You might have noticed a bit of a gap in my posts. Sorry! I’ve been away for work in Houston. I always tend to think of Houston as the land of good Tex-mex, and this time I was presently surprised by the alternatives too. It will also now be known to me as the land of good sandwiches – a topic I would like to explore further in a lot of detail.
I left just before Halloween, too, and at that time it was the land of “pumpkin flavoured” everything. Pumpkin flavouring, by the way, is a mix of spices heavily centered around nutmeg. There was also unexpectedly an abundance of fresh and reasonably priced berries. It was like heaven, berries everywhere! It seems like there are a lot more local sources for these fresh delights than we have in Melbourne, Australia.
With all of this food inspiration, I wanted to make something Southern when I returned home. A recipe recommended to me by a local Houstonian is ‘buttermilk pie’. This is something I had never heard of before, but it sounded good. What’s not to love about buttermilk and more of these beautiful blueberries?
For all the non-Americans out there, buttermilk pie (at least this one) is quite similar to a custard tart, baked custard, or bread and butter pudding. Buttermilk Pie can have a pastry base (like a custard tart), but the recipe I followed didn’t. It didn’t really need one, either. The custard developed a lovely crust on top, but was soft underneath. An insider tip, too, was to add blueberries to the mix which rise to the top as a delicious topping. I am quite sure that some excellent experimenting can go from here – adding a short crust or a puff tart base, changing the fruit to raspberries, or whatever is in season.
To make this pie, I followed an American favourite, Paula Deen’s Olivia’s Buttermilk Pie. Bisquick, a biscuit mix, is not something that we have in Australia, so I substituted it for Lion’s “Classic Scones” mix. I’m sure any scone mix would do. I will make it again in the future without the premix and see if there is a difference. All I have to say is that it was pretty bloody tasty, so why make it more difficult?
I hope you enjoy this easy recipe, and share a bit of Texas with your friends and family. Thanks Kelly!
- 75g butter, melted
- ½ cup scone mix
- 1 cup buttermilk
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 125g punnet blueberries
- Preheat oven to 175degC (or 155degC fan forced).
- Grease 9in pie dish.
- Melt butter in a heatproof mixing bowl in the microwave for 45 seconds.
- Add other ingredients (except the blueberries) to the butter and mix with electric beaters for 1 minute, until well combined.
- Add blueberries, and mix through with a spoon.
- Pour into prepared dish.
- Bake for 50 minutes until golden brown on top.
- Dust with icing sugar if desired.