Just Desserts: Buttermilk Pie

This is a traditional pie you don't see much anymore -- except in parts of the South and Midwest farm country. It's really a plain custard pie with that slight twang of buttermilk.

1 1/2 cups sugar
2 tablespoons flour (rounded)
1 stick butter (1/2 cup), softened to room temperature
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 unbaked pie shell (see pie crust recipe)

Preheat oven to 350°F.

Mix sugar and flour, stir in butter in thirds with each egg, beating lightly after each addition. Add buttermilk and vanilla. Mix thoroughly.

Pour into unbaked pie shell. Bake for 45 minutes.

Cool on a wire rack completely before refrigerating or the custard may pull away from the pie crust.

Serve alone or top with fresh blackberries.

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