MARTHA'S BUTTERMILK PIE
Lemon zest and vanilla extract give the tangy buttermilk filling incredible depth of flavor. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Combine sugar and flour in a large bowl. Add yolks and eggs, and whisk to combine. Whisk in butter, buttermilk, cream, zest, and vanilla until thoroughly combined. Pour into baked crust. Bake until filling is set but still wobbly, 45 to 55 minutes. Let cool to room temperature before serving.
BUTTERMILK PIE
This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough, check out Our Favorite Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
- Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.
Nutrition Facts : Calories 428 g, Fat 25 g, Protein 7 g
BUTTERMILK DOUGH FOR FRIED FRUIT PIES
This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.
Provided by MrsWheelbarrow
Categories Desserts Pies 100+ Pie Crust Recipes
Time 4h10m
Yield 12
Number Of Ingredients 5
Steps:
- Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
- Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 27.9 g, Cholesterol 8.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 102.1 mg, Sugar 4.2 g
MEMA MARTHA'S BUTTERMILK PIE
This recipe comes from my ex husbands grandma. She taught me how to make this along with her Chicken & Dumplings. She cooked very simple food- it was always cooked with lots of love and you never left her table hungry. Use regular buttermilk- no low fat stuff ! and use REAL butter !
Provided by staceyelee
Categories Pie
Time 1h
Yield 2 pies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Butter should be room temp- easy to cream- DO NOT USE MELTED BUTTER !
- Cream butter and sugar, Add flour and beaten eggs. Beat on low speed until it is all mixed well. Stir in buttermilk and vanilla. Pour into 2 small pie shells or 1 large shell.
- Bake 45-50 minutes at 350 degees. The middle will be set- not wiggly when done- color should be golden brown. I think it tastes even better after it sits in fridge for a day.
Nutrition Facts : Calories 346.5, Fat 13.6, SaturatedFat 8.1, Cholesterol 101.5, Sodium 160.7, Carbohydrate 53.9, Fiber 0.1, Sugar 51.5, Protein 3.8
BUTTERMILK PIE
Make and share this Buttermilk Pie recipe from Food.com.
Provided by Brenda.
Categories Pie
Time 3h45m
Yield 1 10inch pie
Number Of Ingredients 13
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.
Nutrition Facts : Calories 4849.2, Fat 231.7, SaturatedFat 134.4, Cholesterol 2195.7, Sodium 3944.9, Carbohydrate 630.6, Fiber 7.3, Sugar 446.4, Protein 72.5
BUTTERMILK PIE III
This was given to me by a 94-year-old lady in Arkansas and she said she had been making it all her life.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.
- Bake in the preheated oven for 60 minutes, or until golden brown.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 50.2 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 9.9 g, Sodium 257.1 mg, Sugar 39.2 g
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