Prepare the Crust (Joy of Cooking 75th Ed, p. 665)
Crumble 3 tbsp butter, 3/4 cup shortening and 2 1/2 cups flour. 6 tbsp cold water is gradually added to the dough. One 9 inch pie tin is floured, greased and lined with wax paper. Prior to adding the crust dough, wax paper is floured and greased. Once dough is lined along the tin, the edges are crimped with fork tines.
Prepare the Filling
4 eggs are lightly beaten, then 1.5 cups granulated sugar, 1 tsp vanilla are stirred together and poured into the crust.
McQueary instructs the reader to bake the pie for 45 minutes at 375F. After 45 minutes I found the filling hadn’t set. 1 hour 5 minutes was adequate baking time for this chess pie.
I simply love the rich, sweet, buttermilk taste of this pie. The crust is thick and crumbly, a perfect juxtaposition to the pie’s creaminess!
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