Buttermilk Pies
I received all the following Buttermilk Pie recipes from
TexasCook.com. Hope that you enjoy them.
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Buttermilk Pie
Submitted by Robert Mauk
1 cup granulated sugar
3 tablespoons flour
1/2 teaspoon salt
3 egg yolks
2 cups buttermilk (NOT lowfat)
4 tablespoons melted butter
3 egg whites beaten stiff
Mix all ingredients and fold whites in. Place in pie shell.
Bake at 375F for 45 minutes.
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Buttermilk Pie Crust
Submitted by Robert Mauk
2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/2 cup solid vegetable shortening, chilled
6 tablespoon buttermilk
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. Press together
to form dough. Divide dough in half. Gather dough into balls; flatten into
disks. Wrap separately and chill 1 hour.
Notes: 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. Proceed as
above. Can be made ahead. Refrigerate 1 week or freeze 1 month.
Let dough stand at room temperature to soften slightly before using.
===================
Buttermilk Chess Pie
Submitted by Betty Stanley
8 Servings
2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell
Combine sugar and flour in a large bowl; add eggs and buttermilk,
stirring until blended. Stir in butter and vanilla, and pour into unbaked
pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack.
-------------------
Lemon Buttermilk Pie
Submitted by Betty Stanley
for the pastry (9 inch pie plate):
1 1/2 cups flour
pinch of salt
pinch of sugar
1/2 cup shortening or lard, chilled and cut into small pieces
3 tablespoons ice water
for the filling:
1 1/2 cups sugar
1 tablespoon yellow cornmeal
1 tablespoon flour
1/4 teaspoon salt
4 eggs, room temperature
1/3 cup unsalted butter, melted and cooled to room temperature
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1/2 cup lowfat buttermilk, at room temperature
1 teaspoon vanilla extract
lemon slices for garnish
1 tablespoon powdered sugar, for garnish
In food processor, combine flour, salt, and sugar. Then blend in
the lard or butter until mixture resembles coarse crumbs. Add
the water and blend until the dough forms a mass. Form into
a flattened disk and roll out the pastry to fit into the 9 inch pie pan.
Crimp the edges and prick the interior a few times with a form.
Place in the refrigerator to chill for about 1 hour. Preheat oven
to 350 degrees. Make the filling in a small bowl, combine the sugar,
cornmeal, flour and salt. In a larger bowl, whisk the eggs until
lemon-colored. Add the dry ingredients to the eggs, mixing well.
Add the melted butter, lemon zest, lemon juice, buttermilk and vanilla.
Pour into the chilled crust and place on middle oven rack. Bake until
top is golden brown, 35-40 minutes. When cool, sprinkle with powdered
sugar and garnish with lemon slices.
===================
Buttermilk Pie & Crust
Submitted by Sue
3 Cups sugar,
6 Tbsp. all-purpose flour,
1 1/2 Cups buttermilk divided,
5 eggs,
1/2 Cup butter or margarine melted,
2 Tsp.
vanilla extract,
***2 unbaked pastry shells (9 inches each),
1 Cup
chopped pecans (optional).
In a bowl, combine sugar, flour and 3/4 Cup buttermilk. Add eggs and
remaining buttermilk; mix well. Stir in the butter and vanilla.
Divide evenly among pie shells. Top with pecans if desired. Bake at
425 degrees for 10 minutes. Reduce heat to 350 degrees; bake 25-30
minutes longer or until a knife inserted near the center comes out
clean. Cool completely. Store in the refrigerator. Yield: 12-16
servings.
***Butter Pastry:
Submitted by Sue
(Makes 9-inch double crust)
2-1/2 Cups flour,
1 Tsp. salt,
1 Tsp. sugar,
1 Cup unsalted butter chilled (no substitutes),
5 to 6 Tbsp. cold water.
Combine flour, salt and sugar in a chilled bowl. Cut butter into small
pieces and cut into flour mixture using a pastry blender. Blend until
you have pea-size pieces. Use as few strokes as possible. Add 4 Tbsp.
water just until moisten. Dough should come together loosely. If not,
add water 1 to 2 Tbsp. at a time. Divide dough in half. Wrap or
cover, chill. Roll out on a floured surface working from center to the
edge. Bake according to recipe. For baked single crusts, bake at 375
degrees for 12-15 minutes or until golden.
===================
Lemony Buttermilk Pie
Submitted by Henrie
For the Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
4 tablespoons ice water (or more)
For the Filling
1 1/2 cups sugar
1/4 cup unsalted butter, room temperature
2 tablespoons flour
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon, rind of
1 cup buttermilk
1/8 teaspoon freshly ground nutmeg
8 servings Change size or US/metric | 1 hour 20 mins prep
1. For The Crust: In a food processor, combine the flour and salt.
2. Pulsing, add butter until a coarse meal developes.
3. Blend in 4 tablespoons of ice water.
4. Pulse until pastry forms moist clumps.
5. Add more ice water if necessary.
6. Gather into a ball and flatten into a disk.
7. Wrap in plastic and chill at least 1 hour.
8. Preheat oven to 350^F.
9. On a lightly floured surface, roll out pastry dough to form a 12
inch round.
10. Transfer to a 9 inch glass pie plate.
11. Fold edges under and crimp.
12. For The Filling: In the bowl of an electric mixer, combine the
sugar, butter, and flour.
13. Beat until well blended.
14. Add eggs 1 at a time, beating.
15. Then add the vanilla, lemon juice and lemon peel.
16. Beat in the Buttermilk.
17. Pour into pie crust and sprinkle with nutmeg.
18. Bake 40 minutes, or until filling is puffy and top is brown.
19. Place the pie on a rack and cool completely.
Submitted by Robert Mauk
1 cup granulated sugar
3 tablespoons flour
1/2 teaspoon salt
3 egg yolks
2 cups buttermilk (NOT lowfat)
4 tablespoons melted butter
3 egg whites beaten stiff
Mix all ingredients and fold whites in. Place in pie shell.
Bake at 375F for 45 minutes.
-------------------
Buttermilk Pie Crust
Submitted by Robert Mauk
2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/2 cup solid vegetable shortening, chilled
6 tablespoon buttermilk
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. Press together
to form dough. Divide dough in half. Gather dough into balls; flatten into
disks. Wrap separately and chill 1 hour.
Notes: 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. Proceed as
above. Can be made ahead. Refrigerate 1 week or freeze 1 month.
Let dough stand at room temperature to soften slightly before using.
===================
Buttermilk Chess Pie
Submitted by Betty Stanley
8 Servings
2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell
Combine sugar and flour in a large bowl; add eggs and buttermilk,
stirring until blended. Stir in butter and vanilla, and pour into unbaked
pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack.
-------------------
Lemon Buttermilk Pie
Submitted by Betty Stanley
for the pastry (9 inch pie plate):
1 1/2 cups flour
pinch of salt
pinch of sugar
1/2 cup shortening or lard, chilled and cut into small pieces
3 tablespoons ice water
for the filling:
1 1/2 cups sugar
1 tablespoon yellow cornmeal
1 tablespoon flour
1/4 teaspoon salt
4 eggs, room temperature
1/3 cup unsalted butter, melted and cooled to room temperature
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1/2 cup lowfat buttermilk, at room temperature
1 teaspoon vanilla extract
lemon slices for garnish
1 tablespoon powdered sugar, for garnish
In food processor, combine flour, salt, and sugar. Then blend in
the lard or butter until mixture resembles coarse crumbs. Add
the water and blend until the dough forms a mass. Form into
a flattened disk and roll out the pastry to fit into the 9 inch pie pan.
Crimp the edges and prick the interior a few times with a form.
Place in the refrigerator to chill for about 1 hour. Preheat oven
to 350 degrees. Make the filling in a small bowl, combine the sugar,
cornmeal, flour and salt. In a larger bowl, whisk the eggs until
lemon-colored. Add the dry ingredients to the eggs, mixing well.
Add the melted butter, lemon zest, lemon juice, buttermilk and vanilla.
Pour into the chilled crust and place on middle oven rack. Bake until
top is golden brown, 35-40 minutes. When cool, sprinkle with powdered
sugar and garnish with lemon slices.
===================
Buttermilk Pie & Crust
Submitted by Sue
3 Cups sugar,
6 Tbsp. all-purpose flour,
1 1/2 Cups buttermilk divided,
5 eggs,
1/2 Cup butter or margarine melted,
2 Tsp.
vanilla extract,
***2 unbaked pastry shells (9 inches each),
1 Cup
chopped pecans (optional).
In a bowl, combine sugar, flour and 3/4 Cup buttermilk. Add eggs and
remaining buttermilk; mix well. Stir in the butter and vanilla.
Divide evenly among pie shells. Top with pecans if desired. Bake at
425 degrees for 10 minutes. Reduce heat to 350 degrees; bake 25-30
minutes longer or until a knife inserted near the center comes out
clean. Cool completely. Store in the refrigerator. Yield: 12-16
servings.
***Butter Pastry:
Submitted by Sue
(Makes 9-inch double crust)
2-1/2 Cups flour,
1 Tsp. salt,
1 Tsp. sugar,
1 Cup unsalted butter chilled (no substitutes),
5 to 6 Tbsp. cold water.
Combine flour, salt and sugar in a chilled bowl. Cut butter into small
pieces and cut into flour mixture using a pastry blender. Blend until
you have pea-size pieces. Use as few strokes as possible. Add 4 Tbsp.
water just until moisten. Dough should come together loosely. If not,
add water 1 to 2 Tbsp. at a time. Divide dough in half. Wrap or
cover, chill. Roll out on a floured surface working from center to the
edge. Bake according to recipe. For baked single crusts, bake at 375
degrees for 12-15 minutes or until golden.
===================
Lemony Buttermilk Pie
Submitted by Henrie
For the Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
4 tablespoons ice water (or more)
For the Filling
1 1/2 cups sugar
1/4 cup unsalted butter, room temperature
2 tablespoons flour
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon, rind of
1 cup buttermilk
1/8 teaspoon freshly ground nutmeg
8 servings Change size or US/metric | 1 hour 20 mins prep
1. For The Crust: In a food processor, combine the flour and salt.
2. Pulsing, add butter until a coarse meal developes.
3. Blend in 4 tablespoons of ice water.
4. Pulse until pastry forms moist clumps.
5. Add more ice water if necessary.
6. Gather into a ball and flatten into a disk.
7. Wrap in plastic and chill at least 1 hour.
8. Preheat oven to 350^F.
9. On a lightly floured surface, roll out pastry dough to form a 12
inch round.
10. Transfer to a 9 inch glass pie plate.
11. Fold edges under and crimp.
12. For The Filling: In the bowl of an electric mixer, combine the
sugar, butter, and flour.
13. Beat until well blended.
14. Add eggs 1 at a time, beating.
15. Then add the vanilla, lemon juice and lemon peel.
16. Beat in the Buttermilk.
17. Pour into pie crust and sprinkle with nutmeg.
18. Bake 40 minutes, or until filling is puffy and top is brown.
19. Place the pie on a rack and cool completely.
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