The humble buttermilk pie was once a popular go-to dessert, particularly in Midwestern and Southern farmhouse kitchens. Composed of readily available ingredients, the tangy pie often took center stage at baking contests, snagging blue ribbons and bragging rights for the baker.
Traditional buttermilk pies tend to reflect a heavy hand with the sugar, offset only by the sour notes of the dairy and a splash of lemon juice. I’ve always found the pie cloyingly sweet, and not in a good way. Adding fresh fruit to the mix enhances the filling, making this a stand-out four seasons pie. (It also helps temper the sweet custard.) Taking the time to blind bake the crust ensures a crisp pie shell. Summer fruit such as berries, peaches, nectarines, and apricots elevate this pie from dowdy to swanky. Pair it with a tall glass of something icy and pretend you’re on vacation.
Professional Pie-isms & Seasonal Sarcasm