For An Easy Dessert Make A Buttermilk Pie
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Cool, Tangy-Sweet Buttermilk Pie
Photo of Buttermilk Pie with Pecan Brittle
used under creative commons from ralph and jenny
Buttermilk Pie Recipe
Makes One 9" Single Crust Pie
This is recipe came from an old cookbook of my dad's called "Princess Pamela's Soul Food Cookbook"
.1/2 cup (1 stick) unsalted butter, softened
2 cups granulated sugar
3 eggs, separated
4 tablespoons all purpose flour
2 cups buttermilk
1 tablespoon fresh lemon juice
1 teaspoon freshly grated nutmeg
1 9" pie shell, unbaked
Preheat oven to 350 degrees. Make sure rack is in the middle of the oven.
Place butter into the bowl of a stand mixer and beat until creamy. Add the sugar and egg yolks and beat until light and fluffy. Beat in flour, buttermilk, and lemon juice until thoroughly mixed. Beat egg whites until stiff and gently fold into buttermilk mixture. Add nutmeg and pour into prepared pie shell. Bake until knife comes out clean, about 25-30 minutes. Remove from oven and cool to room temperature.
Photo of Lemon Buttermilk Pie
used under creative commons from little blue hen
Pie Dough Recipe
Makes two 9" Shells
1 1/2 cups all purpose flour1/2 cup pastry or cake flour
1 teaspoon fine sea salt
3/4 cup (1 1/2 sticks)unsalted butter, chilled & diced
4 tablespoons vegetable shortening, chilled
1/2 cup ice water
In a large bowl whisk flours and salt together. Using a large fork. pastry blender, or your hands cut butter into flour until it looks like coarse crumbs. Cut in the shortening until large curds form. Add ice water a tablespoon at a time until dough clings together.
Turn dough onto a floured pastry board and fold a couple of times. Dough will be soft, but will firm as it chills. Gather dough and shape into a round, flat disk. Wrap in plastic and chill in refrigerator for at least 2 hours.
photo of pie dough
used under creative commons from whitneyinchicago
For a Flaky, Tender Crust Follow These Tips
1. The secret to successful pie dough is chill! chill! chill! I chill the ingredients (butter, shortening, and water) and tools (bowl, measuring cup, pastry board).
2. Use a large, deep bowl and mix with your hands to get dry ingredients, butter, and shortening to the proper crumbly stage. Carefully add the ice water and mix with a large fork until dough sticks together.
3. Roll the dough from the center out to keep it even. As you roll lift the dough so it won't stick and turn an eighth at a time to keep it round.
4. To transfer the dough roll it up around your rolling pin and unroll it over the pie pan. Do not pull or stretch. This will cause the dough to shrink.
5. Once the crust is prepared, chill for at least half an hour before filling. This will allow the gluten to relax so that you have a tender crust.
You'll Need These to Bake Your Pies and Tarts In
A Great Little Pie Book!
apple, blackberry, or what about strawberry sour cream pie?
Mrs. Rowe's Little Book of Southern Pies
Amazon Price: $9.41 (as of 05/30/2012)
Chess Pie
A close cousin to buttermilk pie
Chocolate Chess Tarts with Rum Balls on Top
Chocolate Chess Tarts
1 5 ounce can evaporated milk
2 (1 ounce) squares semi sweet or bittersweet chocolate
¼ cup unsalted butter
2 large eggs
1 ¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup pecans, finely chopped
12 unbaked 3" tart shells
Whipping cream and strawberry slices for garnish
Preheat oven to 350 degrees. Place tart shells on an ungreased baking sheet.
Combine evaporated milk, chocolate, and butter in a small saucepan. Cook over low heat, stirring frequently until chocolate and better have melted. Remove from the stove to cool. Place sugar and eggs in a large bowl and whip to blend. Add cooled chocolate mixture and vanilla; mix thoroughly. Pour chocolate mixture into prepared tart shells.
Bake for 30 minutes or until set. Cool on a wire rack. Before serving garnish each tart with a dollop of whipped cream and a strawberry slice. Makes 12 tarts.
Recipe adapted from cooks.com
Photo used under creative commons from Apuch
What's Your Favorite Slice?
I'd Love to Hear From You!
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TheLifestyleChanger
Apr 7, 2012 @ 8:55 am | delete
- These are delicious recipes - thank you and Easter Blessings to you.
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Consultant609
Oct 23, 2011 @ 2:06 pm | delete
- Looks just like my grandmothers recipe - I can't wait to make it. Thank you for sharing.
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gonzalezdenise
Oct 20, 2011 @ 1:40 am | delete
- Yes, I want that buttermilk pie.
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SaintFrantic
Oct 19, 2011 @ 4:17 am | delete
- Great recipe.Thanks for sharing it.
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blanckj
Jun 2, 2011 @ 2:10 pm | delete
- Gosh that looks yummy. Thanks for sharing.
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by mcclainl
My earliest memories are kitchen memories. I started cooking when I was deemed old enough to safely reach the stove. I baked my first loaf of bread at... more »
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