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Buttermilk Pie by www.country-cooking.com
-----------------------------------CRUST-----------------------------------
3 c Flour, all-purpose
1 ts Salt
1 1/4 c Shortening
1 Egg; well beaten
1 tb Vinegar
5 tb Water
-----------------------------BUTTERMILK FILLING-----------------------------
6 Eggs
3 c Sugar
1 c Margarine; (2 sticks)
2 ts Vanilla extract
1 c Buttermilk
Crust: Cut flour, salt, and shortening together. Combine egg, vinegar, and
water and add to first 3 ingredients. Divide into 4 parts and roll out on
floured board. They will keep in the refrigerator 4 weeks and can be
rerolled. 4 single crusts.
Filling: Mix eggs, sugar, and margarine until light. Add vanilla and
buttermilk. Pour into 2 unbaked pie shells. Bake at 350 degrees for 10
minutes. Reduce heat to 325 degrees and bake for 30 more minutes or until
firm in the middle. 2-9" pies.
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