Buttermilked

I drink buttermilk straight, a lot. This is not the craziest thing ever!!!!!!, but it certainly raises more than a few eyebrows. I can’t help it. It might have something to do with being of scandinavian descent, but jesus christ, I go apeshit for all things dairy. I can’t explain it in a way that will make sense to any human being for whom a piece of cheesecake doesn’t bring more pleasure than just about anything. Add to that the fact that I’m in this sorta voracious stage of life right now where I want everything no matter if it’s good for me or not, and I want it now, and of course most of it’s not good for me, but I kinda don’t give a shit? All breathing in, no breathing out. This is where I’m AT. And I’m ENJOYING IT IMMENSELY.

So I was completely desperate to make this pie. This pie. This pie. This PIE. This is my new favorite pie. Did you hear that? Because that is a HUGE statement coming from me. HUGE. MASSIVE. GARGANTUAN. Because I. LOVE. PIE. Various pies have been jostling for the #1 position in my heart for YEARS. Strawberry Rhubarb is almost always the winner, but I love a good key lime, apple-cranberry, and of course peach-raspberry pie. But then came buttermilk pie, OUT OF NOWHERE. And it demolished all the fruit ones! It wins. This pie is amazing, and you’d be a fool to not make it. You don’t want to be a fool, do you reader?

Make it and then eat it cold, for breakfast, with currants. Seriously do this. It’s not a looker,  but everyone needs to eat some humble pie every now and then. Not that I’m going to NAME ANY NAMES or anything.

Buttermilk Pie
from Half & Half Cafe (with thanks to Maddy for sending the recipe to me)

6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 eggs, separated, at room temperature
3 tablespoons all-purpose flour
1 tablespoon lemon juice, more to taste
1/2 teaspoon freshly grated nutmeg
generous pinch salt
1 cup buttermilk, room temperature
1 9-inch pre-baked pie shell

1. Preheat oven to 350 degrees. Take the time to get your ingredients to room temperature.

2. In a bowl, using a whisk or electric mixer, mix butter and sugar until smooth and well blended. Add egg yolks and continue to mix. Mix in flour, lemon juice, nutmeg, and salt. Add buttermilk in a thin stream until just blended. Set aside.

3. In another bowl, whisk egg whites until they form soft peaks (when you pull the whisk up through the whites, they should hold some of their shape).

4. Gently fold egg white mixture into buttermilk mixture, by hand, until just combined. Mixture will be somewhat lumpy.

5. Pour filling into pie shell. Bake in middle of oven until pie is the palest shade of brown and the filling is mostly firm, except for a bit of jiggle in the center, 45 to 50 minutes. If edge of crust browns too quickly, cover with foil.

6. Cool on a rack.  Serve warm or chilled, with fresh berries.

Yield: 6 to 8 servings.

Web Exclusive: Rosenberg’s Blind Baking Tips

Custard pies always benefit from a blind baking home-made crust; your pie crust gets a head-start on cooking and develops a toothsome, rather than gummy integrity that contrasts well with the custard filling.

Step 1. Roll your pie dough out to somewhere between a 1/8 and 1/4″ thickness and transfer to a pie plate. I like to roll the edge of the dough underneath itself before fluting to give the ends a little more thickness. Refrigerate the formed pie shell for at least an hour, up to overnight.

Step 2. Preheat oven to 400. Spread a sheet of parchment paper or aluminum foil over the chilled dough so that it hangs a couple inches off of the sides of the pan. Pour in your beans or rice or pie weights, and bake the pie for 10 minutes. This weight gives the dough the structure it needs for baking, otherwise the sides would collapse.

Step 3. After 10 minutes, remove the pie from the oven and carefully remove the parchment or foil and all of the weights. Prick a few holes in the bottom of the crust with a fork and return to the oven (without weights) for another 3-5 minutes, until very lightly browned. Let cool. Pie crust can be made several hours ahead or even the day before.

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Author: katboda

Hey, cram it.

1 thought on “Buttermilked”

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