The BEST Buttermilk Pie Crust Recipe EVER.

I will be the first to admit that I am partial to this recipe because it belongs to my grandmother; but still, it is AMAZING! Whenever I went to Kansas to visit her and my grandfather,  I was always promised that there would be two things just for me - Mashed Potatoes and Pumpkin Pie. Now that I am older, and live farther from her than I would like, I have learned to make the pie for myself when the craving presents itself. Well, the craving was loud and clear this weekend... I hope you find time to make my grandmother's Pumpkin Pie, and enjoy it as much as I do.

Bonnie's Buttermilk Pie Crust

6 Cups Flour

1 Tablespoon Salt

1 Stick Butter

2 Cups Butter Flavored Shortening

2 Tablespoons Vegetable Oil

1 Cup Butter Milk

*Using a pastry cutter, blend together the flour, salt, butter and shortening. 

Once combined, add oil and buttermilk to the dough.
* Makes 4-5 Pie Crusts (This recipe can easily be divided in half.)
*Dough freezes very well.


Bonnie's Pumpkin Pie
1 Can Libby's Pure Pumpkin
1 12 oz Can Evaporated Milk
3/4 Cup Sugar
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
2 Large Eggs
"Use recipe on Libby's can, except increase cinnamon to 2 Teaspoons and omit other spices. Follow baking instructions on can; but, bake at 425 Degrees for 15 minutes,  and then at 350 Degrees for 20-30 minutes. Libby's time makes pie dry and tough - trust me."  - My Grammie (From the recipe card she game me years ago.)

Now that you have the recipe, let me introduce you to the lady of the hour...

May 2003 - Lunch at P.F. Changs in Tulsa, Oklahoma

(Fancy, Bailey, Me, Grammie, Grammpie and Dad.)

Thanksgiving 2009 - Aurora, MO (Grammie and I)

Easter 2010 - Aurora, MO

(Fancy, Me and Grammie)