Truth be told, if you saw the size of my ass I know you wouldn't believe me when I told you I normally wouldn't pay much attention to a pie shop. We'll, it's true. And it's simply because I am a bonified pie crust hater from back in the day. My childhood consists of a catalog of dessert plates littered with burnt, dry, pasty, nasty tasting crusts expertly dissected from the slice of whatever pie the occasion presented. I'm not joking- I HATE pie crust. HATE IT. We'll, I thought I did, until now.
Buttermilk sky has officially turned the tables on me, and I've been told (by my LOVING husband) that I am no longer allowed to spend any more money there for a few months, or until we can catch up on our mortgage payments. Seriously, I could empty mine, yours and 6 of our mutual companions' bank accounts in that joint. How you ask? Easy. Their crust is like that of a perfectly baked shortbread cookie! DID YOU HEAR ME??? A pie baked in the likes of a cookie crust! I'll wait while you compose yourself. The inginuitey of taking a variable like bad pie crust out of the equation altogether is what really gets me going about Buttermilk Sky. Especially since I feel like almost anyone can make a halfway decent pie these days. There's dozens of frozen crusts developed by magical corporate 'taste-scientists' to ensure your store-bought canned filling is paraded to the table with some shred of respect. But, this pie shop raised the bar on how to create an overall pie experience that starts with the crust and moves on to the filling then back to the crust then back to the filling then back to the crust then back to the filling- I'm dizzy. Hold on. My point is, for the first time EVER the pie crust is as heavenly as the fillings are, and I'm totally new to that. In fact, i'm still pretty sure i'm imagining that Buttermilk Sky even exists, but I just googled it and sure enough, it's real.
Also, have you seen the I-40 pie? It' like a magic cookie bar in a pie. I have officially died and gone to fatty heaven..via fatty Highway I-40. The signature Southern Buttermilk is creamy, rich and not too sweet, unlike their cherry, apple, S'mores, coconut creme, Houndog, pecan and chocolate meringue which are all too rich and too sweet and too wonderful for a Yankee like me to put to words. Can someone please bless my heart? My Facebook stalking of them also tells me they now serve cinnamon buns on Friday & Saturday mornings, but I guess I'll have to wait until we have equity back in our house to try them. Scratch-made biscuits with chocolate gravy & homemade ice cream also adorn their menu. This place is killing it.
(By th way, the picture of that cherry pie up there was my Valentine's Day present from my mother-in-law. Thx Linda!)
Go there! Now! RUN!!!!
Colleen's yummy food rating: 5/5 (Actually 750/5)
Here's their website.