LEMON BUTTERMILK PIE WITH SAFFRON
Provided by Alison Roman
Categories Dessert Bake Easter Mother's Day Lemon Saffron Buttermilk Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For buttermilk pie dough:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- For filling and assembly:
- Preheat oven to 325°F. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
- Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
- Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 tablespoons flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
- Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
- DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.
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Robin Grewal
[email protected]I highly recommend this pie. It's a delicious and impressive dessert that's perfect for any occasion.
Reyna Griffin
[email protected]This pie is a winner! It's the perfect combination of flavors and textures.
Prantik Acharjee
[email protected]This pie is so easy to make, and it's so delicious. I'll definitely be making it again and again.
Nwike Emmanuel
[email protected]I love the unique flavor of this pie. It's unlike any other pie I've ever had.
Milo Thal
[email protected]This pie is so refreshing. It's the perfect dessert for a hot summer day.
Brady Burns
[email protected]I've never had a lemon buttermilk pie before, but this one is amazing. I'll definitely be making it again.
Khald Mahmoud
[email protected]This pie is a must-try for any lemon lover. It's the perfect balance of tart and sweet.
Umair 145
[email protected]I'm so glad I found this recipe. It's the perfect pie for any occasion.
Dusan
[email protected]This pie is so beautiful. I love the way the saffron makes the filling a bright yellow color.
shambhu Prasad
[email protected]I'm not a baker, but this pie was so easy to make. I followed the recipe exactly and it turned out perfect.
amena omarhammudi
[email protected]I made this pie for my family and they all loved it. Even my kids, who are picky eaters, ate it all up.
Wesley Murray
[email protected]This pie is a little tart, but I like that. It's not too sweet, and it's the perfect way to end a meal.
afzaal grock
[email protected]I love the flaky crust on this pie. It's the perfect complement to the creamy filling.
Nosheen Tahir
[email protected]This pie is so creamy and smooth. The texture is amazing.
Johnae Marie
[email protected]The saffron in this pie really makes it special. It gives it a unique flavor that I've never tasted in any other pie.
Muhammad Aziz Siyal
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect dessert for a summer party or potluck.
kazi sahadat
[email protected]This pie is so easy to make, and it looks so impressive when it's done. I love the bright yellow color of the filling. It's perfect for a special occasion.
MG LHON
[email protected]I'm not usually a fan of lemon desserts, but this pie changed my mind. The saffron adds a really interesting flavor that balances out the tartness of the lemon. I'll definitely be making this again.
Prophyt
[email protected]I made this pie for a dinner party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. It's definitely a keeper!
Mercy Wairimu
[email protected]This lemon buttermilk pie with saffron is a delightful treat! The combination of flavors is perfect, with the tangy lemon and creamy buttermilk complemented by the subtle hint of saffron. The crust is flaky and golden brown, and the filling is smooth