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Pie: Lemon Buttermilk Chess Pie

Source of Recipe


Internet






List of Ingredients



• Crust:
  
• 1 cup all-purpose flour
  
• 2 tablespoons sugar
  
• 1/8 teaspoon salt
  
• 1/4 cup chilled butter or stick margarine, cut into small pieces
  
• 3 1/2 tablespoons ice water
  
• Cooking spray
  
• Filling:
  
• 1 cup sugar
  
• 2 tablespoons all-purpose flour
  
• 2 teaspoons lemon rind
  
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon vanilla extract
  
• 2 large eggs
  
• 2 large egg whites
  
• 1 cup low fat buttermilk
  






Instructions



1. Preheat oven to 425 degrees.
   
   
2. To Prepare Crust: Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 4 inch circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12 inch circle. Freeze 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9 inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 425 degrees for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 350 degrees. Bake crust an additional 5 minutes; cool on a wire rack.
   
   
3. To Prepare Filling: Combine 1 cup sugar and next 6 ingredients (1 cup sugar through egg whites) in a bowl; stir with a whisk until well blended. Gradually stir in buttermilk. Pour into prepared crust. Bake at 350 degrees F for 40 minutes or until set, shielding crust with foil after 30 minutes, if necessary. Cool on a wire rack.