Raspberry buttermilk pie two ways is good either way you decide.
Sometimes I have a hard time choosing the simplest things in life. For years I didn’t really know how I liked my burger, or what my favorite ice cream was. I envied people who emphatically knew these things.
I’m still an undecided eater. That’s why I like sharable plate (at least in concept). That’s why when I go to make a raspberry buttermilk pie, I stand in the kitchen and make four different versions of pie all at one time. Maybe it was the color that kept me inspired. I love pink, hot pink, blush pink, barely pink.
Have you ever noticed that when someone is wearing pink they seem happier? Pink is the color of emotion.
We blush pink when we get embarrassed or flustered.
Pink cheeks are considered flirty, and we women want them. We pinken our cheeks every day at our vanity counters to make sure we look alive and beautiful.
Three thousand dollars of pink roses adorned my wedding.
My work out shoes are pink. Not one single decorative item in my home is pink, but that may change. What won’t change is my love of pink and red foods.
To make the raspberry buttermilk pie, I started with frozen raspberries and buttermilk. Not sure which way I wanted to go, I tried it several ways. The first time I made a buttermilk pie and simply added in the raspberries. In this version, the tang of the buttermilk and vanilla shine through as the predominant flavors.
The second time I pureed the frozen raspberries and added them in to the mixture. The color is so beautiful. The tang of the buttermilk is still there, but the raspberry flavor will hit you first.
At this point you can choose to add in more whole raspberries or not. It’s your decision. Serve with fresh whipped cream.
I have made one decision. I love raspberry buttermilk pie. You might like my whiskey buttermilk pie too.
See a Video of my pie crust here.
- 1 cup frozen raspberries
- 1 cup sugar
- ½ cup unsalted butter *(optional) see note
- ¼ cup all purpose flour
- ½ teaspoon vanilla
- 3 eggs
- 1 cup buttermilk
- pinch of fine grain sea salt
- Ingredients are same as above
- Combine sugar, butter, flour and inside of vanilla, raspberries in food processor. Add in eggs one at at time. Once incorporated, stream in buttermilk and melted butter.
- Pour into pie shell. Top with raspberries (if you are adding in extra).
- Bake at 350 degrees for 45 minutes or until top is golden brown and custard is set.
- Refrigerate for several hours prior to serving. Best made a day ahead.
- Same as above except hold out the raspberries. Pour the buttermilk pie mixture into the pie crust. Then add in the raspberries. They can be fresh or frozen, doesn't matter. They will cook the same.