I was in line at the supermarket getting the buttermilk for this recipe when I overheard the women in front of me talking to the cashier. I looked up from the 4 six packs of soda she was buying just as she was midway through a sentence about mayonnaise.
She went on to say how much she loves mayonnaise, that she slathers it on her bread and when she makes egg salad it's half mayo. "...even after my heart attack I still eat it," she said laughing. "I'm going on 86 years old and at this age I'm going to eat whatever I want. I have four children, eight grandchildren, 18 great grandchildren and two great, great grandchildren!"
Clearly I am not eating enough mayonnaise!
Speaking of old, how 'bout this old fashioned Buttermilk Pie. My husband's not a fan so I'm going to have to eat most of it myself. Hey, maybe my pie is the mayonnaise and it'll keep me alive to see what would have been my great, great grandchildren if I had remembered to have children. Well, you can't have everything.
But you can have this scrumptious old fashioned sourdough buttermilk blackberry pie if you make it yourself. I adapted it from this recipe and used my trusty sourdough discard. Buttermilk pie is a great balancing act between the tart and sweet elements in the ingredients. The starter and the blackberries just amped up the already sweet-tart nature of this creamy Southern dessert.
sourdough buttermilk blackberry pie
1/2 cup butter
1 & 1/3 cup raw cane sugar
2 eggs, separated
juice and rind of one lemon
3/4 cup sourdough starter
1 cup buttermilk
1-2 pints blackberries
1 unbaked pie shell
Preheat oven to 350 degrees. In a stand mixer, cream the butter and sugar. Add the yolks and beat until light and airy. Beat in the lemon juice and rind, scraping down the sides of the bowl and the beater as necessary. Beat in the starter, and lastly the buttermilk.
Don't worry if it looks a little curdled at this point. In another bowl whisk the egg whites to the soft peak stage. Gently fold the beaten whites into the buttermilk mixture.
Put pie shell on a baking sheet and pour in batter. Top with 1 pint of blackberries. Bake for 40 to 45 minutes or until top is golden and custard is set. Cool on a wire rack for 15 minutes and refrigerate at least 2 hours before serving. Top with additional blackberries if desired.