Buttermilk Pie

A light-as-air pie that's full of flavor. The browned top adds a toasty, caramelized note to the lemony buttermilk filling.

Buttermilk Pie

by 16  people

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Servings: 8
Yield: one 9-inch pie
Related Categories: Desserts, Pie
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  • 6   tablespoons 
    unsalted butter, at room temperature
  • 1   cup 
  • 2   
    eggs, separated
  • 3   tablespoons 
    all-purpose flour
  • 1   tablespoon 
    fresh lemon juice
  • 1/2  teaspoon 
    freshly grated nutmeg
  • 1/4  teaspoon 
  • 1   cup 
    buttermilk, at room temperature
  • 1   
    baked pie shell
Baked Pie Shell
  • 13 1/2  ounces 
    (3 cups) all-purpose flour
  • 2   teaspoons 
  • 1   teaspoon 
  • 1 1/2  ounces 
    (3 tablespoons) cold unsalted butter, cut into small pieces
  • 1 1/2  ounces 
    (3 tablespoons) cold lard, cut into pieces
  • 1 1/2  ounces 
    (3 tablespoons) cold vegetable shortening, cut into pieces
  • 1/2  cup 
    plus 1-1/2 to 2 tablespoons ice water
Heat the oven to 350 degrees F. In a mixer, combine the butter and sugar until the sugar is completely incorporated. Add the egg yolks and mix well to combine. Add the flour, lemon juice, nutmeg, and salt. With the mixer running, slowly add the buttermilk. In another bowl, whip the egg whites until they form soft peaks. Pour a little of the buttermilk mixture into the whites; fold gently to combine. Gently fold the egg white mixture into the remaining buttermilk mixture until just combined. Pour the custard into the baked pie shell. Bake in the middle of the oven until the filling is lightly browned and barely moves when the pie is jiggled, 45 to 50 minutes. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.
Serving Suggestions: This sweet-tangy pie is just great served with fresh fruit, especially raspberries, and a dollop of whipped cream. Or dress up a slice with a drizzle of berry coulis.
Baked Pie Shell

In a large bowl, sift together the flour, sugar, and salt. Using just your fingertips, crumble the butter, lard, and shortening together with the flour, pinching until the mixture looks coarse and crumbly, with the butter no larger than pea-size. Dribble in 1 tablespoon of the water, mixing the dough lightly with a fork. Add more water, 1 teaspoon at a time, until the dough holds together (pinch a piece between your fingers to test); you may not need all the water.
Divide the dough and gently press each half into a disk with your hands. Refrigerate one disk at least 30 minutes before rolling it out; freeze the other disk for future use.
Heat the oven to 400 degrees F. On a lightly floured surface, roll the dough into a 14-inch round about 1/8 inch thick. Place the dough in a 9-inch pie pan and trim all but 1/2 inch of the overhang, tucking the excess under and crimping the edge. Line the dough with two sheets of foil to cover the crust and weight it with dried beans or pie weights. Bake for 12 minutes. Remove the weights and the foil and bake until the crust is golden brown, 5 to 8 minutes. If the crust bubbles, gently push the bubbles down with the back of a spoon.
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