This pie was revolutionary for me. Been debating buttermilk pie for a long time; felt chess pie (a southern standard) was too sweet and buttermilk pie sounded bland. Finally found a great recipe that wasn’t too sweet and had a perfect texture. It is from a great new cookbook; “Pie Academy” by Ken Haedrich. This was the first thing I baked from it. Won’t be the last. This guy knows pies!
FYI: It doesn’t have a strong buttermilk presence, more of an undertone. The main thrust is a delightful light caramel flavor and that creamy texture I was hoping for. It is otherwise neutral and perfect all by itself.
Of course, I made my pie gluten free; used my trusty favorite pie crust and put 3 tbsp. of King Arthur basic gf blend in it in place of all purpose flour.
Indiana Buttermilk Pie
One pie crust; prebake it for 10 min at 375. I let mine cool about 10-15 min before filling it. Here’s my recipe:
1 c plus 2 tbsp King Arthur basic gf flour mix
2 tbsp sweet rice flour
1 Tbsp. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Directions: Spray a nine inch pie pan with cooking spray, dust with white rice flour. Set aside. Half the time, no 90 percent of the time I don’t bother…
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes. Roll out and fit into pie pan, don’t leave the center too thick! Bake at 375 for 10 minutes. Let cool at least 10 min before filling.
½ c packed light brown sugar
½ c sugar
3 Tbsp flour (I used King Arthur basic gf blend)
1/8 tsp salt
3 lg eggs plus one yolk
1 tsp vanilla
1 ½ c. buttermilk
3 tbsp. unsalted butter; melted
Directions: I used my stand mixer (you can use a food processor too or even a portable mixer). I put the dry ingredients in the bowl and mixed them briefly. Add the eggs and yolk and mix well. Add rest of ingredients; blend until all smooth; check to make sure the very bottom got blended too. Oven should be 350 degrees. Put pie shell on a baking sheet or pie drip pan and carefully pour in the creamy mixture. Bake on lowest shelf for about 40 min. Do not let it come out jiggly; should be fairly firm. Let cool on rack until room temperature before slicing. It is also nice chilled. Enjoy!