Jere Downs

Kentucky State Fair officials are investigating whether a store-bought crust was used to create this year's prize-winning buttermilk pie.

And no less than a blue ribbon is at stake for Linda Horton, 67, of Valley Station.

Horton, a retired factory worker who sweetly shared her recipe with Courier-Journal readers this week, did not return phone calls immediately Friday morning seeking comment.

On Monday, she told the newspaper, "This year, I used a Pillsbury pie crust," adding her experience with prior homemade pie crusts was that they "didn't crumble a whole lot."

A Pillsbury-brand pie crust "is so buttery," she said.

Other contestants and fair attendees complained, and now the pie police are on the case.

"If we award her a first place ribbon for a pie crust that Pillsbury made, we would have to give the ribbon to Pillsbury," said Steve Lee, superintendent of the state fair's culinary department.

He said Horton will be questioned by state fair officials. "State Fair culinary competition management takes matters such as this very seriously."

The rules are easy as pie. The Kentucky State Fair Premium List and General Rules Book clearly states on page 203 for Division 3304 Pies that "no commercial pie crusts may be used."

Horton's buttermilk pie recipe submitted to state fair officials does not spell out ingredients for the pie's shell. Instead, it instructs cooks to simply "line two 8-inch pie pans with pastry crust."

If Horton is determined to have a pastry problem, Lee said her blue ribbon status "will be voided."

But Lee said he is giving Horton the benefit of the doubt.

"I am assuming, and I have told those who have contacted me, that I was sure Ms. Horton made her own from scratch pie crust for the state fair entry and that the employ of store-bought pastry as used in your article and recipe was to show people how simple a good pie could be to make quickly at home," Lee said.

Jere Downs can be reached at (502) 582-4669, Jere Downs on Facebook and JereDowns on Twitter.

Linda Horton's prize-winning Buttermilk Pie

1 stick butter

2 tablespoons flour

2/ 3 cup buttermilk

1¼ cups sugar

4 eggs

1 teaspoon vanilla extract

Mix ingredients together and beat well. Line two 8-inch pie pans with pastry crust, or 1 nine-inch pie pan. Pour batter into pie crust(s). Bake at 350 degrees for 39 minutes for eight-inch pies, or 45 minutes for nine-inch pie or until light brown on top

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