- Makes: 8 servings
- Prep 20 mins
- Bake 1 hr
- Cool 1 hr
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- 2 cups sugar
- 1/2cup butter, softened
- 3 eggs
- 3 tablespoons all-purpose flour
- 1/4teaspoon salt
- 1 cup buttermilk or sour milk*
- 1 recipePastry for Single-Crust Pie (see recipe below)
- 1/2cup chopped pecans, toasted**
- In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
- Beat in eggs, one at a time, beating well after each addition.
- Combine flour and salt. Gradually beat flour mixture into butter mixture.
- Beat in buttermilk until mixture is well blended. Pour into the Pastry for Single-Crust Pie.
- Sprinkle pecans over the filling in piecrust.
- Bake in a 300 degree F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator. Makes 8 servings.
- *To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
- **To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they’re browned, stirring the pecans once or twice during the baking time.
Pastry for Single-Crust Pie
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 – 5 tablespoons cold water
- In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.