BUTTERMILK PIE CRUST RECIPES
EASY CRUSTLESS BUTTERMILK PIE - ONE HAPPY HOUSEWIFE
This old-fashioned Southern treat is perfect for when you need a quick and delicious dessert. The warm, custard-like inside is so comforting. Just like grandma used to make.
Provided by Valerie Cooper
Categories Dessert
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 ° F
- In a large mixing bowl add all the ingredients and mix them with a hand mixer on medium speed until everything is combined into a smooth batter.
- Pour the batter into a 9-inch pie dish and bake on the middle rack for 45 to 50 minutes.
Nutrition Facts : Calories 262 kcal, CarbohydrateContent 39 g, ProteinContent 4 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 85 mg, SodiumContent 124 mg, FiberContent 1 g, SugarContent 33 g, ServingSize 1 serving
CLASSIC BUTTERMILK CHESS PIE | KITCHN
Here's how to make a classic buttermilk chess pie, with a crackly top crust and smooth custard-y center.
Provided by Meghan Splawn
Categories Dessert Pie Baked good Egg dish
Total Time 4740S
Prep Time 840S
Cook Time 3900S
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oven and prepare the pie crust. Arrange a rack in the middle of the oven and heat to 350°F. Line a regular 9-inch pie pan (not deep dish) with the pie crust. Be sure to press the dough into the sides, without any cracks or holes in the pie crust. Roll the edge of the crust down on itself about 1/4 inch and use your fingertips to flute the edge. Refrigerate the pie plate while preparing the filling.
- Make the filling. Place the eggs, sugar, flour, and cornmeal in a large bowl and whisk to combine. Add the buttermilk, butter, vanilla, and salt and whisk until smooth, about 1 minute.
- Fill the pie crust. Place the prepared pie crust on a baking sheet. Pull out the oven rack halfway and place the baking sheet on it. Pour the filling into the crust. Sprinkle the brown sugar evenly over the top — it's OK if it appears to sink into the filling slightly. Slide the oven rack back into place.
- Bake the pie until set, about 60 minutes. Bake, rotating halfway through, until the center of the pie is barely set in the center, reaches 200°F, and a skewer inserted in the center comes out clean, 50 to 60 minutes total.
- Cool the pie completely before slicing. Let the pie cool completely on a wire rack before serving, 3 to 4 hours.
Nutrition Facts : SaturatedFatContent 7.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 49.8 g, SugarContent 30.8 g, ServingSize Serves 8, ProteinContent 6.1 g, FatContent 15.9 g, Calories 366 cal, SodiumContent 314.9 mg, FiberContent 0.7 g, CholesterolContent 0 mg
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CHOCOLATE BUTTERMILK PIE RECIPE | SANDRA LEE | FOOD NETWORK
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Reviews 3.9
Total Time 2 hours 40 minutes
Category dessert
Cuisine american
Reviews 3.9
Total Time 2 hours 40 minutes
Category dessert
Cuisine american
- Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.
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OLD-FASHIONED LEMON BUTTERMILK PIE RECIPE | KARDEA …
From foodnetwork.com
Reviews 4.9
Total Time 2 hours 20 minutes
Category dessert
Reviews 4.9
Total Time 2 hours 20 minutes
Category dessert
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn’t ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
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BUTTERMILK PIE RECIPE - FOOD.COM
This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 395.9 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 395.9 per serving
- I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).
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BUTTERMILK PIE WITH PECANS RECIPE: HOW TO MAKE IT
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.—Kathy Harding, Richmond, Missouri
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 30 minutes
Category Desserts
Calories 591 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 30 minutes
Category Desserts
Calories 591 calories per serving
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°. , In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla., Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary., Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.
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PERFECT PIE CRUST RECIPE - NYT COOKING
This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust pie. (If you make it by hand, you can even triple or quadruple the recipe.) If you’d prefer to use a food processor, you can, and it’s a good idea if you have warm hands. To do so, pulse the butter into the flour mixture a few times, until the butter is the size of walnut halves or peas, then transfer the mixture to a medium bowl and proceed with adding the water. (Adding the water in the food processor often leads to hydration problems and overmixing, which is why you should do that part by hand no matter what.) The dough keeps in the refrigerator for up to 2 days and in the freezer for up to 3 months (thaw it overnight in the refrigerator before rolling it out).
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
- Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)
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One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 25 minutes
Category Desserts
Calories 357 calories per serving
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 25 minutes
Category Desserts
Calories 357 calories per serving
- Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour., Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.) , For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal., Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.
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OLD-FASHIONED LEMON BUTTERMILK PIE RECIPE | KARDEA BROWN ...
From foodnetwork.com
Reviews 4.9
Total Time 2 hours 20 minutes
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- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn’t ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
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EASY CRUSTLESS BUTTERMILK PIE - ONE HAPPY HOUSEWIFE
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