Posted by: zx6karen on: September 13, 2010
1 | Melissa B.
September 13, 2010 at 1:36 am
I made this last week and it was delicious! It reminded my family of lemon bars but in pie form. Definitely a winner. My only problem was the dang all butter pie crust! It always shrinks significantly on me, and this time, despite my many efforts, it did it again. If you’ve had the same problem, I recommend just doing the regular pie crust with butter and shortening.
2 | Andrea at Nummy Kitchen
September 13, 2010 at 5:59 am
Thanks for reminding us about the shrinking. I’ve experienced that twice with that recipe and always forget about it until the pie crust is baking in the oven and I peek through the window and see it shriveling up 🙂
Looking forward to making this one, never baked or even tasted a buttermilk pie before.
3 | Flourchild
September 13, 2010 at 10:38 am
Im looking fwd to baking this pie! It sounds so good!! I will use my faithful never fail pie crust recipe!
4 | Julie
September 13, 2010 at 12:48 pm
I made this yesterday. I used more of a quiche or deep dish pan. It took FOREVER to set up in the oven. I read the recipe again and I don’t think I left anything out or measured anything wrong. Not sure what happened. I haven’t tried it yet, hoping it turned out okay.
5 | Jimena
September 15, 2010 at 8:48 pm
I will be having a lot of “firsts” this coming weekend. Not only will it be my first time making a pie with something other than a cookie crust but it will be my first time baking with SMS. I love lemon desserts and blueberries….can’t wait to give it a try!
6 | Susan
September 21, 2010 at 7:37 pm
I have a wonderful recipe for a sweet pie crust that can be pre baked WITHOUT the need to fill the crust with beans or pie weights … it does not slump in the pan and it is very deliciious – freezes well AND you can cut circles out of it (a little bit thicker than you would use for a pie crust – and make SABLE cookes with cinnamon sugar on top.
I’d be happy to send it to you.
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