If you ever asked my Grandpa what his favorite kind of pie was, he’d tell you “round!” Pies are one of the few baked goods I feel like I’m good at. Pie crusts specifically. I can make a mean flaky crust! Learning to make the edges pretty is still a work in progress however.
Last year I joined a group for photographers to connect, do weekly exercises, and to help build each other up and grow. One of the first exercises was to “describe the type of photographic style you aspire to by comparing it to food.” Food…I could get on board with this!
This exercise came at the perfect time! I had just started working on a Branding and Marketing Essentials course and working to hone in on defining and representing my style through my brand and how I present it. Defining my style with food made me think about everything I’m learning, everything I’m dreaming about, and to come up with specific characteristics.
Inviting. Classy. Comfortable. Authentic. Homey. Subtle. Light (but not too airy). Unpretentious. Warm. That is what I want my photography to be. That is what I want the Marquette LaRee experience to be!
So when it came to food, I knew that it had to be something homemade, subtle, and comfortable. I first thought of biscuits and gravy. Comforting, subtle, homey. But not light, and needing a little more class. Suddenly, I knew the perfect food.
Specifically Buttermilk Pie!
A good Buttermilk Pie starts with authentic ingredients. Real butter. Fresh lemons. Buttermilk. Mmmm!
Then you need a well prepared crust to hold it all together.
And when combined and cooked just right you end up with a classy dessert that’s comforting, subtly sweet, inviting, homey, and light!
It is fabulous plain, or with some simple garnishes. Real whipped cream and raspberries…MMMmmm!!
This old fashioned pie makes you feel right at home, lets you know you’re special, and is simple yet classy. And that is exactly how I want you to feel when we work together! Every couple should feel comfortable and at home with their photographer! That’s when the true, real, unposed emotions and gestures come out. That is when YOU feel like you can be YOU! I strive to make the whole experience professional, yet comfortable and happy. As with pie, I want people to come away from a session with a sweet taste in their mouth. And the garnish on top? I love the opportunity to not just render a service, but to form relationships; to make friends, not just transaction based clients. Pie and life are better when shared with a friend.
1 1/2 c sugar
3 TBS flour
1 c buttermilk
1/2 c melted butter
1 1/2 tsp loosely packed lemon zest
2 TBS fresh lemon juice
1 tsp vanilla extract
- Preheat oven to 350 degrees. Whisk the sugar and flour together in a large bowl.
- Whisk in remaining ingredients.
- Pour into prepared crust (unbaked! Recipe below).
- In preparation for a later step, line edges of the crust with strips of tin foil, and then remove once formed to shape (I find it is easier to mold the tin foil at this point when the pan is cool rather than later when it is hot).
- Bake at 350 degrees for 15 minutes.
- Replace foil lining on edges.
- Bake for another 20-30 minutes, until the top begins to turn golden.
- Transfer to a wire rack and cool for 1 hour to let the pie finish setting up.
2-4 TBS water
- Mix flour and salt together.
- Cut in the shortening (don’t over mix here, there will be shortening clumps and chunks, that’s normal and needed)
- Sprinkle in water 1 TBS at a time, mixing between each TBS. I use my hands to mix the dough, and I mix it by folding the dough in half rather than stirring or smashing). You want the dough to hold together and not be sticky.
- Sprinkle counter with flour and roll out dough to desired thickness.
- Place in pan, and poke 2-3 holes in bottom of crust (to prevent bubbles)
- (For this pie, you don’t want to bake the crust at all before pouring in the filling, but if you want to use this crust for other pies, you can bake at 475 degrees for 8 minutes.)