Paula Deen Buttermilk Pie Recipes

BUTTERMILK PIE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and next 3 ingredients with a mixer at medium speed until combined. Stir in buttermilk and vanilla. Pour into pie shell. Bake for 10 minutes. Reduce heat to 325°, and bake for 1 hour, shielding edges with aluminum foil after 30 to 35 minutes to prevent excess browning. Let cool completely on a wire rack. Garnish with raspberries, if desired.

SPICED BUTTERMILK PIE

Steps:

• Preheat oven to 425°.
• For pie: On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
• Top crust with parchment paper, letting ends extend over edges of plate. Add pie weights.
• Bake on a lower oven rack for 10 minutes. Carefully remove paper and weights. Let cool on a wire rack for 15 minutes. Leave oven on.
• In a large bowl, whisk together granulated sugar, flour, pie spice, and salt. Whisk in buttermilk, melted butter, eggs, and vanilla until well combined. Pour filling into prepared crust.
• Bake for 10 minutes. Reduce oven temperature to 350°, and bake until set, 25 to 30 minutes more, covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
• In a large bowl, beat all ingredients with a mixer at high speed until soft peaks form. Spread onto pie just before serving.
• Garnish with nutmeg, if desired. Refrigerate in an airtight container for up to 3 days.

OLD-FASHIONED LEMON BUTTERMILK PIE

Steps:

• For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
• Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
• For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.

MRS. COWSERT'S BUTTERMILK PIE

Steps:

• 1.Preheat oven to 350°F.
• 2.Beat sugar, butter, eggs, and flour at medium speed with an electric mixer until combined. Stir in buttermilk and vanilla. Pour into unbaked pie shell; bake 10 minutes. Reduce heat to 325F, and bake 1 hour. Cool before serving.