BLUEBERRY-BUTTERMILK CHESS PIE
Parbaking the crust of this blueberry pancake-flavored custard pie ensures the bottom will be crisp when it's done.
Provided by Nicole Rucker
Categories Bon Appétit Summer Pie Blueberry Buttermilk Egg Cornmeal Bake
Yield Serves 10
Number Of Ingredients 11
Steps:
- Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
- Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
- Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
- Do Ahead
- Pie can be baked 1 day ahead. Store loosely covered at room temperature.
BUTTERMILK CHESS PIE
This simple buttermilk custard pie is an American classic.
Provided by Krystina
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
- Bake in the preheated oven until filling is set, about 45 minutes.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 63 g, Cholesterol 147.6 mg, Fat 22.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 263.9 mg, Sugar 51.3 g
LEMON CHESS PIE WITH BLACKBERRY COMPOTE
Provided by Sol Schott
Categories Egg Dessert Bake Lemon Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make coconut crust:
- Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
- Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
- Shape and bake crust:
- Preheat oven to 350°F.
- Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
- Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
- Reduce temperature to 325°F.
- Make filling:
- Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
- Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.
BLUEBERRY BUTTERMILK PIE
My mother's buttermilk pie is a family favorite. I've added fruit and tweaked it just a bit and now we have another favorite for the table. I have tried fruit other than blueberries - raspberries, strawberries, blackberries - but everyone loves the blueberries best. Using fresh farm eggs with their bright yellow yolks gives the filling a lovely buttery color. Using a whisk for mixing gives the filling a lighter texture.
Provided by kslwoods
Categories Pie
Time 1h5m
Yield 2 pies, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350'.
- Combine sugar and flour in large mixing bowl, set aside.
- Melt butter or margarine and mix into sugar/flour.
- Add eggs one at a time fully incorporating each one into the mixture.
- Mix in the buttermilk and vanilla, set aside.
- Dust the berries with 1/4 cup flour.
- Sprinkle 1 cup of dusted berries in each pie crust.
- Pour even amounts of the filling over the berries in the pie crusts, The berries will come to the top of the filling. Gently push them down into the filling with a wooden spoon.
- Place each pie on a cookie sheet and put in the oven for 25 minutes. Rotate the pies and bake for another 25 minutes or until the filling is golden brown and set in the center. Remove from oven and cool on rack. The pies may be kept in the refrigerator until serving time. Remove from the refrigerator for an hour before serving.
- You may substitute different fruit or leave fruit out for a traditional buttermilk pie.
Nutrition Facts : Calories 1187.3, Fat 48.8, SaturatedFat 21.6, Cholesterol 250.3, Sodium 673.3, Carbohydrate 175.4, Fiber 4.1, Sugar 125.7, Protein 16
BUTTERMILK CHESS PIE
Make and share this Buttermilk Chess Pie recipe from Food.com.
Provided by KittyKitty
Categories Pie
Time 50m
Yield 1 9-inch pie
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients, stirring until blended;pour into pastry shell.
- Bake at 350F for 45 minutes or until set. Cool on a wire rack.
Nutrition Facts : Calories 3810, Fat 180.8, SaturatedFat 82.5, Cholesterol 1308.1, Sodium 2151.6, Carbohydrate 507.2, Fiber 3.5, Sugar 410.3, Protein 50.9
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