Buttermilk Pie Ii Recipes

BUTTERMILK PIE

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
• Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.

BUTTERMILK PIE

Steps:

• Preheat oven to 400°F.
• Beat the butter and sugar together until light.
• Add the eggs and beat; then beat in vanilla.
• Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
• Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
• Pie should turn a nice golden brown and a knife inserted should come out clean.
• I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

BUTTERMILK PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into pastry shell.
• Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake an additional 10 minutes. Pie is done when toothpick inserted in center comes out clean.

BUTTERMILK PIE

Steps:

• In a bowl, combine the sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in the butter and vanilla. Divide evenly among pie shells. Top with pecans if desired. , Bake at 425° for 10 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.

BUTTERMILK PIE CRUST

Steps:

• Combine the flour, sugar (if using), and salt in a bowl. Add the cubed butter and toss to coat.
• Use a pastry blender or two knives to cut the butter into the dry ingredients until butter is the size of peas.
• Add buttermilk and use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
• Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
• When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to 9-inch pie dish. Fill pie with desired filling.
• Repeat with the second disk of dough. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife.
• Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with sanding sugar, if desired.
• Bake pie according to the instructions in your specific pie recipe. Different fillings will require different temperatures and time.

BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.