Food & dining

Recipe for classic Southern buttermilk pie with buttermilk crust

Southern buttermilk pie with buttermilk crust

Jerrelle Guy for the boston globe

Southern buttermilk pie with buttermilk crust

Makes 1 9-inch deep-dish pie

This is a family recipe for a classic buttermilk pie, but the margarine has been replaced with butter and the crust given a subtle zing with buttermilk. Baked in a deep-dish pie pan, it takes around an hour to cook on low heat and requires plenty of time to cool, giving it its signature, satin texture that dissolves in your mouth. It can be served at room temperature or chilled. Garnish with fresh berries and whipped cream, if you like.

PASTRY

cups flour
1tablespoon sugar
½teaspoon salt
½cup (1 stick) cold butter, cut up
4tablespoons cold buttermilk
Extra flour (for dusting)

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1. In a food processor, pulse the flour, sugar, and salt together until combined. Add the cubes of butter, and pulse on and off until the mixture resembles coarse sand.

2. Add in the buttermilk, a tablespoon at a time, pulsing until clumps form in the dough. Turn the mixture out onto a floured surface, kneading slightly to form it into a disc. Wrap the disc in plastic wrap and refrigerate for 1 hour.

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FILLING

½cup (1 stick) butter, melted
cups sugar
1tablespoon flour
teaspoons vanilla extract
¾teaspoon salt
3eggs
1cup buttermilk, plus more for brushing
Extra flour (for dusting)

1. Set the oven at 400 degrees. Butter a 9-inch deep-dish pie pan and set aside.

2. In a large mixing bowl, whisk together melted butter, sugar, flour, vanilla, and salt. Beat in the eggs one at a time. Whisk in the buttermilk and set aside.

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3. On a lightly floured surface, roll the disc of dough out into a 22-inch round, inch in thickness. Fold the dough loosely around the rolling pin to help transfer it to the buttered pie dish. Ease it into the pan. Leaving ¾ of an inch of dough hanging over the edge, trim away any excess using a pair of scissors. Crimp the edges with your fingers. Pour the buttermilk filling into the crust, and brush the crimped edges with the extra buttermilk to help brown.

4. Place the pie on a rack in the middle of the oven and cook for 10 minutes. Lower the oven temperature to 350 degrees and cook for another 50-60 minutes or until filling is set. Set the pie on a rack to cool for at least 1 hour, or chill in the refrigerator before serving. Jerrelle Guy. Adapted from Doris Haywood

Jerrelle Guy can be reached at jerrelleguy@gmail.com.
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