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Bourbon Buttermilk Pie

Source of Recipe

The Courier-Journal [Louisville]


List of Ingredients

Crust:
1 cup all purpose flour
6 tablespoons butter, cut into at least 8 pieces
1/2 teaspoon salt
1 egg
1 tablespoon cold water

Filling:
3 eggs
1 1/4 cups sugar
1/2 cup butter, melted
2 tablespoons all purpose flour
1 cup buttermilk
1/4 cup bourbon
1/4 teaspoon salt


Recipe

Crust:
Combine flour, butter and salt in a medium-sized bowl. Use a pastry cutter or two knives to cut the butter into flour until the mixture resembles coarse meal. In a small bowl, beat egg and water together. Stir into flour mixture until well combined, then press the mixture together with your hands to form a ball. Flatten the ball into a disk 1" thick, wrap in plastic and refrigerate. For easiest rolling let the dough chill 30-60 minutes. Roll to about 1/4" thick and press into a 9" pie plate. Heat oven to 400 degrees. Spray the dull side of aluminum foil with non-stick cooking spray. Put the sprayed side down and press the foil flat against the pie crust. Fill the crust with dry beans, rice, or aluminumg pie weights and bake 20 minutes, or until the pie crust is set. Remove the beans and foil.

Filling:
Beat eggs in a medium-sized bowl. Add sugar and butter and beat to blend. Beat in remaining ingredients. Pour into pie crust and place in the oven. Reduce oven temperature to 350 degrees and bake 40 minutes. The pie should be puffed in the center and will fall when it cools. Serves 8.