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Buttermilk Pie

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The moment I see fresh berries popping up in the supermarket, I find myself dreaming of all of the yummy ways to showcase the sweet little gems. Pound cakes, cobblers and shortcake are obvious contenders, but one of my absolute favorites is actually the least likely of all: Buttermilk Pie.

As is typical of chess pies like this one, the pie forms a crusty layer on top as it bakes, something akin to creme brulee. The custard filling is tangy and perfectly sweet, but not so flashy that it eclipses the taste of the berries. In a word, this just might be the perfect dessert to whet your palate for spring.

Buttermilk Pie
Adapted from Southern Living

1/2 cup butter, softened
2 cups sugar
3 tablespoons flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pastry shell (I use this one from Ina Garten)

Cream butter at high speed of an electric mixer; gradually add sugar, beating well. Add flour, and beat until smooth. Add eggs, and beat until blended. Add buttermilk, vanilla and salt; beat well. Pour filling into pastry shell. Bake at 400 degrees for 5 minutes; reduce heat to 350, and bake an additional 40-45 minutes or until set. Cool to room temperature and then chill thoroughly before serving.

Enjoy!

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