Post by PurplePuppy on Jun 17, 2021 2:36:20 GMT -5
Red, White, and Blue Buttermilk Pie
FOR THE CRUST:
1 1/4 cups all-purpose flour, divided
2 Tbsp granulated sugar, divided
1/2 tsp salt
1/2 cup cold butter (1 stick), cubed
1/4 cup ice water
FOR THE FILLING AND TOPPING:
1 cup granulated sugar
1 tsp lemon zest
1 Tbsp flour
1/4 cup butter (1/2 stick), melted
1 cup buttermilk
2 tsp vanilla extract
1 cup heavy whipping cream
1 pint fresh red raspberries
1/2 cup fresh cup blueberries
FOR THE CRUST:
Preheat oven to 325˚F. Combine 3/4 cup flour in a large bowl with sugar and salt. Stir well. Add butter to flour mixture and cut in using a dough cutter or two forks until a sandy mixture is formed. Add the rest of the flour and add the water 1 tablespoon at a time.
Only add enough water to make a loose dough and then stop mixing. Roll out dough on floured work surface. Cut a 9 1/2” circle from the dough. Place this into a 9” pie pan and crimp edges with fork or with fingers. Trim any excess crust from the edge of the pan.
FOR THE FILLING:
In a medium bowl combine eggs, sugar, and lemon zest. Add in flour and butter and stir well. Pour in the vanilla extract and buttermilk and stir again. Pour into pie crust.
Bake for 50 minutes or until custard-like pie is set. Allow to cool for 2 hours on cooling rack.
When ready to serve pie whip the heavy cream until stiff peaks form. Spread cream on cooled pie and decorate with berries.