Lemon Buttermilk Pie
• 1 cup granulated sugar
• 1 Tbs. grated lemon zest
• ¼ cup all-purpose flour
• ½ tsp. salt
• ¼ tsp. freshly grated nutmeg
• 2 cups buttermilk
• 4 large eggs
• 3 Tbs. fresh lemon juice
• 1 tsp. pure vanilla extract
• Single Buttermilk Pie Crust
1. Put a rack in the center of the oven and preheat to 350F.
2. For the filling, in a medium bowl, combine the sugar and lemon zest. Using your fingers, rub the mixture together. The sugar will become slightly moist and fragrant. Whisk in the flour, salt and nutmeg.
3. In a large liquid measuring cup, whisk together the buttermilk and eggs. Whisk in the lemon juice and vanilla extract. Add the wet ingredients to the dry ingredients and whisk to combine. Pour the filling into the prepared unbaked pie shell. Bake until the pie no longer jiggles in the center, 45 to 55 minutes.
4. Let pie completely before serving.
Buttermilk Pie Crust
makes a double crusted 9-inch pie crust
• 2 sticks (8 ounces) cold unsalted butter
• 2 1/2 (12 ounces) cups all purpose flour
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1/2 cup (5 to 6 ounces) buttermilk
1. Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).
2. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.
3. Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold.
4. Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’
ll be easier to roll out.
5. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
6. Roll out the top crust large enough to cut a 12-inch circle.
Transfer the pie filling mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the filling. Trim the overhang of the top crust so that there is only 1/2-inch of overhand. Tuck the overhand under the bottom crust boarder and press down all around to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center of the pie and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking. This will chill and relax the pastry, preventing shrinking.
Source: Joy The Baker
• 1 cup granulated sugar
• 1 Tbs. grated lemon zest
• ¼ cup all-purpose flour
• ½ tsp. salt
• ¼ tsp. freshly grated nutmeg
• 2 cups buttermilk
• 4 large eggs
• 3 Tbs. fresh lemon juice
• 1 tsp. pure vanilla extract
• Single Buttermilk Pie Crust
1. Put a rack in the center of the oven and preheat to 350F.
2. For the filling, in a medium bowl, combine the sugar and lemon zest. Using your fingers, rub the mixture together. The sugar will become slightly moist and fragrant. Whisk in the flour, salt and nutmeg.
3. In a large liquid measuring cup, whisk together the buttermilk and eggs. Whisk in the lemon juice and vanilla extract. Add the wet ingredients to the dry ingredients and whisk to combine. Pour the filling into the prepared unbaked pie shell. Bake until the pie no longer jiggles in the center, 45 to 55 minutes.
4. Let pie completely before serving.
Buttermilk Pie Crust
makes a double crusted 9-inch pie crust
• 2 sticks (8 ounces) cold unsalted butter
• 2 1/2 (12 ounces) cups all purpose flour
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1/2 cup (5 to 6 ounces) buttermilk
1. Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).
2. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.
3. Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold.
4. Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’
ll be easier to roll out.
5. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
6. Roll out the top crust large enough to cut a 12-inch circle.
Transfer the pie filling mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the filling. Trim the overhang of the top crust so that there is only 1/2-inch of overhand. Tuck the overhand under the bottom crust boarder and press down all around to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center of the pie and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking. This will chill and relax the pastry, preventing shrinking.
Source: Joy The Baker
