Buttermilk Pie with Pecans

Ingredients CRUST: 1-1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup shortening 1/4 cup cold 2% milk 1 large egg, lightly beaten

FILLING: 1/2 cup butter, softened 2 cups sugar 3 tablespoons all-purpose flour 3 large eggs

1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 cup lemon juice

Directions Preheat oven to 350°. Mix flour and salt in a big bowl. Crumble shortening. Add milk and egg slowly. Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Cut crust 1/2 in. beyond plate rim; flute edge.

In a large bowl, blend butter and sugar; add flour for filling. Beat each egg carefully after adding it. Mix buttermilk, vanilla, cinnamon, and lemon juice. Put in crust.

Bake 45–50 minutes to solidify center. Cool thoroughly on wire rack. Serve or refrigerate within 2 hours. Add whipped cream and berries if desired.

Nutritional Info 1 piece: 448 calories, 21g fat (9g saturated fat), 100mg cholesterol, 388mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 6g protein.