3 c. sugar
6 tbsp. flour
1 1/2 c. buttermilk
5 eggs
1 c. butter or 1 1/2 sticks butter
2 tsp. vanilla

Mix sugar, flour and 1/2 of the buttermilk. Beat eggs well and add. Add rest of buttermilk and fold in melted butter. Add vanilla. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Then turn oven to 350 degrees and bake until knife comes out clean. Makes 2 pies.

NEVER FAIL PIE CRUST:

3 c. flour
1 1/4 c. shortening
1 tsp. salt
1 egg, beaten
5 tbsp. water
1 tbsp. vinegar

Cut shortening into flour and salt. Combine beaten egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is all moistened. This is an easy pie crust to handle and can be re-rolled without toughening. It also keeps in refrigerator for up to 2 weeks.