As promised...my next pie experiment is complete! I made a delicious buttermilk pie over the weekend, and everyone, including myself, was shocked at how delicious such a simple recipe could be. Buttermilk pie is a traditional Southern dessert, but despite my many ties to Texas and Louisiana I have never tried one. After pulling this custard-like pie out of the oven, I wish I had started making these a long time ago. The simplicity of the ingredients can't be beat and with the addition of a homemade blueberry sauce, this pie is phenomenal.
When looking for a recipe, I found that most called for at least a stick of butter, which I thought was a bit excessive. I wanted my pie to taste rich, but I didn't want to be drowning in grease. I finally found a recipe from a wonderful Pie cookbook that is quickly becoming my "go-to" manual for all things pie related. I changed a few things in the original recipe (adding some fresh-squeezed lemon juice) and decided that this pie just couldn't be complete without blueberry sauce. We all love the pie, and I look forward to serving it at my pie shop...with a choice of fresh fruit sauces to be drizzled on top!
Buttermilk Pie
1 recipe butter crust: pre baked (see Pumpkin Pie post for instructions)
1/2 cup brown sugar
1/2 cup white sugar
3 TBSP flour
A pinch of salt
3 eggs
1 egg yolk
1 tsp vanilla extract
1 TBSP freshly squeezed lemon juice
1/2 tsp nutmeg
3 TBSP butter, melted
1 1/2 cups buttermilk
1. Prepare your pastry and refrigerate until firm enough to roll. Partially prebake your pie crust. You will want to reduce the oven temperature to 350 degrees once finished prebaking.
2. Stir together the sugar, flour and salt until well combined. Add in your eggs, egg yolk, vanilla and lemon juice and beat until well blended. Add the nutmeg, butter and buttermilk and process until smooth. Pour your filling into your cooled pie shell.
3. Place your pie on the center oven rack and bake until the top is golden brown and the custard is set (around 40-45 minutes). The center of your pie may move very slightly when shaken.
4. Transfer your pie to a wire rack and allow to cool completely. Serve at room temperature or refrigerate before serving.
1 recipe butter crust: pre baked (see Pumpkin Pie post for instructions)
1/2 cup brown sugar
1/2 cup white sugar
3 TBSP flour
A pinch of salt
3 eggs
1 egg yolk
1 tsp vanilla extract
1 TBSP freshly squeezed lemon juice
1/2 tsp nutmeg
3 TBSP butter, melted
1 1/2 cups buttermilk
1. Prepare your pastry and refrigerate until firm enough to roll. Partially prebake your pie crust. You will want to reduce the oven temperature to 350 degrees once finished prebaking.
2. Stir together the sugar, flour and salt until well combined. Add in your eggs, egg yolk, vanilla and lemon juice and beat until well blended. Add the nutmeg, butter and buttermilk and process until smooth. Pour your filling into your cooled pie shell.
3. Place your pie on the center oven rack and bake until the top is golden brown and the custard is set (around 40-45 minutes). The center of your pie may move very slightly when shaken.
4. Transfer your pie to a wire rack and allow to cool completely. Serve at room temperature or refrigerate before serving.
Blueberry Sauce
1 Cup blueberries (fresh or frozen)
1/2 cup orange juice
1/4 cup granulated sugar
2 TBSP water
1 TBSP cornstarch
1/2 tsp cinnamon
1 tsp vanilla extract
1. In a medium saucepan bring blueberries, orange juice and sugar to boil. Add in water and cornstarch and allow to simmer for 5-8 minutes or until your sauce reaches desired thickness (it should coat the back of a wooden spoon). Remove from heat. Stir in your cinnamon and vanilla and allow to cool before spreading on top of your cooled pie.
1 Cup blueberries (fresh or frozen)
1/2 cup orange juice
1/4 cup granulated sugar
2 TBSP water
1 TBSP cornstarch
1/2 tsp cinnamon
1 tsp vanilla extract
1. In a medium saucepan bring blueberries, orange juice and sugar to boil. Add in water and cornstarch and allow to simmer for 5-8 minutes or until your sauce reaches desired thickness (it should coat the back of a wooden spoon). Remove from heat. Stir in your cinnamon and vanilla and allow to cool before spreading on top of your cooled pie.
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