Creamy Buttermilk Pie From Farm Journal Recipes

BUTTERMILK PIE FILLING

Steps:

• Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting.
• Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use.
• Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

SOUTHERN BUTTERMILK PIE RECIPE

Steps:

• Set the oven rack in the middle and preheat the oven to 350°F (180°C).
• For the pie crust: Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie pan with the dough and trim off the excess crust. Crimp the edges! If you prefer your pie to have a crisp bottom, place a sheet of parchment paper on top and add some dried beans or pie weights onto the bottom. Bake until the crust starts to set, about 15 minutes. Transfer to a wire rack and let it fully cool before filling. But if you don't mind yours having a soft bottom, skip the pre-baking pie shell step.
• Prepare the buttermilk filling: In a large bowl, cream the butter and whisk in the sugar with a hand mixer. Then add eggs, preferably one at a time, while whisking until combined. Add the flour and salt and whisk until combined. Next combine buttermilk, vanilla, nutmeg, lemon juice, and lemon zest, and whisk until homogeneous.
• Bake the pie: Pour the buttermilk mixture into the unbaked pie crust and bake for 55-70 minutes, or until set on top and slightly jiggly (not liquidy) in the middle.
• Let it cool: Transfer the pie plate to a wire rack and allow it to cool completely (about 2 hours). Cover, chill in the fridge, and slice before serving. You can decorate as you prefer. I added some cut-out pie crust leaves on top. Serve it with a cup of coffee, or with a dollop of whipped cream on top and some fresh berries.

OLD-TIME BUTTERMILK PIE

Steps:

• In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.

MOM'S OIL CRUST PIE SHELL

Steps:

• Sift the flour and salt into a large mixing bowl.
• In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
• Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
• To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
• Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

CREAMY BUTTERMILK PIE FROM FARM JOURNAL

Steps:

• Preheat oven to 425°F.
• Combine eggs, buttermilk, & sugar in a mixer bowl.
• Add flour, melted butter & lemon zest and beat at medium speed until blended.
• Pour mixture into pie shell. Sprinkle with nutmeg (I grated it fresh, right over the pie).
• Bake at 425F for 15 minutes. Reduce temperature to 325F and bake 25-30 more minutes, or until knife inserted halfway between the center and the edge comes out clean. Cool on a rack.