Buttermilk Pie

06:20, May 8, 2012 (UTC)74.192.173.124
== Description ==
A favorite in the American South, this pie has a filling of buttermilk, butter, eggs, flour and sugar, plus flavorings like lemon juice, vanilla and nutmeg. It is similar to but tangier than chess pie.
* Serves 8
== Ingredients ==
=== Cornmeal Crust ===
* 1¼ cups flour, plus more for dusting the work surface
* ¼ cup cornmeal
* ½ teaspoon salt
* 8 tablespoons (1 stick) cold sweet cream salted butter
* 5 tablespoons water
=== Filling ===
* 5 tablespoons sweet cream salted butter, at room temperature
* ¾ cup sugar
* 2 large eggs, separated
* 2½ tablespoons flour
* 1 cup buttermilk
* ½ tablespoon freshly squeezed lemon juice
* ¾ teaspoon finely grated lemon zest
* ⅛ teaspoon ground mace
* ¼ teaspoon salt
* 3 tablespoons sugar
== Directions ==
=== Cornmeal Crust ===
# Combine the dry ingredients and butter in a food processor or use a bowl and a pastry cutter; pulse or mix until the mixture resembles coarse bread crumbs.
# Add the water a few tablespoons at a time, using just enough until a dough is formed.
# Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
# Preheat oven to 350°F.
# Have ready a 9-inch pie pan and pie weights for blind baking the crust.
# On a lightly floured work surface, roll out the dough to a ⅛-inch-thick circle and transfer to the pie pan, trimming edges to fit.
# Allow to rest in the refrigerator for at least 30 minutes (or freeze for later use).
# Line the chilled pie shell with aluminum foil or parchment paper and weigh it down with pie weights or uncooked beans.
# Bake for 20 minutes or until light golden brown.
=== Filling ===
# While the crust is baking, make the filling: in the large bowl of a stand mixer or hand mixer, combine the butter and ¾ cup sugar on medium speed for about 5 minutes, until light and fluffy.
# Add egg yolks one at a time, incorporating after each addition.
# Reduce the speed and add the flour in increments, mixing well.
# Slowly add the buttermilk, lemon juice, zest, mace, and salt, missing well.
# The mixture will form curds, set aside.
# In the bowl of a stand mixer or hand mixer, combine the egg whites and salt on medium speed.
# Beat for a few minutes until frothy, then slowly add 3 tablespoons of sugar, increasing the speed to high and beating until stiff peaks form.
# Gently fold the egg-white mixture into the buttermilk mixture and pour it into the pie crust.
# Bake for 45 – 50 minutes, or until the surface is brown and barely jiggles.
# Can be served with fresh berries or whipped cream.
__NOTOC__
Category:American Desserts
Category:Pie Recipes
Category:Wheat flour Recipes
Category:Cornmeal Recipes
Category:Egg Recipes
Category:Buttermilk Recipes
Category:Lemon juice Recipes
Category:Lemon peel Recipes