OLD-FASHIONED LEMON BUTTERMILK PIE
Steps:
- For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
- Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
BUTTERMILK PIE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Let the buttermilk and eggs come to room temperature 1 hour before making the filling.
- Preheat the oven to 350 degrees F. Ease the dough into a 9-inch deep-dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack.
- Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium high and slowly pour in the buttermilk. Scrape down the sides of the bowl and continue beating until combined. Transfer to a large bowl.
- Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through. Let cool on a rack. Dust with confectioners' sugar before serving.
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.
PERFECT BUTTERMILK PIE
Make and share this Perfect Buttermilk Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar together.
- Add egg yolks and beat well.
- Add flour, salt, lemon juice and rind; mix thoroughly.
- Add buttermilk and mix well.
- Fold in beaten egg whites.
- Pour filling into crust and bake for 10 minutes at 450 degrees.
- Lower heat to 350 degrees and continue baking 40 minutes.
- May need to cover crust edges with foil it starts to get too brown.
Nutrition Facts : Calories 284.5, Fat 14, SaturatedFat 6.7, Cholesterol 93, Sodium 266.4, Carbohydrate 35.8, Fiber 0.3, Sugar 27.4, Protein 5
CHEF JOHN'S BUTTERMILK PIE
Not only is this buttermilk pie easy to make and beautiful to look at, it's also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.
Provided by Chef John
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
- Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
- Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
- Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
- Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 52.6 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 237.1 mg, Sugar 39.5 g
GOOD OL' BUTTERMILK PIE
Granny's recipe straight out of the Texas Hill Country. Hope you will enjoy this easy to make delight.
Provided by Sgt. Pepper
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Cream butter and blend in sugar and flour mixing well.
- Add eggs, lemon juice, and vanilla gradually stir in buttermilk.
- Pour into unbaked pie shell and bake at 325 for 55 minutes.
- Place on rack to cool.
- Note: When filling is mixed it has a curdled look. That's okay it's supposed to look like that.
- This pie freezes well also. Just wrap good in plastic wrap then place in jumbo freezer bag.
Nutrition Facts : Calories 3660.4, Fat 169, SaturatedFat 79.2, Cholesterol 888.1, Sodium 2056.3, Carbohydrate 508.1, Fiber 7, Sugar 413.6, Protein 40.6
OLD-FASHIONED BUTTERMILK PIE
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter and sugar together in a large bowl until smooth.
- Mix in the flour, eggs, buttermilk, and vanilla.
- Pour the filling into the pie shell then sprinkle the top with nutmeg.
- Bake for 1 hour, or until golden brown and firm (insert a toothpick into the middle, it should come out clean).
- Let cool completely before slicing.
- Serve with whipped cream or fresh berries, and enjoy!
Nutrition Facts : Calories 405 cal
BUTTERMILK PIE
Steps:
- Preheat oven to 350 degrees F.
- In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind.
- In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
- Pour the filling into the blind baked crust and sprinkle the top with nutmeg. Bake for 40 minutes until the top is golden brown and the filling is firm looking. Cool and serve at room temperature.
OLD FASHION BUTTERMILK PIE
Make and share this Old Fashion Buttermilk Pie recipe from Food.com.
Provided by Nimz_
Categories Pie
Time 2h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees In a mixing bowl, cream butter and sugar.
- Stir in eggs, flour, buttermilk, and vanilla.
- Pour into pie shell.
- Bake until knife tip comes out clean, about 1 hour and 45 minutes.
- Cool slightly before serving.
OLD-TIME BUTTERMILK PIE
This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! -Kate Mathews, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 446 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 383mg sodium, Carbohydrate 59g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
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