For those looking for a classic dessert to serve at their next dinner, add Buttermilk Pie to the menu.
The traditional southern pie, originally from the United Kingdom, is a delicious dessert that comes together with simple ingredients and even easier construction. From bowl to pan to oven to plate, Abby Breidenbach and Vermilionville Chef Marcus Bergeron take a slice out of the process.
For the complete Buttermilk Pie recipe, click here.
While fillings are generally the star of any pie, creating a solid base is the most important step of pie construction. Chef Marcus works out a basic pie crust that will become the foundation for the rest of our pie.
Next comes the filling. With beaten eggs, sugar, flour, lemon juice, and buttermilk, the filling comes together relatively quickly. Chef Marcus says that, like every recipe, adjustments and flavors can be added to make the pie your very own.
After spending an amount of time in the oven, the pie comes out to rest and cool. It’s best to not let temptation get the best of you. Time to cool will allow the pie’s custard-like filling to firm up, making for easier slicing and beautiful presentation.
If time is of the essence, as is on GMA, feel free to cut your pie whenever you feel. Besides, it’s your dessert, and no matter how you slice it, this recipe is sure to be a winner.