RECIPE: Buttermilk Bake-Off #4, Buttermilk Pie (Gluten-Free Option)

The buttermilk bottle seems absolutely bottomless. I don't know why, but the grocery store up the street does not offer smaller amounts of buttermilk. So I have used this buttermilk albatross as a way to share ideas on how to use up left over buttermilk in my posts this week.

When a few followers noticed this on my Facebook feed, they gratefully shared their ideas and recipes. My loyal follower and childhood friend who now lives in Texas, Jennifer, shared her easy and delicious buttermilk pie. I have since discovered it's a very traditional dessert in the South, and this is her family recipe. I added some spice and citrus to brighten up the buttermilk, but you can just keep it to simple vanilla for flavoring.

Also, as we have been doing more gluten free dishes for my daughter, I made this pie (shown here) with Pamela's Gluten Free Artisan flour blend. But you can just replace it with regular flour as my friend does.

This pie is amazing. And the "lazy girl pie crust" my friend shared was a keeper.


Buttermilk Pie (gluten-free optional)
Ingredients:

Filling:
1/2 cup softened butter
1 1/2 cups sugar
3 Tbsp. flour (or gluten free flour blend)
1/4 tsp salt
3 eggs
1 cup buttermilk
zest of 1 lemon
1/4 tsp. nutmeg
1 tsp. vanilla (optional)

Lazy Girl Crust:
buy a store bought crust OR
1 stick butter
2 Tbsp.sugar
1/4 tsp. baking powder
1 1/3 cup flour (or gluten free flour blend)

Directions:

Preheat oven to 400˚. Place a baking sheet on the lowest level rack in the oven.


Make the crust. Melt the butter in a glass or ceramic pie dish in the microwave. When melted, add the flour, baking powder and sugar in the dish. Mix and mash it all up with a fork. Then use your palm and fingers and press the crust flat into the pan, and push it up toward the edges as far as you can. Set aside.





With a hand mixer, beat the butter with the sugar. Add the flour, zest salt and nutmeg. Next whip the eggs until light and creamy. Add the buttermilk and whip well. Pour into the crust, place pan on the waiting baking sheet.

Bake the pie for 15 minutes at the high temp of 400˚. Then lower the temperature to 325˚ for 45 minutes, or until top is evenly lightly golden and filling is set.


Cool on a baking rack. Serve warm. But this pie is great cold, too. It was really yummy with my coffee this morning. It's great anytime!


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