Baking Classics
The Technique
Buttermilk Pie
Buttermilk pie is a southern classic known for its’ distinctively sweet taste. It bakes up like a rich custard & counterbalances the rustic pie crust beautifully. Most traditional recipes are filled with from the farm staples such as eggs, dairy & sugar plus they’re perfumed with a tiny dash of nutmeg. This particular recipe blooms with undertones of bright citrus & a dabble of honey. Top the Honey-Orange Buttermilk Pie with fresh strawberries, blueberries, blackberries or peaches to really savor the season without going to a whole heap of effort. Be sure to follow my instructions featuring three simple designs for making pretty edges, Pie Crust Fluting Techniques & get ready to create a lovely summer stunner.
Honey-Orange Buttermilk Pie
makes 8 servings
Baking the pie on a half sheet pan allows for easy depositing & retrieval from the oven.
Buttermilk-Cornmeal Pastry Dough
3 eggs, lightly beaten
1 cup whole buttermilk
1/2 cup butter, melted & cooled
1/3 cup freshly squeezed orange juice
1/4 cup honey
1/2 tsp lemon zest
1 Tbsp fresh lemon juice
1 cup sugar
2 Tbsp all purpose flour
1/4 tsp kosher salt
Prepare the Buttermilk-Cornmeal Pastry Dough according to instructions. Reduce the oven temperature to 350 degrees. Whisk together the eggs, the buttermilk, the butter, the orange juice, the honey, the lemon zest & the lemon juice. In a separate large bowl, combine the sugar, the flour & the salt. Slowly whisk the buttermilk mixture into the flour mixture until smooth. Pour the filling into the partially baked pie crust. Bake on the middle oven rack 50 to 60 minutes or until set but slightly jiggly in the center of the pie. Cool 1 hour. Chill 8 hours. Slice into wedges.
Buttermilk-Cornmeal Pastry Dough
makes 1 {10-inch} pie crust
The recipe yields plenty of dough to create a bold, beautiful fluted edge around the pie plate.
1 1/2 cups all purpose flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc. Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges in a decorative pattern. Secure a few pieces of the dough underneath the lip of the pie plate. Chill 1 hour.
Preheat the oven to 425 degrees. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Cool 10 minutes before filling & baking further according to recipe instructions.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Pie
Buttermilk pie lends itself beautifully for a counterbalance of fresh flavor. Look no further than seasonal fruit to step in. Try a combination of blueberries, strawberries, blackberries & sliced peaches.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Preheat the oven to 425 degrees. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes.
No. 2
Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Cool 10 minutes before filling & baking further according to recipe instructions.
No. 3
Whisk together the eggs, the buttermilk, the butter, the orange juice, the honey, the lemon zest & the lemon juice. In a separate large bowl, combine the sugar, the flour & the salt. Slowly whisk the buttermilk mixture into the flour mixture until smooth. Pour the filling into the partially baked pie crust.
No. 4
Bake on the middle oven rack 50 to 60 minutes or until set but slightly jiggly in the center of the pie. Cool 1 hour. Chill 8 hours. Slice into wedges.
The Tune
“Dance Of The Reed Flutes” Pyotr Ilyich Tchaikovsky
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Be sweet.
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