Totally Bitchin Buttermilk Pie Food

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.

ANITA'S IMPOSSIBLE BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
• Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes.
• Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners' sugar or cocoa (or a combo) over the wedges before serving.

BUTTERMILK PIE

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.

CHEF JOHN'S BUTTERMILK PIE

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.

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.

TOTALLY BITCHIN' BUTTERMILK PIE

Steps:

• Preheat oven at 350.
• Don't pre-bake the crust!
• Mix all ingredients together in a big bowl. Make sure everything is well blended. I found that adding the buttermilk last came out best.
• Pour into pie crust and bake for 10 minutes.
• Lower the heat to 325 and bake for 1 hour. If the crust is browning too quickly, cover the pie with foil to keep the crust from burning.