Shelly's Recipe

Buttermilk Pie

Category: Pies - Cream and Custard

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 the recipe.

Preheat oven to 400°F.

Roll out second dough disk and cut decorative shapes out using small cookie cutter. Place cut-outs on parchment-lined baking sheet. Bake shapes for 9 to 12 minutes, or until golden brown.

Reduce oven temperature to 325°F.

For the Buttermilk Pie Filling:

In medium mixing bowl, cream butter and sugar with electric mixer. Beat until light and fluffy. Mix in flour and salt. Add eggs, one at a time, beating well after each addition. Mix in buttermilk and vanilla.

Pour into prepared pie shell and bake for 40-50 minutes, or until knife inserted into center comes out clean and top of pie is slightly browned. Let cool completely, then refrigerate for at least 1 hour.

For the Bourbon Whipped Cream:

Beat heavy cream and sugar together in bowl of electric mixer. When cream starts to thicken, gradually add bourbon. Beat until thick and fluffy, about 3 minutes. Store whipped cream in refrigerator until ready to serve.

Before serving, tile decorative cut-outs around outer edge of the pie crust. Slice and serve top with whipped cream with a pinch of cinnamon, if desired.