Generally, I simply need a traditional comforting dessert, so I make this buttermilk pie. With its wealthy and tangy custard filling and its buttery and flaky crust, it’s the right dessert that’s not an excessive amount of after a heavy meal. I really like the creamy filling and the caramelized high a lot!
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There’s nothing fairly just like the buttery and tangy filling of this buttermilk pie. It’s wealthy, creamy, vanilla-y, and only a contact tart. It’s considered one of my favourite easy pies to make for the vacations because it goes so properly with all the pieces. I really like how straightforward the custard filling is to make– no precooking crucial!
What’s in This Buttermilk Pie Recipe?
- Flour: All-purpose flour offers the crust construction and helps thicken up the filling.
- Sugar: Granulated sugar contributes sweetness to both the crust and the filling.
- Salt: Kosher salt elevates the flavor profile of the crust.
- Butter: Unsalted butter aids in achieving a flaky and tender crust while also enriching the filling.
- Shortening: Vegetable shortening helps the crust maintain its form and makes it tender.
- Eggs: Kind the wealthy custard base of the filling.
- Buttermilk: Provides that signature tangy taste to the pie.
- Lemon: Lemon juice and zest improve the tangy taste of the pie.
- Vanilla Extract: Enhances the sweetness of the pie.
- Nutmeg: Provides a contact of heat to the pie to steadiness out the flavour.
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Ideas for Success
- To make issues faster and simpler, you should use a store-bought pie crust.
- If the dough for the crust feels sticky, pop it within the fridge for a couple of minutes to agency again up.
- I don’t suggest utilizing a DIY buttermilk for this recipe; the actual factor will give it the very best taste.
- For a bit of additional heat, attempt spiking your pie with 1-2 tablespoons of Bourbon, whiskey, or rum!
- If you happen to like a extra gentle taste, you’ll be able to miss the lemon zest.
- If the pie is browning too rapidly, tent it with foil for the rest of the bake time.
How one can Retailer
Retailer leftover buttermilk pie tightly coated with aluminum foil for as much as 5 days. Get pleasure from chilled. I don’t suggest freezing this pie.
Serving Solutions
I wish to serve this tasty buttermilk pie merely with a dollop of whipped cream and a few contemporary berries. It’s fairly nice with a scoop of my crimson velvet ice cream, too! The tanginess from the cream cheese goes so properly with the buttermilk.
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- In a big bowl, whisk the flour, sugar, and salt collectively.Combine 1¼ cups of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of kosher salt in a mixing bowl.
- Add within the butter and shortening, and use a pastry cutter or two forks to mix the components till the butter and shortening are pea-sized items or smaller.¼ cup unsalted butter, ¼ cup vegetable shortening
- Incorporate 2 tablespoons of water and stir until the mixture is well combined. Add the remaining tablespoons, one by one, till the dough is crumbly, however begins to come back collectively.¼ cup ice water
- Use your fingers to softly knead the dough a couple of instances till it comes collectively.
- Flip the dough out onto a chunk of plastic wrap and kind it right into a disc. Wrap tightly and refrigerate for at the very least 1 hour.
- Preheat the oven to 375°F.
- On a floured work floor, roll the chilled pie crust right into a 12-inch circle. Switch it to the pie plate and trim off any extra. Fold the sting of the crust underneath and use your finger and thumb to form the crust.
- Poke holes everywhere in the backside and sides of the crust.
- Next, line the crust with parchment paper and fill it with pie weights. Bake for 10-12 minutes or till the sides of the pie start to look dry.
- Remove from the oven and allow to cool for 10 minutes. Take away the pie weights and proceed to chill as you put together the filling.
- Cut back the oven temperature to 350°F.
- In a big bowl, whisk the sugar and melted butter till mixed.1½ cups granulated sugar, ½ cup unsalted butter
- Add within the flour, eggs and yolk, and whisk till mixed.3 tablespoons all-purpose flour, 3 massive eggs, 1 massive egg yolk
- Finally, incorporate the buttermilk, lemon zest, lemon juice, vanilla extract, nutmeg, and salt by whisking them together.1 cup buttermilk, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, Pinch floor nutmeg, Pinch kosher salt
- Pour the filling into the crust and bake for 45-50 minutes or till the center is ready. If the pie is browning too rapidly, cowl it with foil and proceed cooking.
- Let the pie cool utterly at room temperature earlier than slicing and serving.
Storage: Retailer buttermilk pie tightly coated with aluminum foil within the fridge for as much as 5 days.
Serving: 1sliceEnergy: 492kcalCarbohydrates: 57gProtein: 6gFats: 27gSaturated Fats: 14gPolyunsaturated Fats: 3gMonounsaturated Fats: 8gTrans Fats: 2gLdl cholesterol: 142mgSodium: 213mgPotassium: 102mgFiber: 1gSugar: 40gVitamin A: 714IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Vitamin data is computed through mechanical processes and should therefore be regarded only as an estimate.
How one can Make Buttermilk Pie Step by Step
Whisk the Flour: In a big bowl, whisk 1¼ cups of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of kosher salt collectively.
Lower within the Fat: Add in ¼ cup of cubed unsalted butter and ¼ cup of cubed vegetable shortening, and use a pastry cutter or two forks to mix the components till the butter and shortening are pea-sized items or smaller.
Add the Water: Add in 2 tablespoons of ice water and stir till mixed. Add the remaining 2 tablespoons, one by one, till the dough is crumbly, however begins to come back collectively.
Chill the Dough: Use your fingers to softly knead the dough a couple of instances till it comes collectively. Flip the dough out onto a chunk of plastic wrap and kind it right into a disc. Wrap tightly and refrigerate for at the very least 1 hour.
Roll Out the Dough: Preheat the oven to 375°F. On a floured work floor, roll the chilled pie crust right into a 12-inch circle. Switch it to the pie plate and trim off any extra. Fold the sting of the crust underneath and use your finger and thumb to form the crust. Poke holes everywhere in the backside and sides of the crust.
Bake the Crust: Line the crust with parchment paper and fill it with pie weights. Bake for 10-12 minutes or till the sides of the pie start to look dry. Take away from the oven and funky for 10 minutes. Take away the pie weights and proceed to chill as you put together the filling.
Whisk the Butter and Sugar: Cut back the oven temperature to 350°F. In a big bowl, whisk the 1½ cups of granulated sugar and ½ cup of melted unsalted butter till mixed.
Add the Flour and Eggs: Add in 3 tablespoons of all-purpose flour, 3 massive eggs, and 1 massive egg yolk, and whisk till mixed.
Combine within the Buttermilk: Lastly whisk in 1 cup of buttermilk, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and a pinch of nutmeg and salt.
Bake the Pie: Pour the filling into the crust and bake for 45-50 minutes or till the center is ready. If the pie is browning too rapidly, cowl it with foil and proceed cooking. Let the pie cool utterly at room temperature earlier than slicing and serving.
Extra Pie Recipes to Attempt!