Tuesday, April 9, 2013

Buttermilk Pie

This dessert is something anyone can make and at anytime. The ingredient list is composed of items you probably already have in your pantry. I only needed to grab some buttermilk and fresh berries. The recipe recommends raspberries, my favorite, but Rob doesn't like them. Try it with blackberries, or Rob decided on blueberries. Anything to make your heart smile. The pie crust is easy to make! Here is Buttermilk Pie.

Buttermilk Pie

 Flaky Pie Dough
1 1/4 cups all-purpose flour
1/4 tsp kosher salt
1/2 sugar
7 tbsp very cold unsalted butter, cut into cubes
5 tbsp ice water, plus more if needed

1/2 cup unsalted butter, at soft room temperature
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
3 large eggs, beaten
2 tbsp all-purpose flour
pinch of kosher salt
1 cup buttermilk
1 1/2 tsp pure vanilla
1/2 tsp finely grated lemon zest
2 cups raspberries
Confectioners' sugar for sprinkling

Flaky Pie dough: In the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day.

On a lightly floured work surface, roll out the dough into a circle about 13 inches in diameter and 1/8 inch think. Line a 9-inch pie pan with the dough. Trim the edges so they extend about 1/2 inch beyond the pan. Tuck the dough under itself to create a rim. Use your fingers or fork to make a decorative rim. Refrigerate the pie shell for about 20 minutes.

Position a rack in the middle of the oven and preheat to 400 F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350 F.

In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until lightened, about 3 minutes. Beat in the eggs. Stir the flour, salt, buttermilk, vanilla, and lemon zest.

 Pour the filling into the shell.

Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, then pile the raspberries (or other berries) on the top before serving. Dust with confectioners' sugar, if you like.


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