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Pie Hole Basic Pie crust


  • 2 ½ Cups all-purpose flour

  • ½ Cup butter

  • ½ Cup shortening

  • Pinch of salt

  • Ice Cold Water (about 6 – 9 tbsp)

Combine dry ingredients. Make sure butter is cold and cut into small cubes. Cut shortening into slivers. Rub dry ingredients into the fat. Add tablespoons of ice cold water one at a time as needed until the dough is cohesive and no longer crumbly. When the dough is ready, break it into two balls and chill in the refrigerator for 30 minutes. Roll out on wax paper, adding flour so it won’t stick. Place into 9 inch pie pan. Crimp edges.

Ms. Erika’s Buttermilk Pie

Preheat oven to 400 degrees


  • ½ Cup butter (do not use margarine)

  • ¼ Cup all-purpose flour

  • ¼ Teaspoon nutmeg

  • 2 Cups sugar

  • 3 Eggs

  • 1 Cup buttermilk

  • 1 Teaspoon vanilla extract

Cream butter at high speed on an electric mixer. Gradually add sugar, beating well. Add eggs, flour and nutmeg and beat until smooth. Add buttermilk and vanilla. Beat until combined.

Pour filling into 9 inch unbaked crust and bake for 5 minutes. Reduce heat to 350 degrees and bake for 45 minutes or until set. You can tell if it’s done by gently shaking it or sticking a tooth pick in it. Cool to room temperature, then chill. No top crust.

Note: It’s best to make this when it is not raining.

Chocolate Pie

 Filling Ingredients: 


  • 8 oz semi-sweet chocolate chips

  • 1½ tsp. vanilla extract

  • 1/3 cup sugar

  • 2 ½ cups whole milk

  • 6 tbsp. salted butter, cubed

  • 6 large egg yolks

  • 2 tbsp. cornstarch

 Whisk egg yolks and cornstarch together in a bowl.

In a medium sauce pan combine sugar and milk. Whisk together over medium heat. Bring to a simmer, whisking frequently. Gradually add a few spoonfuls of the hot liquid into the egg yolk mixture and whisk. Add a few more spoonfuls and whisk again. Then slowly add the egg yolk mixture into the saucepan, whisking constantly. The mixture will thicken. When it comes to a boil, remove from heat and gradually whisk in the butter, one cube at a time. Whisk in the vanilla and chocolate chips. Stir until smooth.

Pour filling into a cooled pie crust and smooth it out. Place a sheet of plastic wrap on top, touching the filling, and refrigerate for 4 or more hours. Remove plastic after the filling has cooled.


Topping Ingredients:

  •  1 cup heavy whipping cream

  • 1½ tsp. vanilla extract

  • 2 tbsp. powdered sugar

  • Chocolate sprinkles or shavings

In a mixing bowl, mix the whipping cream on high speed for 1 to 2 minutes. Add sugar and vanilla. Continue mixing for 2 to 3 more minutes, until soft peaks form. Spread topping over the cooled filling and top with chocolate sprinkles or shavings.

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