Recipes from Home: Grandmother’s Buttermilk Pie

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
1 pie

Pat Farris, Supervisor of School Food Services, St. Tammany Parish School Board, Covington, La., says: Buttermilk Pie was my favorite recipe as a child. Mother served it very often for Sunday lunch. When I first started dating my now-husband, it became one of his favorites, too.

Ingredients

Filling:
2 cups granulated sugar
1/4 cup butter
3 tbsp. flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
Nutmeg for garnish

Pie Crust:
11/4 cup all-purpose flour
1/4 tsp. salt
1/2 cup shortening
4 tbsp. cold water

Steps

1. Mix all Filling ingredients well.

2. For Pie Crust: Mix flour and salt. Using two knives, cut shortening into flour mixture until it forms pea-sized pieces.

3. Sprinkle with cold water. Using fork, combine dough pieces with water. Add more water, 1 tbsp. at a time, if needed to make dough stick together.

4. Roll out dough on floured surface. Place dough in pie pan and crimp edges.

5. Fill unbaked Pie Crust with Filling and sprinkle with nutmeg. Bake at 350°F for 45 to 50 mins.

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources