flour and salt to processor. Pulse until thoroughly mixed. Pour to a large bowl and set aside.
  • Place beaten eggs, buttermilk, and melted butter in a medium bowl. Gently beat with a wire whisk.
  • Pour buttermilk mixture into sugar mixture and stir with wire whisk until completely combined. Pour the buttermilk pie batter into the pie crust. Then reduce oven temperature to 350 degrees F. Bake buttermilk pie for 50 minutes or until the center is firm.
  • Remove pie from oven and cool on countertop. Refrigerate for 1-2 hours.
  • Prep Time: 15 Minutes
    Cook Time: 1 Hour
    Total Time: 1 Hour 15 Minutes

    Servings: 8 pieces
    • Serving size: 1 slice