Buttermilk Pie With Shortbread Crust Recipes

BUTTERMILK PIE IV

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
• Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

BUTTERMILK PIE WITH SHORTBREAD CRUST

Steps:

• 1. Finely crush cookies. In medium bowl stir together cookie crumbs and 3 tablespoons butter. Press onto bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. (Completely cover entire pie plate. Do not leave any holes in crust.) Refrigerate until ready to use. 2. In large mixer bowl beat sugar, sugar substitute and 1/2 cup butter on medium speed of electric mixer until combined. Add eggs, one at a time, beating well after each addition.3. In small bowl stir together flour and salt. Add to sugar mixture. Beat until combined. Gradually beat in buttermilk and lemon extract.4. Pour into crust. Bake at 325°F about 1 hour or until set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

BUTTERMILK PIE

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
• Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.

PERFECT BUTTERMILK PIE

Steps:

• Cream butter and sugar together.
• Add egg yolks and beat well.
• Add flour, salt, lemon juice and rind; mix thoroughly.
• Add buttermilk and mix well.
• Fold in beaten egg whites.
• Pour filling into crust and bake for 10 minutes at 450 degrees.
• Lower heat to 350 degrees and continue baking 40 minutes.
• May need to cover crust edges with foil it starts to get too brown.

CHEF JOHN'S BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
• Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
• Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
• Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
• Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

IMPOSSIBLE BUTTERMILK PIE

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate.
• Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

BUTTERMILK PIE CRUST DOUGH

Steps:

• Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
• Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
• Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
• Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

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.

MARTHA'S BUTTERMILK PIE

Steps:

• Preheat the oven to 325 degrees.
• Combine sugar and flour in a large bowl. Add yolks and eggs, and whisk to combine. Whisk in butter, buttermilk, cream, zest, and vanilla until thoroughly combined. Pour into baked crust. Bake until filling is set but still wobbly, 45 to 55 minutes. Let cool to room temperature before serving.

BUTTERMILK PIE WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 325 degrees F. In a mixing bowl, combine all ingredients for the crust. Press into a 9-inch non-stick pie pan. Set aside.
• Cream together the butters with the sugar and Splenda in electric mixer bowl until light and creamy. Add the non-fat dry milk to the butter and mix; beat well.
• Adding one at a time and mix well after each addition, add flour, egg yolk, lemon extract, and buttermilk.
• Fold in the beaten egg whites.
• Pour the filling into the pie shell. Bake for 45 minutes, until pie is firm in center.