Buttermilk Chess Pie

Now, this is the main buttermilk attraction.

I think most people would agree that the crust is the best part of any pie, never mind what the filling is. Just rolled-out or freshly baked – gorgeous, either way! I used a buttermilk crust, which requires buttermilk instead of ice water. It doesn’t really lend any flavor, but makes the crust extra tender and flaky. I could probably just finish off the crust like a huge cookie. Nomnomnom!

Is there anything so wonderful as pie cooling on the counter?

I want to call this picture, “Anticipation.”

It looked and tasted like a giant egg tart!

This is, after all, your most standard custard tart, with a slight citrus flavor from the lemon and just an afterthought-like hint of yogurt from the buttermilk. But otherwise, quite standard.

Just another morning at the office!