Best 6 Marthas Buttermilk Pie Recipes

BUTTERMILK PIE

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
• Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.

BUTTERMILK PIE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.
• Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.
• Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
• Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.
• Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with raspberry sauce.

BUTTERMILK-CARDAMOM PIE

Steps:

• Crust: In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or your fingers, cut in shortening and butter until mixture resembles coarse meal, with pea- to almond-size pieces of butter and a few larger chunks remaining (work quickly so that butter and shortening remain cold).
• In a small bowl, beat egg with 1/3 cup water and vinegar. Pour egg mixture around edges of flour mixture while working it in with a fork, just until dough starts to clump together. Add more water, 1 tablespoon at a time, if needed. Do not overmix. Lightly dust your hands and work surface with flour. Turn dough out onto surface and press it together. Divide dough in half, shape each half into a flat disk, and wrap in plastic. Refrigerate at least 30 minutes and up to 3 days.
• Place one disk of dough on a lightly floured surface (reserve remaining disk for another use). If dough is too firm, let stand 5 to 10 minutes before rolling. Dust a rolling pin with flour and roll out dough into a 12-inch round, about 1/8 inch thick. Brush off any excess flour after rolling. Fold dough in half or gently roll it up around rolling pin and lift to place in a 9-inch pie dish. Press dough lightly into bottom and up sides of dish. Using kitchen shears or a paring knife, trim to a 1/2-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Cover with plastic. Refrigerate or freeze at least 30 minutes.
• Preheat oven to 375 degrees with racks in center and lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake on lower rack 10 to 15 minutes. Remove beans or rice and parchment; bake on center rack until golden brown, about 5 minutes more. Transfer to a wire rack and immediately brush very lightly with egg white. Reduce oven temperature to 350 degrees.
• Filling: In a large bowl, whisk together sugar, flour, nutmeg, cardamom, and salt. In a small saucepan, heat butter and vanilla seeds over low, stirring occasionally, until butter is melted. Add butter mixture to sugar mixture and stir until thoroughly combined. Add eggs, one at a time, whisking after each addition. Whisk in buttermilk until smooth and well blended.
• Pour filling into warm crust. Place pie dish on a rimmed baking sheet; bake on center rack, rotating halfway through, until filling is set around edges but wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to a wire rack; let cool at least 1 hour before serving.

MARTHA'S BUTTERMILK PIE

Steps:

• Preheat the oven to 325 degrees.
• Combine sugar and flour in a large bowl. Add yolks and eggs, and whisk to combine. Whisk in butter, buttermilk, cream, zest, and vanilla until thoroughly combined. Pour into baked crust. Bake until filling is set but still wobbly, 45 to 55 minutes. Let cool to room temperature before serving.

BUTTERMILK PIE

Steps:

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

BUTTERMILK PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.
• Bake in the preheated oven for 60 minutes, or until golden brown.