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Heartland Buttermilk Pie




Source of Recipe


Internet


List of Ingredients




Pie Crust
Or use a prepared crust: makes things simpler

1 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1 large egg yolk
1 teaspoon pure vanilla extract
1 to 2 tablespoons cold water, as needed

Make the pie crust:

First, combine the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Cut the 1/2 stick of butter into pieces and add to the flour mixture; pulse for about 20 seconds, or until the butter resembles course crumbly meal. Then add in the egg yolk, vanilla and a sparse tablespoon of cold water, and pulse just long enough for the dough to hold together. Add a few extra drops of water as needed for the dough to reach the consistency of cookie dough. Roll into a ball, flatten into a disk, and wrap in plastic. Chill the dough in the refrigerator for at least 20 minutes. (Note: The dough can at this point be chilled for up to 5 days.)

Second, on a clean dry surface sprinkled with a little flour, roll the chilled dough into a 12-inch-diameter circle. Brush off any excess flour, then line a 9-inch pie or tart pan with the dough and chill in the refrigerator for another 30 minutes.

Third, line the bottom of the chilled crust with foil, fill it with pie weights and bake in a 400°F oven for 10 minutes. Cool on a baking rack and remove the foil and pie weights. The crust will be partially baked and have a pale golden hue.

LEMON BUTTERMILK FILLING

2/3 cup dark raisins
3 large eggs
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/4 cup all purpose flour
2 cups buttermilk
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
Zest from 1 lemon
1/4 teaspoon nutmeg

Make the filling:

First, plump the raisins by soaking them for 30 minutes in a bowl of warm water; then drain thoroughly. Whisk together the eggs, butter and sugar in a stainless mixing bowl.

Second, whisk the flour into the buttermilk until smooth. Heat the buttermilk in a small saucepan, stirring constantly, until it just begins to thicken and bubble. Stir a 1/2 cup of the thickened buttermilk into the egg mixture to temper it, then blend the two mixtures together completely.

Third, whisk in the vanilla, lemon juice and zest and add in the plumped raisins. Pour the filling into the prebaked pie shell and sprinkle the nutmeg on top.

Finally, bake the pie at 350°F for 30 to 35 minutes. The pie is done when the custard has begun to rise evenly and a knife inserted into the custard comes out clean. The tart can be served cooled to room temperature or it can be made the day before and then chilled overnight, covered.



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