Buttermilk Pie Recipe with Less Sugar! 

You are a wealth of knowledge, PD! Thank you. I’ll pin this to the top so others can see your process on how to culture their own buttermilk. 🥛 That way other can learn benefit. 😊

@@Jacksonsjob pro tip. Fermented foods don’t expire. The date is on dairy is mandated by FDA as it applies to pasteurized milk which goes bad faster than raw milk. But fermented products like buttermilk and sour cream are already spoiled with the good bacteria we want. My current buttermilk was on sale for $1.37 a half gallon because the supermarket had a lot of supply and the FDA date was soon approaching. Perfectly fine buttermilk. When I had an inch or two left in the container I topped it up with fresh pasteurized whole milk. Shook it up. Cracked the cap a tiny bit to let gas escape and sat it on top of my fridge in 80F room for one day. It took a while for the store buttermilk to wake up so I left it one half day more. Tasted right. Refrigerated it and used it up over the next week. Then when an inch or two left in the container I filled it up with new whole milk. This time only one day on top of the fridge at 80F and it was good enough to refrigerate. And so the process continues…

That is usual information! Thank you.

@@Jacksonsjob the only thing I can think to add is tighten the lid before shaking 🤣 that and after shaking or pouring in new milk and closing the lid I will give the lid and top of container a quick rinse under running water to remove any milk that may be on the outside.

Hahah. I could see myself not tightening the lid as I just did this with jam. We will not speak of it. 😳😖

That’s wonderful news, Candace! So glad your husband liked it. I think I gained 10 pounds making this pie recipe. Worth it for comments like these! 🤣

Oh boy, I would have gladly shared. Im still fighting off four of those six pounds. I will tell you the most southern folk that eat buttermilk pies seemed to enjoy 1 1/4 - 1 1/2 cups of sugar best. You all love your sugar. 🤣 If you are ever up our way, stop by and I’ll load you full of food. I have a freezer full of baked goods. 😂

You must be a good baker to be entrusted with the dessert on Thanksgiving! ☺️ Let me know how the powdered buttermilk works out for you! I wondered if it would work out but I can’t find it in our stores lately due to shortages.

Will do! Same for your furry crew!!

Good luck, Emma! Happy Friday to you, too!

I love buttermilk, too! I’m not that big into sweets these days. Yet, I ate a whole pie over a short time frame. Twice. 😳😁🤣🤦🏻‍♀️

@@Jacksonsjob 🤭🤣🤣🤣🤣🤣🤣 I laugh because I know the feeling. I once an entire batch of homemade cookies in two days by myself. (24 peanut butter cookies 😳 BY MYSELF!🤦‍♀️) I didn't anything else just cookies for 2 days 🤣

🤣🤣🤣 Same. I had pie for every meal. I justified it was healthy because buttermilk is cultured. 🤣🤣🤣 I’m still trying to lose those 6 pounds. 😳😩😆

@@Jacksonsjob cultured 😆👍

😆😂🤣

They loved the filling. I let them have a bit of the custard but not the crust. Imitation vanilla used to be a byproduct of the coal industry until it was banned I believe due to carcinogenic effects. It was plentiful for years and was used over vanilla because of how easy it was to get and tasty. It’s said in a few places that only like about 1% of vanilla flavored food has actual vanilla in it from the plant. Imitation vanilla is typically produced from guaiacol or lignin. They process it to produce vanillin. One comes from the oil industry and the other the wood industry. Both can be present. Some other sources were animal secretions back in the day, but it is rare and expensive to make. So most come from either wood pulp or petroleum products that are chemically altered to make vanillin. Because of how the world treats vanilla workers as a whole despite it being one of the most expensive food products, I either buy ethically sourced vanilla now or I use imitation. Ironically, when doing a blind taste test, most people have chosen fake vanilla over the real stuff. Like only one or two over hundreds of people over the years of me baking.

@@Jacksonsjob Woe, I had no idea about the imitation. Kinda shocking actually.😟

Yeah, if you want your mind blown, look up beavers 🦫 and their past role with flavorings. Thankfully they are too expensive these days. 😳🤣🦫 To further blow your mind, look up the fact a popular dishwasher detergent used to cut grease is made by the oil industry and is used ironically to clean up wildlife from spills they cause. I run into weird facts like these from watch baking shows. 😂

🐾 🐕👋🤣 He says hello!

🤣🤣🤣 If all else fails, they make pie shields! 🤣🤣🤣

@@Jacksonsjob I'm not the type to give up easily...my results may not be as purty! I'll give it the old college try. Or "For King and Country" dependant upon what side of the "Pond" we may be from! On the personality type clip i had mentioned a while back that i thought you may find interesting...it's a bit of a read. Type A personality The Type A personality is the “go getter” type. They have very high standards, are extremely competitive, love to set goals and they love to achieve as many as possible. However, the type A personality will struggle not so much when things are going wrong, but when things are going right. Even if the outcome is positive or very good, they want to do it again because they think it can be done better. The Type A personality can also be known as, Director. Goal orientated, risk taker and good under stress the Type A personality will show themselves to be incredibly diligent and hardworking employees and leaders. Sometimes, too hard working with workaholic tendencies, staying as long as possible to make sure the job gets done to the exacting standards they hold. Better left working alone rather than in teams, being restricted will have significant adverse effects. You will see many Type A personalities in senior leadership positions - or trying to get there - and even in entrepreneurship roles. Type B personality The Type B personality is the laid back one. These are people who are generally very grounded and peaceful in their demeanour. Don’t however think that this is someone who is very placid. On the contrary, they love being around people and love being the centre of attention. Their driving need is to be liked by pretty much everyone. Being applauded or acknowledged is key to their personality. The Type B personality can also be known as, Socialiser. Relationship orientated, outgoing and enthusiastic, the Type B personality will be someone who loves to talk about themselves - not to show off - but to be liked. Being well turned out and knowledgeable about many things is a driving factor for them. Any form of public humiliation is, however, devastating as it is seen as an attack on the whole person, rather than just the isolated situation. At work, they would be the relationship builders, the ones who could cultivate better working environments with different personalities and are very good at turning ideas into workable solutions. Type C personality The Type C personality is the detailed one. They thrive in environments where their things are controlled and stable. Being accurate, rational and applying logic to everything they do is where this personality really shows itself. Demanding logic over emotion is a natural dominant feature. Not suffering from hype or drama, in fact, they dislike it because they want facts and data. The Type C personality can also be known as the Thinker. Detail orientated, logical and prepared, this careful, resourceful and thinking personality is very good in a situation where everything needs to be analysed before any stands are taken. They like to control everything, even others which can be a negative aspect of this personality. Having all the facts at hand makes them a very difficult person to break down in opposing ideas or questioning as they interpret everything with the information they have and are given. In a working environment, they are meticulous with the information and the data that they have to hand. You will commonly see Type C personalities in roles within science, medicine and law. Type D personality The Type D personality is the existentialist one. They are calm on the surface and enjoy things to remain the same as long as possible. Hard working in nature, they are people pleasers like Type B but want to know that they are needed for their work rather than being validated over just who they are. They require a sense of security and believe that taking risks or change is actually quite dangerous and imposing on life balance. The Type D personality can also be known as the Supporter. Task orientated, stabilising and cautious, this very organised personality is someone who is seen as a supporter within a business. A supporter in the sense of helping others, showing compassion, thoughtfulness and caring. They need to feel part of a team, but in that team they can act as a paternal figure, helping others to achieve and never giving up on the task or the business. In a working environment they are very good at delivering repetitive tasks - in fact, they enjoy that lack of variety because change can cause distress. They are also very good with attention to detail, making them a desirable candidate who requires stability in their role.

Oh yeah! I gave my son a Waffle maker, now i'm researching Waffle recipes.

@@nzs316 I bet you'll do just fine! I am actually pretty clumsy and managed to get it there eventually. Hmmm. I'm a mixture of a few of those personalities. Definitely more C on the accounting side. I like to have my ducks in a row when it comes to finances. It made me great in my career but not so loved by those wanting to cheat the system. haha

@@nzs316 try yeast waffles: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TeSKG7LE8CE.html

Hi PD! I’m with you. Pies are sugary sweet in our country for some reason! Even with just 3/4 cup of sugar in this pie, it is too cloy for my liking. I have relatives that like 3 cups of sugar. 😳😫 That French Coconut pie you are describing sounds fabulous. I love coconut. 🥰 I really enjoy the low sugar in this pie as you get a tangy flavor of that buttermilk that’s otherwise masked and it’s lovely. It will remind you of a lemon custard in some regards and cheesecake in other ways. I personally went down to 1/3 cup of sugar and really enjoyed it. The crust will be non-existent but the flavor is worth it to me. You do have to watch the baking time when you get that low. About 25-35 minutes depending on how cold the ingredients were when you started. If you bake too long, the eggs separate and cook like sweet scrambled eggs on top. I think you could try 1/4 cup but I haven’t personally tried it so I don’t want to misguide you. If you do, please let me know how it turns out as I am very interested.

@@Jacksonsjob I can make a deal with you 😜 I can teach you to make that pie from the crust to the pie filling to even my homemade sweetened coconut flakes that are less sweet than store ones. Once you can taste what I am explaining then it might inspire a new series of videos for less sweet more balanced pies that you can taste the crust and everything. Should be easiest I believe to start with the milk, buttermilk, Hoosier pies etc, or those with a custard/setting filling base and work up from there to other fillings.

Would love it! I already cut out a lot of sugar in my cakes and cookies whenever possible. I haven’t made too many pies because they have always been sickly sweet for my liking. I do like pumpkin and custards but they’re a bit too sweet most of the time.

@@Jacksonsjob Oh for shame, I just checked my recipe. 1/4 cup was when making sweetened coconut flakes and was the water. The sugar was 1/2 cup. Old fuddled brain. But I will start just the same with the recipe so you can try it. First the sweetened coconut. You have two choices, the store bought or make your own fresh from unsweetened coconut. Making your own is a lot less sugar and sweetness and lets you cut down the sweet even more. If you have fresh coconut flakes they have more taste, if you get old coconut flakes that have sat on the shelf for a long while then the flavor can be very much less than fresh. One option either way is you can toast the flakes in a dry fry pan to help bring out the flavor, especially if the toasted coconut in pies is your thing. But it is so simple to make your own sweetened coconut I don't normally buy it as its full of sticky syrup. The recipe ingredients [unsweetened coconut flakes, water, sugar]. The instructions are for every cup of unsweetened coconut flakes heat 1/4 cup of water in a small saucepan on the stove and stir in 4 US teaspoons of sugar until it dissolves the sugar. Place your unsweetened coconut flakes in a bowl and pour the hot water/sugar liquid on top. Use a fork, or similar to stir the flakes around. They will soak up the sugar water and you will soon have no more left in the bowl as you stir the flakes. Transfer the fresh sweetened coconut flakes to a container and refrigerate until needed.

@@Jacksonsjob now for the crust. My uncle used to work making over 150 pies every day in Kansas City for sale by the slice. No matter what I ask him about related to making pies I would be told the story about how Mildred who worked at the same location would make all the pastry dough and he would make 150 pies a day for sale by the slice. When he made pies for his own at home he would make his own pastry dough but he settled on his own recipe, an oil crust recipe. You can't make a shorter shortcrust than with oil, it is very light and crumbly. Now his pie crust is a sweetened crust to go with dessert pies but sweetness is not cloying and is also balanced with salt which helps bring out the flavor. Ingredients [flour, Crisco brand oil, salt, white sugar, water]. I looked up what is in Crisco brand oil in case you don't have that brand locally. There are two oils, a standard Crisco oil and a premium, the standard Crisco oil is a blend of soybean oil and canola oil. The premium Crisco oil is nothing but pure soybean oil. That's it. Kind of like Crisco shortening, the same basic ingredients. If you don't want to spend the money on the brand you can get generic soybean oil from any stores. This oil crust is for base and top according to my uncle. I don't bake a lot of pastry topped pies but I was too lazy to weigh out each ingredient and convert the recipe to bakers percentages so I could scale the recipe up and down in size as needed. I find I need more than half the pastry dough to make a 9" pie bottom so if I were to guess you would be using about 1 1/4 to 1 1/3 for the base and the remainder for the top. What I do is just guess on first making the pastry and remove that much to roll out for a bottom. I then put the remainder in a container in the fridge. Next time I make a pie I make the full batch and mix the leftover in the fridge with the new batch and divide it in about half and go from there. I like a slightly thicker oil crust base than if I was making a lard pastry dough or a shortening pastry dough. This dough can be made at the same time as you are making your pies and baked right away. No need to chill before rolling. Because its an oil pastry dough it works best being rolled between two sheets of wax paper with the top wax paper removed after rolling and then I usually put a cold pie tin upside down over the oil pastry and then reach under the wax paper and flip the pastry and pie tin back to right side up, then while the wax paper is still on the pastry just rub the pastry along the bottom and sides of the pie tin then remove the last wax paper piece, and prick with a fork to remove any trapped air as well as ready the pastry for baking. You can blind bake this pastry if you want to. You can also bake this pastry at about half the time you would prebake (half the time for a blind bake) to just set the top of the crust if using a lot of eggy pie fillings and worry about getting a soggy pastry. With my French coconut pie it depends on how much time I have, sometimes I just pour in the filling and bake right away and it works good enough for us at home, other times I partial bake it to set the crust. The sugar will mean this pastry dough is best baked with foil or pie pastry protector ring around the edges of the pie to prevent burning on long bakes and what I do is the very last 10 minutes of the bake I remove the foil or pastry protector to allow the pie edges to brown a little. Instructions: In a bowl combine 2 US cups flour (I use all purpose), and 3 US tablespoons white sugar and 1/2 US teaspoon of salt. Stir or whisk the dry ingredients to combine. Add 2/3 US cup Crisco oil. Stir to combine. Add 1/4 cup cold water. Stir to combine. Use pastry dough right away using the method above or store in the refrigerator. It is normal for a small amount of oil to separate when stored for a long time in the refrigerator, simply re-stir to combine any small amount of oil back into the pastry dough before using.