A pie that encapsulates my magnificent mother

Happy Mothers day to all you mamas out there, especially one of Teakwood Tavern's top fans, my mom! Since we can't be together, it only seemed proper to make a pie in honor of the woman who has done so much for me throughout my life. She grew up in a small salt of the earth town in Kansas, but is also a world-traveling bad-ass woman who has been prepping for her next trip, Nepal. She's a brilliant geo-physicist who rocks pink hair, goes to burning man, and recently finished her 7th novel. She is my support system: firm when necessary but ever so gentle and warm. To honor her, I needed to pull out a recipe that is as multifaceted as she is; yet, as wholesome and charming as the young girl from Hays, Kansas.

I present my lemon buttermilk pie.

Making a pie for this Mother's Day post is extra special because I utilize my great-grandmother's awesome pie pans. I'm always excited to use them, and today is the perfect day to showcase these pans to our Teakwood Tavern family.

Neither John nor I are sweets people. We rarely get dessert; honestly, only when its included with a tasting menu. However, when hosting a dinner party, we have to find options that we’ll love as much as our guests, who expect something sweet to finish the night. Crème Brulee and cheesecake are always fantastic, but don't forget about buttermilk pie, which is savory, rich, and custardy. Once we discovered we both loved buttermilk pie, I decided to give it a try. I love baking, this couldn’t be too difficult, right? Actually, I am a bit embarrassed at how easy this is.

The crust is by far the most challenging part. You can also buy one, but I recommend trying to make your own because it's good clean fun. Then you mix together a handful of ingredients for the filling with no real prep work. This affords me the ability to take my sweet time making the perfect crust, because playing with dough is just as much fun for adults.

This recipe is easy to do ahead when you’re planning to host a decent sized group for dinner. I recommend making the crust the night before and letting it get super cold and solid before rolling it out the next day.

Though a good crust is extremely important, I am not going to attempt to recreate what Deb at Smitten Kitchen has taught me. I’ve been a follower for a decade, and this crust recipe is my go-to: All butter, really flaky pie dough. Don’t be intimidated and enjoy the process!

Used a bowl with a 12" diameter to cut my dough to the perfect size

And then I took this recipe from Add a Pinch for Buttermilk pie, but made it my own by reducing the sugar and adding more lemon. The caramelization on top is amazing and does the magic all on its own while in the oven and then sitting at room temperature. Perfect year round and for every occasion! Oh hello, summer :)

Lemon Buttermilk Pie

1 pie crust- 9” and unbaked, I used Smitten Kitchen's All butter, really flaky pie dough

3 eggs

¾ cups granulated sugar

2 tablespoons all-purpose flour

1/2 cup butter melted

1 cup buttermilk

1 teaspoon vanilla

1 medium lemon – zest and juice

½ teaspoon salt

Once your crust is ready, preheat the oven to 350º F.

Mix together all ingredients: eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt. I used a stand mixer, but you can easily do this by hand. It should be plenty soupy and chunky.

Pour filling into the unbaked pie crust and bake 45 minutes until fairy set and golden brown on top. It will be a little jiggly, but will set while cooling. Maybe 50 minutes if you need.

Remove from the oven and allow to cool several hours prior to slicing. Refrigerate your leftovers.

Paired with Lustau East India Solera Sherry (Another shout out to Mama Sherrie)

Too easy, right? I hope to see you all at a dinner party in the near future. Until then, you take care my lovelies. Treat yourself to some pie!

Sending love,

Shen