Buttermilk Chess Pie

This is a sweet, buttery custard pie that Bennie especially loves for me to make. I had some leftover buttermilk this week so decided to make good use of it. Mine is a slight alteration of the Blue Ribbon recipe I have used in the past. But I think you will like this one!

For the crust: grind 2/3 cup walnuts, add 1 1/2 cups white flour, 1/2 tsp. salt, and cut in 1/3 cup shortening and 1/3 butter until well mixed. Mix together 1 egg, 1 Tbsp. vinegar, and about 1/3 cup cold water. Stir in just enough of this liquid to hold together the dry ingredients. Roll out into 2 small pie crusts (8"). Refrigerate in pans until ready to fill.

For the filling mix together 6 eggs, 2 cups sugar, 1 Tbsp. vanilla, and 1 1/2 cups buttermilk on med speed in the mixer. Then pour in 3/4 cup melted butter mixing well. Pour into pie crusts and bake at 400 for about 12 minutes, then turn down to 350 and bake another 30-35 minutes until golden brown on top. Cool before serving.