Tuesday, April 23, 2013

Buttermilk Pie

Buttermilk Pie Recipe

Buttermilk pie first popped up on my radar a little over a year ago. I read about it on a few different websites and, honestly, was a little perplexed by it. I wondered if a pie that was flavored primarily by buttermilk could be all that great to eat. Sure, I love to bake with buttermilk; I love the moist, subtle tang it gives to baked goods. However, a pie wholly flavored (well, mostly flavored) by buttermilk? That was a different beast altogether. I wasn't sure how I would feel about it until I saw that the top of the custard pie is sprinkled with sugar so that it develops a burnt, crackly crust like creme brûlée. I can't ever say no to creme brûlée, so I determined that it was essential for me to try buttermilk pie.

Buttermilk Pie Recipe

From what I've read, buttermilk pie is a Southern food tradition in the U.S., but it originated in the United Kingdom. It's similar to chess pie, but does not include cornmeal, which is an essential component to chess pie. Buttermilk pie is made by simply whisking together a custard filling of sugar, cornstarch, eggs, buttermilk, cream, melted butter and some vanilla for flavor. It's poured into a pie crust and baked, with a higher temperature at the end to caramelize the sugar topping.

The resulting pie, after cooling and left to chill in the refrigerator, has a firm, custard-like consistency with a smooth, tangy flavor. Suffice it to say, if you love including buttermilk in your baked goods, you'll absolutely love this pie! That caramelized topping will certainly garner bonus points if you're a creme brûlée fan as well. I really enjoy discovering new-to-me regional recipes and making them come to life in my own kitchen.

Do you have any favorite recipes from your corner of the world?

Buttermilk Pie Recipe

One year ago: No-Bake Banana Split Dessert
Two years ago: Top 10 List: Favorite Cookie Recipes

Yield: 8 servings

Prep Time: 3 hours

Cook Time: 1 hour 30 minutes

Total Time: 6 hours 30 minutes

Buttermilk Pie boasts a creamy, custard-like filling with a slight tang from buttermilk and a crackly sugar crust.


For the Pie Crust:
1¼ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
4 tablespoons vegetable shortening, cut into small pieces and chilled
6 tablespoons unsalted butter, cut into small pieces and chilled
3 to 4 tablespoons ice water
1 egg white, lightly beaten

For the Filling:
¾ + 2 teaspoons cup granulated sugar, divided
1 tablespoon cornstarch
¾ teaspoon salt
2 eggs
5 egg yolks
1¾ cups buttermilk
¼ cup heavy cream
4 tablespoons unsalted butter, melted
2 teaspoons distilled white vinegar
1½ teaspoons vanilla extract


1. Make the Pie Crust: Place the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the chilled shortening and pulse until coarsely ground (about 5 to 6 pulses). Add the chilled butter and pulse until mixture resembles coarse crumbs (about 10 pulses). Transfer the mixture to a large bowl. Sprinkle 3 tablespoons ice water over the flour mixture. Using rubber spatula, stir the mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

2. Let the chilled dough stand at room temperature for 10 minutes. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a pie plate and fold any overhanging dough underneath itself so the edge of the dough is flush with the outer edge of the pie plate. Crimp edges as desired. Refrigerate the dough-lined pie plate for 40 minutes, then place in the freezer for 20 minutes. While the crust is in the freezer, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 375 degrees F.

3. Line the chilled pie plate with two pieces of parchment paper, allowing the parchment edges to hang over the edges of the pie crust. Fill the lined pie crust with pie weights, place on a lined baking sheet and bake on the lower-middle oven rack until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and pie weights, rotate the baking sheet and continue to bake until the crust is golden brown, 5 to 7 more minutes. Brush the surface of the hot crust with the egg white and bake for an additional 1 minute.

4. Make the Pie Filling: While the crust is baking, prepare the pie filling. In a large bowl, whisk together ¾ cup of the sugar, the cornstarch and salt. Add the eggs and egg yolks and whisk to thoroughly combine. Add the buttermilk, heavy cream, melted butter, white vinegar and vanilla extract, and whisk until completely combined.

5. Once the crust is done, reduce the oven temperature to 300 degrees F. If the pie filling has been sitting for a few minutes, give it a short whisk to recombine, then transfer to a 4-cup measuring cup (or other large bowl/cup with a spout). Leaving the pie crust in the oven (just slide the oven rack out a bit), carefully pour the filling into the hot pie shell. Bake for 10 minutes.

6. Again, leaving the pie crust in the oven and just sliding the oven rack out, sprinkle the remaining 2 teaspoons of sugar evenly over the top of the pie. Continue to bake until the center jiggles slightly when the pie is shaken, 30 to 40 minutes. Remove the pie from the oven and increase the oven temperature to 450 degrees F. Once the oven comes to temperature, place the pie on the upper-middle rack and bake until the top is golden brown, 5 to 7 minutes.

7. Remove from the oven and place the pie plate on a wire rack and allow to cool for 30 minutes. Transfer the pie to the refrigerator and chill for at least 3 hours before serving.

(Recipe from Cook's Country)

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Sunday, April 21, 2013

Gluten-free Strawberry-Plum Hand Pies – WTHI

Gluten-free Strawberry-Plum Hand Pies
I really wanted to make these for the kids, now that fresh strawberries and other fruits were coming into season. But in a house without gluten, I had to come up with a satisfactory dough recipe. Basically, with pie dough you're looking for flaky ...

and more »

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Frozen Pie Recipes

When the weather is warm, and even when it's cold, our frozen pies are definite crowd pleasers.

First up: Fresh, seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

View Recipe: Frozen Blackberry-Lemon Chiffon Pie

via pie http://feeds.cookinglight.com/~r/cookinglight/food/~3/5aJ3Ajo62Wc/

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Saturday, April 20, 2013

Rhubarb Meringue Pie – The Independent

Rhubarb Meringue Pie
The Independent
To make the pastry, put the flour, butter and a pinch of salt into a food processor and whizz until the mixture resembles breadcrumbs. Add the caster sugar and whizz again. Pour in the egg and 2 tbsp k of chilled water and pulse until the pastry comes ...

via pie http://www.pastrytalk.com/?p=101462&utm_source=rss&utm_medium=rss&utm_campaign=rhubarb-meringue-pie-the-independent

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Pillsbury Strawberry Rhubarb Pie Pops

Strawberry rhubarb pie pops are a fun way to savor these seasonal fruits.  This dessert transforms pre-made pie dough into a miniature hand held pie.  Pie pops are great for parties, bake sales, or just to do something a little different.

Pillsbury Pie Pops
Recipe Courtesy of


¾ cup frozen strawberries, thawed, chopped, drained, juice reserved
1/3 cup granulated sugar
2 teaspoons cornstarch
1 cup frozen chopped rhubarb, thawed
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
8 craft sticks (flat wooden sticks with round ends)
1 egg white, beaten
1 teaspoon sugar
1/3 cup powdered sugar, if desired
2 to 3 teaspoons milk, if desired


Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup granulated sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.

Remove pie crusts from pouches; unroll on work surface. Using 3 1/2-inch round cutter, cut out 16 rounds (8 rounds per crust). Place 8 rounds on ungreased cookie sheet. Spoon strawberry-rhubarb mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in filling of each.

Flatten remaining rounds to 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit on top of each. Brush tops with egg white; sprinkle with 1 teaspoon sugar, dividing evenly among pops.

Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving. Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle over pops; let stand until set, about 30 minutes.

via pie http://www.foodista.com/blog/2013/04/20/pillsbury-strawberry-rhubarb-pie-pops

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Friday, April 19, 2013

Quick and Easy: Chocolate Whoopie Pie

When you need a chocolate fix, who has time to whip something up from scratch? Now, you will! This recipe for quick and easy whoopie pies is a time saver. 

Chocolate Whoopie Pies

For the Pies

Butter 110 g

Sugar 175 g

Egg1 each, beaten

Milk 125 ml

Cocoa powder 3 tbsp

Flour 300 g

Baking powder 1 tbsp

Salt 1 pinch

Click here for complete instructions

If you love whoopie pie making, check out these delicious ideas from Foodista members:

All the Whoopie pies you can handle

via pie http://www.foodista.com/blog/2013/04/18/quick-and-easy-chocolate-whoopie-pie

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Caramel, chocolate and almond praline brownie pie – Taste.com.au

Caramel, chocolate and almond praline brownie pie
Make Pastry: Rub butter and flour together until mixture resembles breadcrumbs. Stir in sugar, almonds and egg yolk. Knead gently until smooth. Press dough over the base and side of prepared tin. Prick base with a fork. Cover. Refrigerate for 1 hour ...

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Wednesday, April 17, 2013

Easy Dessert: French Silk Chocolate Pie

This easy and classic chocolate pie recipe from Pillsbury is the ultimate in chocolate decadence! Whip this pie up in less than an hour (plus bake time) and you'll have a delicious dessert to serve your guests - without breaking a sweat.

French Silk Chocolate Pie
Serves 10

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3 ounces unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 eggs
1/2 cup sweetened whipped cream
Chocolate curls

Click here for the instructions.

via pie http://www.foodista.com/blog/2013/04/16/easy-dessert-french-silk-chocolate-pie

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Saturday, April 13, 2013

Cookie Cake Pie

Cookie Cake Pie

Ever have those days when you're craving a sweet dessert, but can't decide what to make?  Well, this Cookie Cake Pie recipe is sure to satisfy just about every craving…and more!

I found this awesomely delish idea over at Smocked Auctions and knew I had to give it a try. And when I used Betty Crocker mixes and Pillsbury refrigerated pie crust, this version came together even quicker and easier! With a layer of chocolate chip cookie dough, rainbow chip cake mix, and sweet vanilla frosting – all situated on a flaky pre-made pie crust – this dessert has a little something for everyone to enjoy!

And  I should note  that this recipe makes two pies. Yes, two. One for you, and one to share. Or two for you!

Here's the how to!

Ingredients for Cookie Cake Pie recipe.

Start by gathering your 4 main time-saving ingredients.

Add a refrigerated pie crust to each pie plate.

Lay the two pie crusts out in your pie plates.

Add cookie dough and cake batter over pie crust.

Mix up your cookie dough, divide into two portions, and press it evenly into the bottom of the two pie crusts.  Repeat with the cake batter.

Bake until cake is golden brown.

Bake for 40-45 minutes or until the cake batter is cooked through.  Remove and let pies cool.

Cpread vanilla frosting over the top and add colored sugars if you want to.

Then spread them with a generous layer of vanilla frosting.  Then sprinkle with sanding sugars.

Repeat layers with the other pie crust.

Repeat with the other pie.

Cake Cookie Pie dessert recipe.

Slice and serve!

More Pies to Open Your Eyes

So you've got a sweet tooth, huh? We can help with that:

Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile — and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!

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Friday, April 12, 2013

Recipe: Lemon meringue pie – New Zealand Herald

Recipe: Lemon meringue pie
New Zealand Herald
Line an 18cm pie tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 15 minutes or until firm. 3. Line the pastry case with non-stick baking paper and fill with uncooked rice or baking weights. Bake for 15 minutes ...

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Simply Special: bacon and egg pie – Herald Scotland

Simply Special: bacon and egg pie
Herald Scotland
Bacon and egg pie. I made this recipe about three or four years ago on tv and, of all the things I've made, it must have been one of the most talked about. Did you just crack the eggs right into the pastry? Yes. Did you not cook the pie pastry first ...

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Tuesday, April 9, 2013

Flaky, tender pie dough has her rolling in compliments – The Landmark

Flaky, tender pie dough has her rolling in compliments
The Landmark
Lucy Parker makes dough for her pies – the key to her success. Phyllis Lucy Parker makes dough for her pies – the key to her success. Phyllis Boothphoto Pastry is a science. That's the belief of Princeton pastry maker Lucy Parker, who has spent ...

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