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8 servings
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Ingredients
All Butter Crust
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup butter cut into 1/4-inch cubes and chilled
- 8-10 tbsps ice water
Buttermilk filling
- 1/2 cup butter softened
- 1 1/4 cup sugar
- 3 tbsp flour
- 1/4 tsp salt
- 3 eggs
- 1 cup buttermilk
- 1 tbsp lemon juice fresh is best
- 1 tsp vanilla extract
Ingredients
All Butter Crust
Buttermilk filling
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Instructions
All Butter Crust
- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- To make one pie, remove one of the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll. Store the other one in a ziplock bag and place in the freezer if not using right away.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is around 10 inches or the thickness of the crust is 1/4 inch thick.
- Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
Buttermilk filling
- Preheat oven to 350 degrees.
- Beat butter and sugar in a large mixing bowl till creamy.
- Add flour, salt, and eggs. Beat till smooth.
- Add buttermilk, lemon juice, and vanilla and blend well. Mixture may appear curdled but it's normal.
- Pour filling into a 9" pie crust.
- Place pie pan on a cookie sheet and bake for 50-55 minutes or till lightly browned on top and mostly set.
- Place pie on a cooling rack and cool for at least 30 minutes. Serve at room temperature, and refrigerate any leftovers.
Recipe Notes
Adapted from : Five Heart Home and Creations by Kara
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