Print
Email
Servings: 8
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoons vegetable shortening, cut into small pieces and chilled
- 6 tablespoons unsalted butter, cut into small pieces and chilled
- 3 to 4 tablespoons ice water
- 1 egg white, lightly beaten
- For the Filling:
- ¾ + 2 teaspoons cup granulated sugar, divided
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- 2 eggs
- 5 egg yolks
- 1¾ cups buttermilk
- ¼ cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 teaspoons distilled white vinegar
- 1½ teaspoons vanilla extract
View Full Recipe at Brown Eyed Baker
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 211 | 67% |
| Total Fat 23.94g | 30% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 2.14g | |
| Cholesterol 92mg | 31% |
| Sodium 294mg | 12% |
| Potassium 125mg | 4% |
| Total Carbs 20.26g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.39g | 3% |
| Protein 5.41g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20by%20buttermilk?%20That%20was%20a%20different%20beast%20altogether.%20I%20wasn%E2%80%99t%20sure%20how%20I%20would%20feel%20about%20it%20until%20I%20saw%20that%20the%20top%20of%20the%20custard%20pie%20is%20sprinkled%20with%20sugar%20so%20that%20it%20develops%20a%20burnt,%20crackly%20crust%20like%20creme%20br%C3%BBl%C3%A9e.%20I%20can%E2%80%99t%20ever%20say%20no%20to%20creme%20br%C3%BBl%C3%A9e,%20so%20I%20determined%20that%20it%20was%20essential%20for%20me%20to%20try%20buttermilk%20pie.%3C/p%3E%3Cp%3EFrom%20what%20I%E2%80%99ve%20read,%20buttermilk%20pie%20is%20a%20Southern%20food%20tradition%20in%20the%20U.S.,%20but%20it%20originated%20in%20the%20United%20Kingdom.%20It%E2%80%99s%20similar%20to%20chess%20pie,%20but%20does%20not%20include%20cornmeal,%20which%20is%20an%20essential%20component%20to%20chess%20pie.%20Buttermilk%20pie%20is%20made%20by%20simply%20whisking%20together%20a%20custard%20filling%20of%20sugar,%20cornstarch,%20eggs,%20buttermilk,%20cream,%20melted%20butter%20and%20some%20vanilla%20for%20flavor.%20It%E2%80%99s%20poured%20into%20a%20pie%20crust%20and%20baked,%20with%20a%20higher%20temperature%20at%20the%20end%20to%20caramelize%20the%20sugar%20topping.%3C/p%3E%3Cp%3EThe%20resulting%20pie,%20after%20cooling%20and%20left%20to%20chill%20in%20the%20refrigerator,%20has%20a%20firm,%20custard-like%20consistency%20with%20a%20smooth,%20tangy%20flavor.%20Suffice%20it%20to%20say,%20if%20you%20love%20including%20buttermilk%20in%20your%20baked%20goods,%20you%E2%80%99ll%20absolutely%20love%20this%20pie!%20That%20caramelized%20topping%20will%20certainly%20garner%20bonus%20points%20if%20you%E2%80%99re%20a%20creme%20br%C3%BBl%C3%A9e%20fan%20as%20well.%20I%20really%20enjoy%20discovering%20new-to-me%20regional%20recipes%20and%20making%20them%20come%20to%20life%20in%20my%20own%20kitchen.%3C/p%3E%3Cp%3EDo%20you%20have%20any%20favorite%20recipes%20from%20your%20corner%20of%20the%20world?%3C/p%3E%3Cp%3EOne%20year%20ago:%20No-Bake%20Banana%20Split%20Dessert%3C/p%3E%3Cp%3ETwo%20years%20ago:%20Top%2010%20List:%20Favorite%20Cookie%20Recipes%3C/p%3E%3Cp%3EButtermilk%20Pie%3C/p%3E%3Cp%3EYield:%208%20servings%3C/p%3E%3Cp%3EPrep%20Time:%203%20hours%3C/p%3E%3Cp%3ECook%20Time:%201%20hour%2030%20minutes%3C/p%3E%3Cp%3ETotal%20Time:%206%20hours%2030%20minutes%3C/p%3E%3Cp%3EButtermilk%20Pie%20boasts%20a%20creamy,%20custard-like%20filling%20with%20a%20slight%20tang%20from%20buttermilk%20and%20a%20crackly%20sugar%20crust.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EFor%20the%20Pie%20Crust:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Make%20the%20Pie%20Crust:%20Place%20the%20flour,%20sugar,%20and%20salt%20in%20a%20food%20processor%20and%20pulse%20a%20few%20times%20to%20combine.%20Add%20the%20chilled%20shortening%20and%20pulse%20until%20coarsely%20ground%20(about%205%20to%206%20pulses).%20Add%20the%20chilled%20butter%20and%20pulse%20until%20mixture%20resembles%20coarse%20crumbs%20(about%2010%20pulses).%20Transfer%20the%20mixture%20to%20a%20large%20bowl.%20Sprinkle%203%20tablespoons%20ice%20water%20over%20the%20flour%20mixture.%20Using%20rubber%20spatula,%20stir%20the%20mixture%20until%20dough%20forms.%20If%20dough%20remains%20crumbly,%20add%20remaining%201%20tablespoon%20water.%20Form%20the%20dough%20into%20a%204-inch%20disk,%20wrap%20tightly%20in%20plastic%20wrap,%20and%20refrigerate%20for%20at%20least%201%20hour%20or%20up%20to%202%20days.%3C/p%3E%3Cp%3E2.%20Let%20the%20chilled%20dough%20stand%20at%20room%20temperature%20for%2010%20minutes.%20Roll%20the%20dough%20into%20a%2012-inch%20circle%20on%20a%20lightly%20floured%20surface.%20Transfer%20the%20dough%20to%20a%20pie%20plate%20and%20fold%20any%20overhanging%20dough%20underneath%20itself%20so%20the%20edge%20of%20the%20dough%20is%20flush%20with%20the%20outer%20edge%20of%20the%20pie%20plate.%20Crimp%20edges%20as%20desired.%20Refrigerate%20the%20dough-lined%20pie%20plate%20for%2040%20minutes,%20then%20place%20in%20the%20freezer%20for%2020%20minutes.%20While%20the%20crust%20is%20in%20the%20freezer,%20adjust%20the%20oven%20racks%20to%20the%20upper-middle%20and%20lower-middle%20positions%20and%20preheat%20the%20oven%20to%20375%20degrees%20F.%3C/p%3E%3Cp%3E3.%20Line%20the%20chilled%20pie%20plate%20with%20two%20pieces%20of%20parchment%20paper,%20allowing%20the%20parchment%20edges%20to%20hang%20over%20the%20edges%20of%20the%20pie%20crust.%20Fill%20the%20lined%20pie%20crust%20with%20pie%20weights,%20place%20on%20a%20lined%20baking%20sheet%20and%20bake%20on%20the%20lower-middle%20oven%20rack%20until%20lightly%20golden%20around%20the%20edges,%2020%20to%2025%20minutes.%20Remove%20the%20parchment%20and%20pie%20weights,%20rotate%20the%20baking%20sheet%20and%20continue%20to%20bake%20until%20the%20crust%20is%20golden%20brown,%205%20to%207%20more%20minutes.%20Brush%20the%20surface%20of%20the%20hot%20crust%20with%20the%20egg%20white%20and%20bake%20for%20an%20additional%201%20minute.%3C/p%3E%3Cp%3E4.%20Make%20the%20Pie%20Filling:%20While%20the%20crust%20is%20baking,%20prepare%20the%20pie%20filling.%20In%20a%20large%20bowl,%20whisk%20together%20%C2%BE%20cup%20of%20the%20sugar,%20the%20cornstarch%20and%20salt.%20Add%20the%20eggs%20and%20egg%20yolks%20and%20whisk%20to%20thoroughly%20combine.%20Add%20the%20buttermilk,%20heavy%20cream,%20melted%20butter,%20white%20vinegar%20and%20vanilla%20extract,%20and%20whisk%20until%20completely%20combined.%3C/p%3E%3Cp%3E5.%20Once%20the%20crust%20is%20done,%20reduce%20the%20oven%20temperature%20to%20300%20degrees%20F.%20If%20the%20pie%20filling%20has%20been%20sitting%20for%20a%20few%20minutes,%20give%20it%20a%20short%20whisk%20to%20recombine,%20then%20transfer%20to%20a%204-cup%20measuring%20cup%20(or%20other%20large%20bowl/cup%20with%20a%20spout).%20Leaving%20the%20pie%20crust%20in%20the%20oven%20(just%20slide%20the%20oven%20rack%20out%20a%20bit),%20carefully%20pour%20the%20filling%20into%20the%20hot%20pie%20shell.%20Bake%20for%2010%20minutes.%3C/p%3E%3Cp%3E6.%20Again,%20leaving%20the%20pie%20crust%20in%20the%20oven%20and%20just%20sliding%20the%20oven%20rack%20out,%20sprinkle%20the%20remaining%202%20teaspoons%20of%20sugar%20evenly%20over%20the%20top%20of%20the%20pie.%20Continue%20to%20bake%20until%20the%20center%20jiggles%20very%20slightly%20when%20the%20pie%20is%20shaken,%2030%20to%2040%20minutes.%20Remove%20the%20pie%20from%20the%20oven%20and%20increase%20the%20oven%20temperature%20to%20450%20degrees%20F.%20Once%20the%20oven%20comes%20to%20temperature,%20place%20the%20pie%20on%20the%20upper-middle%20rack%20and%20bake%20until%20the%20top%20is%20golden%20brown,%205%20to%207%20minutes.%3C/p%3E%3Cp%3E7.%20Remove%20from%20the%20oven%20and%20place%20the%20pie%20plate%20on%20a%20wire%20rack%20and%20allow%20to%20cool%20for%2030%20minutes.%20Transfer%20the%20pie%20to%20the%20refrigerator%20and%20chill%20for%20at%20least%203%20hours%20before%20serving.%3C/p%3E){kind=link}