Buttermilk Pie

• Serves: 8

• Contributor: Katelin

Ingredients

Crust

• 1 single crust pie dough - recipe at cookscountry.com/piedough
• 1 large egg white, lightly beaten

Filling

• 3/4c + 2t sugar
• 1T cornstarch
• 3/4t salt
• 2 large eggs
• 5 egg yolks
• 1 3/4c buttermilk
• 1/4c heavy cream
• 4T unsalted butter, melted
• 2t distilled white vinegar
• 1.5t vanilla extract

Instructions

1. Roll dough into 12" circle on a lightly floured counter then transfer to a 9" pie plate. Fold overhanging dough under itself so the edge of the fold is flush with the outher rim of the plate. Crimp edge. Refrigerate for 40 minutes then freeze for 20 minutes.
2. Adjust oven racks to upper middle an dlower middle positions and heat oven to 375F.
3. Line chilled pie shell with two layers of parchment paper and fill with pie weights. Place pie plate on rimmed baking sheet and bake on lower-middle oven rack until lightly golden around edges (20-25 minutes)
4. Remove parchment and weights. Rotate sheet and continue baking until golden brown (5-7 minutes).
5. Brush surface of hot crust with egg white (you won't need all of it) and bake for 1 minute longer.
6. While the pie crust is baking, whisk 3/4c sugar, cornstarch, and salt together in a large bowl.
7. Whisk eggs and yolks into the sugar mixture until well combined.
8. Whisk buttermilk, cream, melted butter, vinegar, and vanilla into sugar-egg mixture until incorporated.
9. Reduce oven temperature to 300F. Whisk buttermilk mixture to recombine and pour buttermilk mixture into the hot pie shell. Bake for 10 minutes.
10. Sprinkle remaining 2t of sugar evenly over top of pie. Continue to bake until cinter jiggles slightly when pie is shaken (30-40 minutes)
11. Remove pie from oven and increase oven temperature to 450F.
12. Once oven comes to temperature, place pie on upper-middle oven rack and bake until golden brown on top (5-7 minutes).
13. Let pie cool on a rack for 30 minutes.
14. Transfer to refrigerator to chill for 3 hours.

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CategoryRecipesDessert