Buttermilk Pie

By sugarbear

Ingredients

• 1 prepared 9-inch pie shell, well chilled
• 1/2 cup (1 stick) unsalted butter, cut into bits and softened
• 1 1/2 cups granulated sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1 tablespoon finely grated orange zest
• 5 large eggs
• 1 1/4 cups low-fat buttermilk, divided use
• 3 tablespoons sour cream

Preparation

Step 1

Heat oven to 325 degrees.
In a stand mixer with a wire whip attachment, cream the butter and sugar until light and fluffy, 5 to 6 minutes. Beat in the flour, cornstarch, salt and orange zest until smooth. Break the eggs into a 1-quart bowl, then beat them, one at a time, into the creamed butter and sugar mixture until smooth, incorporating each egg thoroughly before the next addition. Beat in the buttermilk and sour cream in thirds, being sure to incorporate after each addition. Pour into prepared pie crust and bake on the lower rack of the oven until the pie is lightly browned on top and the center is set, 50 to 60 minutes. The center will jiggle as one mass rather than ripple like water when shaken gently.
Cool pie on a wire rack before cutting or covering and refrigerating. Serve warm or cold, but don’t slice while hot - the filling won’t hold up. You can test by cutting a slice and starting to lift it out. If it pulls away cleanly form the rest of the pie, it’s cooled enough to slice. If the filling runs back together, let it cool awhile longer. Serve with macerated fresh fruit.