Buttermilk Squirrel Pie Food

BUTTERMILK SQUIRREL PIE

Steps:

• Preheat oven to 375 degrees.
• Wash squirrels well inside and out with warm water.
• Cut into serving pieces.
• Put squirrel into a kettle, add water to cover 2 inches and add salt, heat to boiling.
• Reduce heat, cover tightly and simmer until very tender, 1-2 hours+ depending on age.
• The meat should be almost ready to fall off the bones.
• Remove squirrel and let drain.
• When cooled cut meat from bones.
• Mix together vegetables, soup and squirrel meat in a casserole dish.
• Mix buttermilk, margine and flour together and pour over top.
• Bake at 375 degrees for 40-45 minutes.

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

OLD-TIME BUTTERMILK PIE

Steps:

• In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.

CHEF JOHN'S BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
• Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
• Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
• Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
• Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

BUTTERMILK PIE

Steps:

• Preheat oven to 400°F.
• Beat the butter and sugar together until light.
• Add the eggs and beat; then beat in vanilla.
• Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
• Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
• Pie should turn a nice golden brown and a knife inserted should come out clean.
• I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).