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    Buttermilk Pie


    Source of Recipe


    Recipe from Martha Stewart

    List of Ingredients




    Graham Cracker coated pie crust:
    1 1/4 cups all-purpose flour
    3/4 teaspoon salt
    1/2 cup unsalted butter
    1/4 cup ice water
    4 graham crackers, finely ground (1/2 cup)

    Pie:
    3 cups buttermilk
    1/2 cup unsalted butter, melted and cooled
    8 large egg yolks
    2 teaspoons vanilla
    2 cups sugar
    1/2 cup all-purpose flour
    1/2 teaspoon salt
    1 tablespoon grated lemons, zest of

    Recipe



    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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