Baking Classics: Honey-Orange Buttermilk Pie

Honey-Orange Buttermilk Pie By Rebecca Gordon TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Birmingham Alabama Food Stylist Southern Hostess Pastry Chef Writer Author Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Cooking Lessons Summer Entertaining Barbecue Pies Baking Classics

The Dessert

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 By Rebecca Gordon TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Pastry Chef Birmingham Alabama Author Writer Food Stylist Recipe Developer Southern Hostess Tailgating Expert Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Cooking Lessons Food Crafts Summer Entertaining Barbecue Pies rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHoney-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 ap flour
1/4 tsp kosher salt
Fresh peaches, strawberries, blueberries & blackberries

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 giggly in the center of the pie. Cool 1 hour. Chill 8 hours. Slice into wedges. Serve with fresh peaches, strawberries, blueberries & blackberries.

Pressed Rope Edge How To Flute Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Pastry Chef Author Food Stylist Recipe Developer Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host Raycom Sports WBRC Fox 6 Cooking Lessons Barbecue Pies Summer Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-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 ap 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.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Garnish Buttermilk Pie By Rebecca Gordon TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Birmingham Alabama Pastry Chef Writer Recipe Developer Tailgating Expert Southern Hostess Sports Entertaining Summer Pies Barbecue Desserts Tide & Tigers Today Game Day Tailgating Host WBRC Fox 6 Raycom News Network Original Food Crafts & Party Ideas Author Food Stylist How To Garnish Simple Pies

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.
Since the pie has plenty of sweetness baked right in, don’t bother tossing with any sugar.

Simply rinse the berries & pat them dry.
Slice strawberries & peaches just before serving for the prettiest presentation. 

How To Flute Pie Crust By Rebecca Gordon TV Cooking Personality Birmingham Alabama Edior-in-Chief Pastry Chef Food Stylist Author Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom News Network Cooking Lessons How To Pastry Crust Dough Pies Summer Entertaining Dessert etc

Cooking Lessons
Visit this post for more detailed instructions & photos to give your pie crust an edge

The Basics: Pie Crust Fluting Techniques

music to your ears
“Dance Of The Reed Flutes” Pyotr Ilyich Tchaikovsky

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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