- 1 1/4 Cups Flour
- 1/4 Tsp Salt
- 1/2 Cup of Butter Bits
- 1/4 Cups Cold Water
- 3 3/4 Cups Sugar
- 1/2 Cup Flour
- 1/2 Tsp Salt
- 1 Tsp Vanilla
- 1 Pinch Cinnamon
- 6 Eggs
- 1 Cup of Butter
- 1 Cup of Buttermilk
- Powdered Sugar
- Fresh Raspberries
So it’s no small secret that I really don’t care for sweets at all and really don’t like making them myself (This is Nick typing by the way). The rest of the Temple of Evil does, just not me. I’m not sure why it is but I’ve never really been big into them. I’m fully prepared to be hung for this statement.
HOWEVER, every once in awhile I see a recipe that even makes my hateful sweet-despising mouth water. That’s what happened when I saw the pictures of this delicious pie that my friend Amber created based on a recipe she saw online. Of course she tweaked it to be even more delicious, who could possibly leave out fresh berries in the summer?
This pie doesn’t have the overwhelming taste of buttermilk that you might have had in some other recipes, and the almost custard-like consistency along with the fresh fruit make it the perfect dessert for the warm summer nights that I’m sure we’ll be having soon (i hope). Crack a bottle or two of wine, sit on the deck, or at the beach and get hammered eating this delicious (and fancy!) pie and you’ll be sure to enjoy yourself!
1) Mix well the first three ingredients until rough and crumbly (is that a word?).
2) Slowly add water until you can form this into a ball of dough.
3) Wrap the ball in Saran Wrap for about 4 hours in the refrigerator. Wrap it tight. Just pretend you’re Dexter Morgan!
THE YUMMY PART (THE REST)
1) In a large mixing bowl mix together your sugar, flour, cinnamon, and salt. Make sure you mix well you don’t want clumps of salt in ANYTHING you make especially this!
2) Add eggs, butter, buttermilk and vanilla a little bit at a time mixing constantly with all the RAGE you can muster! It should still be quite liquid-y.
3) Now pat your dough into little cups, or muffin pan holes. You may want to grease them first of course. Use a full sized pie plate if you don’t want individual pies your choice.
4) Preheat your oven to 300 degrees and go have a drink or two. I think Amber might suggest wine for this occasion!
5) Pour your mixture into the pie crusts and bake until they won’t jiggle much anymore and are cooked through. This would be about 1 hour but check every 10-20 minutes to be sure.
6) Right out of the oven sprinkle them with powdered sugar to your liking, and just load them with all the fresh raspberries you can! Substitute other berries if you like or none at all!
7) Try to set them aside to cool before realizing you can’t wait and eat them all yourself!