Buttermilk Pie

Crust Ingredients

2 1/2 cups flour

1 teaspoon salt

1/2 cup butter (1 cube) cut into 1/2 inch pieces

1/2 cup crisco shortning cut into 1/2 inch pieces 

8 tablespoons ice-cold water

Filling Ingredients  

3 eggs

1 cup sugar

2 Tbsps flour

1/2 cup butter melted

1 cup buttermilk

1 tsp vanilla

1 Tbsp lemon juice

1 Tbsp lemon zest

1/4 tsp salt

Instructions 

Mix flour and salt in medium bowl. 

Cut in butter & shortning until mixture forms coarse pea sized crumbs  

Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl  

Roll into two balls, flatten into two 5-inch discs, wrap and refrigerate for at least 1 hour  

Preheat oven to 350º F

Roll one dough disc (freeze the other for future use) on a lightly floured surface until it's about 2 inches larger than the pie plate

Roll pastry loosely around rolling pin, unroll onto pie plate, and flute the edges

Mix eggs, sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until combined

Pour into the pie crust and bake for 50 minutes or so (until set and golden brown)

Remove from the oven and allow to cool prior to slicing

***

Hungarian Sausage, Brussel Sprout & Potato Soup

Ingredients 

5 cloves garlic 🧄 minced 

1 onion 🧅 diced

1 lb Italian sausage casings removed

2 carrots 🥕 diced

4 celery stalks sliced

12 ounces baby yellow potatoes 🥔 sliced

8 ounces brussels sprouts sliced

1/4 cup paprika

3 Tbsp flour

48oz (6 cups) broth

½ teaspoon pepper

2 tablespoons red-wine🍷vinegar

 

Directions

Sauté onion 🧅 & garlic 🧄 

Add sausage breaking up & cook until browned

Add carrots 🥕, celery, sprouts & potatoes 🥔, cook stirring until softened, for about 5 minutes. 

Stir in paprika, pepper & flour 

Stir in  broth, bring to a boil, reduce heat and simmer 30 minutes stirring occasionally

Stir in vinegar

***