Homemade Buttermilk & Chocolate Buttermilk Pie

Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

How come no one told me that buying a house is so stressful? Well, I guess my ignorance could be based on the truth of ‘not asking’. I honestly don’t remember how many properties we’ve viewed at this point, or how many layouts we’ve scoffed at nor the times my wife has said, “Eww!” at the sight of hideous wallpapers and dirty bathrooms. No, nobody warned us, but my gosh, we’ve learned quickly. And all that late-night HGTV House Hunter watching is not necessarily the go-to if you need questions answered.


I’m learning that while looking for a home you desire some of the same characteristics that were/are present in the home you grew up in. You want to pull into the driveway and feel at home. You’d like to walk in the front door and the creak of the hinge greet you ever-so gently. You want to step foot in the room and be greeted by warm snapshots of life hanging on the walls and rays of sunlight reaching across the floor. You simply long to be at rest and to have a place worthy of providing that for you when the day is done.

Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkfulfresh farm eggsHomemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

Well, the search for this place continues and while I don’t want to get my hopes up. We have recently put in a bid on what I’m sure has the potential to be all those wonderful things mentioned previously. It’s the emotions of a warm slice of buttermilk pie from grandma’s windowsill. Of course, my grandmother never put pies in the windowsill, no, they were on top of the washer and dryer which sat next door to her stove in the kitchen. I remember buttermilk pie from my great grandma’s, who we affectionately called “Nanny”, like I remember walking down the hardwood steps as a child pleading for a cup of apple juice (according to my parental units).
Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

What is it about pie that has the ability to slow the heart-rate, calm the nerves and soothe the soul? Is it that flaky crust, the warmth of that creamy or fruity filling? Or maybe it’s the warm memories that it evokes in every swift stroke of the fork? Whatever it is, its quite magical and its my desire that if you’ve never had it before this recipe will make you a believer.

Homemade Buttermilk Pie

1 1/2 cups granulated sugar
1 tablespoon flour
3 eggs (beaten)
1/3 cup melted unsalted butter
1 cup whole fat buttermilk
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1 teaspoon lemon zest

for Chocolate Buttermilk Pie:
add 2 tablespoons cocoa powder and 1 teaspoon fine ground coffee (dark roast). combine with dry ingredients.


1. Preheat oven to 375 degrees. In a large bowl, combine the sugar and flour. Stir in egg one at a time. Add your butter, then buttermilk, kosher salt and vanilla.
2. Pour mixture into your shell. Bake the pie for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 30 minutes or until you insert a knife and it comes out clean. Allow the pie to cool and serve with coffee/milk and whipped cream. I also enjoy a dollop of lemon curd on top.
Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

Basic Pie Dough

If I may be honest with you for a minute, as a chef I hardly ever use recipes for what I have been taught to be must-have basic kitchen staples. Like making pie dough, biscuits, “mother sauces” etc. So at the bottom of this post there is a tried and true recipe for pie dough that I have used in the past that always delivers great results.

If I were to give you my recipe, it would go something like this:

1 1/2 handfuls of flour
a smidge of kosher salt that I process in my spice grinder to break it down
a few tablespoons of ice-cold water
a few pats of chilled butter or the frozen grated stuff

1. Combine butter, salt and flour until it forms into pea-sized crumbles. add water by the tablespoon until dough holds together. Then form a ball. allow to rest for 15 minutes.
2. flour your rolling surface and pin. place ball in the center and roll until the proper circle size of your pie pan. Roll the dough on to your rolling place and unroll over buttered pie pan. tuck the dough in around the sides and trim the excess. Using a flour-ed fork press the edges of your crust or use the thumb-index finger method.
3. Prick the bottom of the dough and the inside seam a few times and bake for 4-5 minutes. I do this to ensure crispy crust from top to bottom because I hate soggy bottoms.

😀 Then carry-on with the recipe as usual.Basic Pie Dough via The Local Forkful

Now, for some of you. You might be thinking, oh, that’s simple enough. But for the rest of you who tend to be right-brained organize kitchen cooks here’s the play-by-play via Williams-Sonoma Pie Dough.

Basic Pie Dough via The Local Forkful Food Blog





Real Men Eat Quiche!….True Story.

I don’t know who came up with the silly notion that men don’t eat quiche. It’s practically a one-stop-shop for our lazy butts! Thank you to the Germans who are thought to be the originators of the delectable ‘break-fa-bruncha-linner’ treat. (You’re Welcome for the new word…no charge)

One thing you need to know before we get started is that I can tend to be an everything but the ‘kitchen-sink’ chef. If I have something in my fridge that I feel will compliment the dish I’m creating. It quickly becomes apart of the ingredient list. It’s part of the way I was raised in the respect that nothings trash, and everything has value.  I  thoroughly enjoyed how tasty the quiche was when I tried it. I’m typically a quiche Lorraine man myself.

I cooked the quiche for a food blogger event and had no idea what to whip up before Sunday. And the ingredients I had on hand minus the crust made for great inspiration.

People often think quiche to be complicated, when in reality, it is a food preparation process that I would recommend to an inexperienced cook. Without further a due. Let’s break some eggs.

Oven-Roasted Tomato & Veggie Quiche 

2 Roma Tomatoes

1 Bell Pepper, cored & seeded

1 Yellow Bell Pepper, cored & seeded

1 Sweet Yellow Onion, (1/2 small dice, 1/2 medium dice)

1 oz. Extra Virgin Olive Oil

1 T. butter 0r margarine

1/4 c. White Wine

4 eggs

1/4 c. 2% milk

1 tsp. Smoked Paprika

Fresh Ground Black Pepper & Kosher Salt (to taste)

1 Frozen Pie Crust or if you like, make your own…Snob!

  1. Preheat your oven to 425. Oil a sheet pan with about 2 T. of  EV Olive Oil. Layer your sliced Romas in a single layer and generously S&P them. Cook them approx. 20 min. or so. It is really dependent upon your own oven as how long you will cook them. You just want the tomatoes to start to wither and get a little color on top because you’re going to let them finish cooking on top of the quiche. 1b. Also place your room temp pie crust in the oven for about 6 to 8 min. You only want to par-cook  it and allow it to finish with the filling. Set your timer and once finished. Place to the side.

2. Preheat your skillet to med heat. Add a couple drops of water and wait for evaporation to know when your pan’s hot. Add 1 oz. of EV Olive Oil and butter, let melt. Add both diced onions, sweat till almost transparent, then yellow & green peppers. Saute till tender or desired texture. Lightly S&P, then add white wine and cook for 2 more min. Just long enough to cook the acidity out of the wine. Spread mixture out in even layer on a plate and allow to cool or leave in pan if you have fridge space.

2b.At this point your tomatoes and pie crust should be finished. Turn your oven down to 325.  Break 4 eggs & and add 1/4 c. of 2% milk or heavy cream. (You’re preference, for my heart-healthy followers.) I typically mix the eggs with a whisk at a pretty rapid pace to avoid any egg clumps, but that’s just my OCD. You do as you wish, but you want to make sure all is incorporated nicely.

3Grab you’re pie crust and cooled down filling. Spread the mixture evenly across the bottom of the crust. Proceed to evenly distribute the egg mixture across the top. You will think that it can’t take anymore filling, but grab a fork and scoot the mixture around a little to allow the egg to spread through. You only want to go to the rim of the inside of the crust.

Gently place your roasted tomatoes over the top, strategically placing them in a circular pattern. (OCD says so)

4.Place 1 tsp. of smoked paprika in a strainer and dust the top of the quiche. Or you can finish with fresh minced chives or parsley. Allow your quiche to cook at 325 for about 25 to 30 min. Once again this is subjective according to how your oven cooks. You want to be able to loosely hold a knife with your index finger and thumb, allowing it to drop in the center and remove it with no residue left on the knife. 

5.Let cool for 5 min before slicing. Enjoy!

I enjoy a little tapenade on my quiche, so if desired. Allow 1 oz. of cream cheese to come to room temp. Take a 1/2 c. of sour cream, 1oz. cream cheese, 1 T. chopped chives, 1 tsp. chopped dill, pinch of lemon zest, dash of white pepper & kosher salt. Mix on low speed with standing mixer or by hand with whip. Combining cream cheese, herbs and seasoning first, cream it together. Fold in sour cream and Enjoy!