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Buttermilk Pie

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“A Southern treat from Martha Stewart”
READY IN:
3hrs 45mins
YIELD:
1 10inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. For crust: Use a 10-inch pie plate.
  2. Pulse flour and salt in food processor.
  3. Add butter and pulse until mixture resembles coarse crumbs.
  4. With machine running, add ice water a little at a time until dough just holds together.
  5. Turn out dough onto a lightly floured work surface and flatten into a disk.
  6. Wrap in plastic and refrigerate for 1 hour.
  7. Spread graham crumbs on clean work surface.
  8. Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.
  9. Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.
  10. For Pie: Preheat oven to 400 degrees.
  11. Prick bottom of shell with a fork, line shell with foil, fill with dried beans and bake until edges are lightly browned- about 25 minutes.
  12. Remove foil and bake another 10 minutes to lightly brown bottom of crust.
  13. Cool completely.
  14. Reduce oven to 350.
  15. In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.
  16. In another bowl combine sugar, flour and salt.
  17. Whisk liquid ingredients into dry ingredients.
  18. Pass through a fine strainer into a clean bowl.
  19. Stir in lemon zest.
  20. Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.
  21. Cool and refrigerate at least 4 hours.
  22. Serve with berry sauce.

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