It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust until custardy and fragrant. This recipe comes from cookbook author (and Martha's longtime friend) Sara Foster, who learned it from her mother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 18
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.
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Shark Man
[email protected]This pie is amazing! The cardamom flavor is subtle but noticeable, and the pie is creamy and smooth. I will definitely be making this pie again and again.
Haybat Khan
[email protected]This pie is so delicious! The cardamom flavor is perfect, and the pie is creamy and smooth. I highly recommend this recipe.
KiLLeR Gaming 2.0
[email protected]This pie was a complete disaster. The crust was too hard, and the filling was too runny. I don't recommend this recipe.
Hasib Iqbal
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as I hoped. I'm not sure what I did wrong.
Lydia Rungasamy
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I'll try making it again with less sugar next time.
Nilo Qazi
[email protected]I love this pie! It's the perfect balance of sweet and tart, and the cardamom flavor is just right. I highly recommend this recipe.
Mubiru Nasuru
[email protected]This pie is so easy to make, and it always turns out perfectly. The cardamom flavor is subtle but noticeable, and the pie is creamy and delicious.
Sheena Curry
[email protected]I've made this pie several times, and it's always a hit. I love the unique flavor of the cardamom. It's the perfect dessert for any occasion.
Lawrence Makosala
[email protected]This pie was a disappointment. The cardamom flavor was overpowering, and the pie was too sweet.
Olisadebe Thankgod
[email protected]I followed the recipe exactly, but my pie turned out too runny. I'm not sure what I did wrong.
Caitlynn Kew
[email protected]This pie was a bit too sweet for my taste, but the cardamom flavor was nice. I think I'll try making it again with less sugar.
Khensane Chauke
[email protected]I'm not a huge fan of cardamom, but I thought I'd give this pie a try. I'm glad I did! The cardamom flavor was mild and pleasant, and the pie was creamy and delicious.
Abdur Rakhon
[email protected]This pie is amazing! The cardamom flavor is perfect, and the pie is so creamy and smooth. I highly recommend this recipe.
Ria Khanom
[email protected]I love this pie! The cardamom flavor is subtle but noticeable, and the pie is creamy and delicious. I've made it twice now, and it's always a hit.
David Powell
[email protected]This pie is so good! The cardamom flavor is perfect, and the buttermilk makes it extra creamy. I will definitely be making this pie again and again.
Mulki Maanka
[email protected]This pie was a hit at my dinner party! Everyone loved the unique flavor of the cardamom. I'll definitely be making this pie again.
Farja Taha
[email protected]I love cardamom, so I was excited to try this pie. It didn't disappoint! The cardamom flavor was strong and delicious, and the pie was creamy and smooth. I highly recommend this recipe.
John Little
[email protected]This pie was easy to make and turned out perfectly. The cardamom flavor was just right, and the pie was the perfect balance of sweet and tart.
Thea Krogmann
[email protected]I've made this pie twice now, and it's become a family favorite. The cardamom adds a really nice depth of flavor, and the buttermilk makes the pie extra creamy. It's the perfect dessert for any occasion.
MIRIAM MUKAMI
[email protected]This buttermilk cardamom pie was a delightful surprise! The cardamom flavor was subtle yet present, adding a unique twist to the classic buttermilk pie. The texture was creamy and smooth, with a perfect balance of sweetness and tartness.