Sweet Tea Buttermilk Pie Food

SWEET TEA PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. Refrigerate 15 minutes. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake 15 minutes. Carefully remove paper and weights. Let cool 30 minutes on a wire rack. In a large bowl, stir together sugar, flour, cornmeal, and salt. Add eggs and egg yolks; beat at medium speed with an electric mixer until combined. Add tea, butter, and lemon zest and juice; beat until combined. Pour into prepared crust. Bake until set, approximately 35 minutes. Let cool completely on a wire rack. Refrigerate until chilled. Serve with whipped cream; garnish with zest, if desired.

SWEET TEA PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: In a medium bowl, with an electric mixer, beat the cream cheese and butter until well combined. Add the flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.
• For the filling: In a medium bowl, with an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and mix well.
• Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

SWEET POTATO BUTTERMILK PIE

Steps:

• Preheat oven to 375 degrees.
• POUR 1.5 INCHES OF WATER INTO A 3 QUART stockpot with a strainer basket and bring to a boil over medium high heat. Add the sweet potatoes, cover, and steam until fork tender, about 20 minutes.
• Strain the sweet potatoes and let cool at room temperature. Mash them to a smooth puree (keep 1.25 cups and discard the rest).
• Add butter, nutmeg, cinnamon,lemon juice and salt, mixing thoroughly after each addition.
• In a small bowl beat the egg yolks with a whisk for about 30 seconds. Add the sugar and beat until creamy, about 1.5 minutes.
• Add the mixture to the sweet potatoes until fully incorporated and filling is a consistent bright orange color. Add flour a little at a time until incorporated.
• Add the buttermilk and stir until incoorporated.
• Whisk the egg whites until peaks form, about 1.5 minutes and gently fold into the sweet potato mixture.
• Pour into pie crust and bake in the middle rack until center is firm and set, 35-40 minutes.
• Remove, place on rack to cool. Serve at room temperature and ENJOY!

CLASSIC BUTTERMILK PIE

Steps:

• In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
• Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
• Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
• Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.

PERFECT BUTTERMILK PIE

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.