Buttermilk Pie
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
Low-Fat Buttermilk2 large
Egg (separated)1.25 cups
Granulated Sugar3 tbsps
All-Purpose Flour1 tbsp
Lemon Juice (fresh)1 tsp
Nutmeg (freshly grated)1 tsp
SaltDirections:
1
Let the buttermilk and eggs come to room temperature 1 hour before making the filling
2
Preheat the oven to 350 degrees F
3
Ease the dough into a 9-inch deep-dish pie plate and crimp as desired
4
Pierce all over with a fork
5
Line the dough with foil, then fill with pie weights or dried beans
6
Bake until the edges are golden, about 20 minutes
7
Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes
8
Let cool completely on a rack
9
Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute
10
Add the egg yolks and beat until pale and thick, about 1 minute
11
Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated
12
Increase the speed to medium high and slowly pour in the buttermilk
13
Scrape down the sides of the bowl and continue beating until combined
14
Transfer to a large bowl
15
Clean the mixer and whisk attachment
16
Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes
17
Fold the egg whites into the yolk mixture in three additions until no white streaks remain
18
Pour the filling into the prepared crust
19
Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through
20
Let cool on a rack
21
Dust with confectioners' sugar before serving
22
Photograph by Con Poulos