Here’s Virginia’s share, carried over from the old website. Hey guys, you have to have more than this up your sleeve. Send along.
Buttermilk Strawberry Pie
Virginia Roberg brought this to our reunion at Silver Creek Falls:
Pie Filling
1 cup buttermilk
4 eggs
1/2 cup butter
1 tsp vanilla
1-1/2 cups sugar
2 tablespoons flour
1 pinch salt
Pie Crust
(I used Western Family rolled refrigerated 9-inch pie crust)
1 cup flour
1/4 teaspoon salt
1/3 cup vegetable shortening plus
1 tablespoon vegetable shortening
2 tablespoons (maybe 3) cold water
Topping
1 cup pie filling or fresh berries (I used half raspberry pie filling and half fresh or thawed whole frozen raspberries)
2 cups whipping cream (I used real whipping cream in an aerosol can.)
For crust: Mix flour and salt in a small bowl. Cut in shortening with fork until crumbs are coarse. Add cold water until it forms a ball. Then press dough into a pie pan.
Filling: In a large mixing bowl mix eggs well. Add all other ingredients and mix. Pour filling into the uncooked pie shell. Bake at 400 for 10 minutes, then turn it down to 350 for another 50-60 minutes. (Until only the very middle jiggles a little.)
Top with berries and whipped cream, if desired.
