Buttermilk Crusted Cheeseburger Pie Food

BUTTERMILK CRUSTED CHEESEBURGER PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large saucepan over medium high heat, brown the ground beef for 5 to 10 minutes; drain excess fat. Add the onion, salt, ground black pepper, chili powder, tomatoes, corn, peas and green beans. Reduce heat to low and let simmer.
• Meanwhile, in a large bowl, combine the buttermilk baking mix and the milk. Mix well to form a dough. Split in half and roll dough out to line the bottom of a 9x13 inch baking dish. Make sure dough covers the bottom and sides of the dish.
• After the beef mixture has simmered for about 15 to 20 minutes, pour into the baking dish over the dough. Spoon the mashed potatoes over the beef mixture, spreading evenly. Layer the cheese over the potatoes. Roll out the other half of the dough to fit over the top. Trim the edges and seal .
• Bake at 450 degrees F (230 degrees C) for 25 to 35 minutes, or until golden brown.

BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

BUTTERMILK CRUSTED CHEESEBURGER PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large saucepan over medium high heat, brown the ground beef for 5 to 10 minutes; drain excess fat. Add the onion, salt, ground black pepper, chili powder, tomatoes, corn, peas and green beans. Reduce heat to low and let simmer.
• Meanwhile, in a large bowl, combine the buttermilk baking mix and the milk. Mix well to form a dough. Split in half and roll dough out to line the bottom of a 9x13 inch baking dish. Make sure dough covers the bottom and sides of the dish.
• After the beef mixture has simmered for about 15 to 20 minutes, pour into the baking dish over the dough. Spoon the mashed potatoes over the beef mixture, spreading evenly. Layer the cheese over the potatoes. Roll out the other half of the dough to fit over the top. Trim the edges and seal .
• Bake at 450 degrees F (230 degrees C) for 25 to 35 minutes, or until golden brown.

BUTTERMILK PIE CRUST DOUGH

Steps:

• Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)

BUTTERMILK PIE

Steps:

• Mix together all above ingredients; pour into pie shells.
• Bake at 350°F for 45-60 minutes.
• Usually I let it get golden brown.

BUTTERMILK PIE

Steps:

• For crust: Use a 10-inch pie plate.
• Pulse flour and salt in food processor.
• Add butter and pulse until mixture resembles coarse crumbs.
• With machine running, add ice water a little at a time until dough just holds together.
• Turn out dough onto a lightly floured work surface and flatten into a disk.
• Wrap in plastic and refrigerate for 1 hour.
• Spread graham crumbs on clean work surface.
• Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.
• Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.
• For Pie: Preheat oven to 400 degrees.
• Prick bottom of shell with a fork, line shell with foil, fill with dried beans and bake until edges are lightly browned- about 25 minutes.
• Remove foil and bake another 10 minutes to lightly brown bottom of crust.
• Cool completely.
• Reduce oven to 350.
• In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.
• In another bowl combine sugar, flour and salt.
• Whisk liquid ingredients into dry ingredients.
• Pass through a fine strainer into a clean bowl.
• Stir in lemon zest.
• Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.
• Cool and refrigerate at least 4 hours.
• Serve with berry sauce.

BUTTERMILK PIE

Steps:

• Preheat oven to 400°F.
• Beat the butter and sugar together until light.
• Add the eggs and beat; then beat in vanilla.
• Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
• Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
• Pie should turn a nice golden brown and a knife inserted should come out clean.
• I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

SOUTHERN BUTTERMILK PIE

Steps:

• Process cream cheese, butter and 1-1/2 cups flour in food processor 30 sec. or until ingredients are well blended and forms dough that pulls away from side of food processor container.
• Remove dough from food processor; shape into ball. Flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Heat oven to 350°F. Roll out dough between 2 sheets of floured waxed paper to 10-inch round. Remove and discard waxed paper. Gently press dough onto bottom and up side of 9-inch pie plate; flute edge of crust. Prick bottom of crust with fork.
• Whisk eggs, buttermilk, COOL WHIP and vanilla in medium bowl until blended. Add sugar and remaining flour; mix well. Pour into crust.
• Bake 40 to 45 min. or until center is set and top is golden brown. Cool completely.

BUTTERMILK PIE CRUST DOUGH

Steps:

• Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
• Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
• Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
• Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

NO CRUST BUTTERMILK PIE

Steps:

• Pour all ingredients in a blender.
• Mix well and pour into ungreased pyrex pie plate.
• Bake 350 degrees for 45 minutes or until knife comes out clean.

BUTTERMILK CRUSTED CHEESEBURGER PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large saucepan over medium high heat, brown the ground beef for 5 to 10 minutes; drain excess fat. Add the onion, salt, ground black pepper, chili powder, tomatoes, corn, peas and green beans. Reduce heat to low and let simmer.
• Meanwhile, in a large bowl, combine the buttermilk baking mix and the milk. Mix well to form a dough. Split in half and roll dough out to line the bottom of a 9x13 inch baking dish. Make sure dough covers the bottom and sides of the dish.
• After the beef mixture has simmered for about 15 to 20 minutes, pour into the baking dish over the dough. Spoon the mashed potatoes over the beef mixture, spreading evenly. Layer the cheese over the potatoes. Roll out the other half of the dough to fit over the top. Trim the edges and seal .
• Bake at 450 degrees F (230 degrees C) for 25 to 35 minutes, or until golden brown.