Buttermilk Pie

Recipe by Brenda.
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READY IN: 3hrs 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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