« Not only is this buttermilk pie easy to make and beautiful to look at, it’s also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better. »
- 1 prepared dough for 1 (9-inch) single crust pie
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups white sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated nutmeg
- Zest from 1 lemon
- Juice from 1 lemon
- 1 cup buttermilk
Prep : 20 m Cook : 1 h Ready In : 1 h 20 m
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn’t bubble up with you bake it.
- Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
- Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
- Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
- Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy « jiggle. » Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.
Source : allrecipes.com