Wednesday, July 22, 2009

Buttermilk Pie!

Southern Buttermilk Pie

Crust Ingredients:

* 2 1/2 cups Flour (All Purpose Unbleached)
* 1 teaspoon salt
* 1 teaspoon sugar
* 3 Tablespoons cold milk
* 2/3 cup oil (vegetable or canola–make sure it is fresh!)

Buttermilk Pie Ingredients:

* 1 1/4 cups sugar
* 3 tablespoons flour
* 4 eggs, whisked
* 1 cup buttermilk
* 1 1/2 teaspoons vanilla
* 1 stick butter, melted and cooled (1/2 cup of butter)
* 1 tablespoon lemon juice (fresh squeezed)
* 1 tablespoon lemon zest
* pinch of grated Nutmeg

Pat-in-the-Pan Crust Directions:

1. Whisk together dry ingredients in a bowl until blended
2. Add wet ingredients and stir gently until the dough forms a ball.( For a tender crust, do not over mix).
3. Put dough into pie pan and pat it thin and flat to conform to the shape of the pan.
4. Crimp the edges.
5. You are now ready for the filling.

A note about the oil: Make sure the oil is fresh because if it has begun to turn rancid, your crust will taste bitter and that’s no fun! (I learned the hard way!)

There are all kinds of recipes for Buttermilk Pie. Some are as gooey and sweet as a candy bar….this custard-y pie is just “sweet enough” and has a refreshing hint of fresh lemon for those sultry summer days that are hotter than a fritter-in-a-fryin’ pan. I guess y'all know now what I'm bringing to the next potluck :)

Buttermilk Pie Directions:

1. In your mixer, combine the flour and sugar.
2. Stir in the eggs, and buttermilk .
3. Add the cooled melted butter, vanilla, lemon juice, and lemon zest.
4. Add a pinch or two of grated Nutmeg.
5. Pour into the unbaked pie shell.
6. Put the pie in the center of the oven and bake at 425 in a pre-heated oven for 15 minutes, then lower the temp to 350, and bake for 40 more minutes.
7. Cool then keep chilled.

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