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Yield/Servings:1 9-inch pie
Prep Time: 60 Cook Time: 45 Total Time: 105
Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, cold
1/4 cup water, cold
For the Buttermilk Pie Filling:
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 tablespoons all-purpose flour
Pinch of salt
3 eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons bourbon
For the Pie Crust:
Whisk together flour, salt and sugar in large bowl. Cube butter and add to flour mixture. Use pastry blender to cut butter into dry ingredients until pea-sized pieces of butter are scattered throughout. Add ice cold water 1 tablespoon at a time until dough starts to form into ball. Turn dough out onto work surface and knead briefly until consistent dough is formed. Divide dough in half and shape into 2 flat disks. Cover with plastic wrap and refrigerate for at least 1 hour.
Roll one dough disk into 12-inch circle. Press dough evenly into bottom and up sides of 9-inch pie plate. Fold edges under and flute with fingers or crimp with fork. Refrigerate while you prepare the rest of...
see full recipe at: goboldwithbutter.com
Recipe Source: goboldwithbutter.com
Buttermilk Pie
Category: Pies - Cream and Custard
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Yield/Servings:
Prep Time: 60 Cook Time: 45 Total Time: 105
Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, cold
1/4 cup water, cold
For the Buttermilk Pie Filling:
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 tablespoons all-purpose flour
Pinch of salt
3 eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons bourbon
For the Pie Crust:
Whisk together flour, salt and sugar in large bowl. Cube butter and add to flour mixture. Use pastry blender to cut butter into dry ingredients until pea-sized pieces of butter are scattered throughout. Add ice cold water 1 tablespoon at a time until dough starts to form into ball. Turn dough out onto work surface and knead briefly until consistent dough is formed. Divide dough in half and shape into 2 flat disks. Cover with plastic wrap and refrigerate for at least 1 hour.
Roll one dough disk into 12-inch circle. Press dough evenly into bottom and up sides of 9-inch pie plate. Fold edges under and flute with fingers or crimp with fork. Refrigerate while you prepare the rest of...
see full recipe at: goboldwithbutter.com
Recipe Source: goboldwithbutter.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.