Driskill Selects Official Pie

Recently we told you about the First Annual Driskill Pie Bake-off held at Austin’s Driskill Hotel…and now we have the winning recipe! Jaynie Buckingham of Austin won with the original “Betty Lou’s Buttermilk Pie,” a recipe lovingly baked and served by her mother, the late Betty Lou Maxon. The pie is now featured at the Driskill’s 1886 Café & Bakery or you can use the recipe below to create your own at home.

Betty Lou’s Buttermilk Pie
2008 Driskill Pie Bake-off Winning Recipe
by Jaynie Buckingham, Austin, TX

Pie Filling

1 stick of butter
1 C. sugar
1 T. cornstarch
4 egg yolks
1 C. warm milk
1 unbaked 9” pie crust
1 tsp. nutmeg

With electric mixer, cream butter, sugar and cornstarch. Add egg yolks, one at a time, and beat well after each addition. Beat in warm milk. Pour into unbaked pie shell and bake for 10 minutes at 350 degrees.

Reduce heat to 325 degrees and bake for 45 minutes or until the pie is golden brown and firm to the touch. Recipe makes one pie.

The pie is served with a dollop of fresh whipped cream and lemon anglaise.

Pie Crust

2-1/2 C. all-purpose flour
¼ tsp. salt
3 tsp. sugar
¼ C. cold shortening
1 stick butter, cold and cubed
¼ C. chilled water

In food processor, mix together flour, salt and sugar. Add the shortening and butter, bit by bit, until it forms small pea-size balls. Slowly add chilled water until it begins to form a dough. Remove from the processor and work with hands to form a ball. Do not overwork the dough. Shape dough into a disk, cover and chill for 30 minutes. Roll pie crust out onto a floured surface and line 9” pie plate.

Prepare crust in advance and refrigerate until ready to bake.

Photo courtesy Driskill Hotel