Buttermilk Pie

By carvalhohm

A light-as-air pie that's full of flavor. The browned top adds a toasty, caramelized note to the lemony buttermilk filling.

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, separated
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 baked pie shell
• 13-1/2 ounces (3 cups) all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1-1/2 ounces (3 tablespoons) cold unsalted butter, cut into small pieces
• 1-1/2 ounces (3 tablespoons) cold lard, cut into pieces
• 1-1/2 ounces (3 tablespoons) cold vegetable shortening, cut into pieces
• 1/2 cup plus 1-1/2 to 2 tablespoons ice water

Preparation

Step 1

1.Heat oven to 350 degrees . In mixer, combine butter and sugar until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg, and salt. With mixer running, slowly add buttermilk. In another bowl, whip egg whites until they form soft peaks. Pour a little of buttermilk mixture into whites; fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined. Pour custard into baked pie shell. Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 to 50 minutes. Cool on rack and serve warm or at room temperature. Refrigerate leftovers.

2. Serving Suggestions: This sweet-tangy pie is just great served with fresh fruit, especially raspberries, and a dollop of whipped cream. Or dress up a slice with a drizzle of berry coulis.

Baked Pie Shell;

In large bowl, sift together flour, sugar, and salt. Using just your fingertips, crumble butter, lard, and shortening together with flour, pinching until mixture looks coarse and crumbly, with butter no larger than pea-size. Dribble in 1 tablespoon of the water, mixing dough lightly with fork. Add more water, 1 teaspoon at a time, until dough holds together (pinch a piece between your fingers to test); you may not need all water.

Divide dough and gently press each half into disk with your hands. Refrigerate one disk at least 30 minutes before rolling it out; freeze other disk for future use.

Heat oven to 400 degrees. On lightly floured surface, roll dough into 14-inch round about 1/8 inch thick. Place dough in 9-inch pie pan and trim all but 1/2 inch of overhang, tucking excess under and crimping edge. Line dough with two sheets of foil to cover crust and weight it with dried beans or pie weights. Bake for 12 minutes. Remove weights and oil and bake until crust is golden brown, 5 to 8 minutes. If crust bubbles, gently push bubbles down withback of a spoon.