1 1/2tablespoonsall-purpose flour or 1 tablespoon flour, 1/2 tablespoon cornmeal
8tablespoonsbutter (1 stick), softened
3large eggs, beaten
Preheat the oven to 350°F degrees. Place the piecrust into pie pan then slide into the oven and bake for 10 minutes.
Combine the sugar with the flour and cornmeal, if you’re using. Cream the butter. Add the sugar mixture to the butter and then stir in the eggs, salt, buttermilk, baking soda, vanilla extract and vinegar.
Pour filling into the partially baked piecrust and bake in the oven uncovered until brown on top and the custard has set, about 45-50 minutes.
Great-grandma’s original recipe called for margarine, but I changed that to butter. I don’t think she’d mind too much. And feel free to add a pinch of nutmeg or cinnamon if you want to spice up the custard a bit.
Great-grandma Blanche’s buttermilk pie | www.homesicktexan.com