Buttermilk Pie With Raspberry Sauce Recipes

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

BUTTERMILK PIE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.
• Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.
• Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
• Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.
• Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with raspberry sauce.

BUTTERMILK PIE WITH WARM RASPBERRY SAUCE

Steps:

• Pre-bake the pie crust at 350 for 10 minutes. Remove from oven and let cool to room temperature.
• Preheat oven to 400 F.
• In a large bowl whisk the dry ingredients together: flour, baking soda, baking powder and sugar.
• In a separate bowl mix the wet ingredients together: eggs, buttermilk, lemon juice, vanilla and melted butter.
• Add the dry ingredients to the wet ingredients and mix together until combined.
• Pour mixture into prepared pie crust and bake for 10 minutes at 400 degrees. Keep the pie in the oven and reduce the heat of the oven to 350 F. and bake for another 30 minutes longer, or until a tooth pick test comes out dry.
• Remove from oven and let cool slightly. Serve warm with raspberry sauce, fresh raspberries and sweetened whipped cream.
• In a small sauce pan on medium high, heat the water, sugar and raspberries for 4 minutes until the sugar is dissolved. Stirring continually.
• Turn heat off but keep the sauce pan on the burner.
• With a handheld blender on low speed puree the raspberries in the sauce pan to make a sauce. Serve warm.

BERRY BUTTERMILK PIE

Steps:

• Preheat the oven to 400ºF.
• Cream the butter and sugar until light and fluffy, then add the eggs one at a time and beat until well-blended.
• Add the buttermilk, vanilla and lemon zest. Mix well, pour into the pastry shell and bake for 5 minutes.
• Reduce the heat to 350ºF and bake for an additional 40 minutes or until the custard sets.
• Cool on a wire rack and chill before serving.
• Serving: In a blender or food processor, puree the berries with the confectioners' sugar, top each pie slice with the berry sauce and one whole strawberry.

CLASSIC BUTTERMILK PIE

Steps:

• In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
• Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
• Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
• Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.