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Buttermilk Pie

I did not grow up eating buttermilk pie, but have seen it consistently (always passed up until now) at school bake sales and on family reunion dessert tables or as one of many different gifted pies to teachers at my son's school around Thanksgiving. It is one of those classic Southern dishes that Texas Czechs have embraced and recipes for it are included in many community cookbooks. I have actually seen old recipes written by Czech-speaking ladies that spelled the word pie phonetically (in Czech) as paj. 

From TasteAtlas.com, I read "The origins of this pie date back to the Depression and WWII, when women used pantry staples and what they had on hand." Of course, living in an apartment in suburban Austin, I never have buttermilk "on hand", but I do use it for some dishes (biscuits, pancakes, marinating fried chicken) after which I may have some leftover. What to do with extra buttermilk? Make pie. 

The recipe I used is from Mrs. Joe F. Blinka, Jr. included in a cookbook called Frenstat's Favorites, compiled by the altar society of Our Lady of the Holy Rosary Catholic Church in Frenstat, Texas. 

Frenstat is an unincorporated community in Burleson County, Texas. My great grandparents John and Anna (Marek) Orsak (pictured below) were married in Holy Rosary Catholic Church and my grandfather, Joseph Anthony Orsak, was born in Frenstat, which was named by the Czech people that settled it for the town of Frenštát pod Radhoštěm in Moravia. 

My great grandparents in 1947.

I made the pie for my father in Houston. On many Sundays since he moved into assisted living, we pick him up for lunch at my sister's house very nearby. He has an irrepressible sweet tooth and says things like "I need something sweet" like a parched person would say they needed water. He thought the pie was delicious, of course.  I am not a fan of overly sweet desserts, so decided to pair it with canned peaches that my brother and I put up last summer. A spoonful of sweet-tart sliced peaches on the side and a cup of coffee helped cut though the richness. 

The recipe worked perfectly in a store-bought, deep-dish pie crust with no need for alterations (except a homemade pie crust, I think, next time.)  The pie bakes to a lovely golden brown, almost like creme brûlée. The inside is creamy, but make sure you leave the pie in the oven long enough to get very brown and then cool completely or it will be a puddle of pie.

Before baking.

After baking. 

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Comments

  1. AnonymousMay 6, 2022 at 11:00 AM

    The recipe mentioned flour, how much?

    ReplyDelete
    Replies
    1. AnonymousMay 6, 2022 at 2:28 PM

      Oh, good catch! I used 1/4 cup. Best of luck!

      Delete
  2. AnonymousMay 7, 2022 at 7:33 PM

    Buttermilk pie is one of my very favorite pies! Not sure about the peaches but I’m sure it would be ok. Yummy! Time to bake one I guess. Dotty Davis

    ReplyDelete
  3. AnonymousMay 7, 2022 at 9:06 PM

    I actually love buttermilk pie! Small slices for sure…. Just like a chess pie! I will have to make one soon too!

    ReplyDelete
  4. ReynSeptember 30, 2022 at 11:40 AM

    Tasty pie

    ReplyDelete
    Replies
    1. AnonymousJanuary 3, 2023 at 8:49 AM

      One of my favorite pies. First time I ate one was baked by my then mother- in - law, Beulah Davis. It was so delicious that it has been a favorite of my family at Christmas for many years.
      Dotty Davis

      Delete
  5. Rose JohnDecember 12, 2024 at 9:19 AM

    Buttermilk pie has such a rich history! It’s amazing how food traditions blend and evolve across cultures. I love hearing about recipes passed down through generations—it adds so much character to the dish. Speaking of timeless treats, you should check out Wendy's coffee menu! Their Frosty-ccinos and seasonal lattes would be the perfect complement to a slice of pie. Definitely worth a look!

    ReplyDelete

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