Buttermilk Custard Pie
Keith Ann Clotiaux (source unknown)
Yield: 8 servings
Crust*
1 cup all-purpose white flour
1 Tbsp sugar
1/8 tsp salt
1 Tbsp butter
3 Tbsp canola oil
Filling
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp corn starch
1/2 tsp salt
2 large eggs
1 large egg white
2 1/2 cups buttermilk
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
Freshly grated nutmeg for sprinkling on top
1 cup fresh berries, such as blackberries, raspberries or strawberries
Crust: In a medium bowl, stir together flour, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown.* Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter/oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1-2 Tbsp) so that the dough will hold together. Press into flattened disk.
Yield: 8 servings
This is a great summer pie when fresh berries are in season and you don’t want a heavy dessert. (Dec 1996)
Crust*
1 cup all-purpose white flour
1 Tbsp sugar
1/8 tsp salt
1 Tbsp butter
3 Tbsp canola oil
Filling
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp corn starch
1/2 tsp salt
2 large eggs
1 large egg white
2 1/2 cups buttermilk
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
Freshly grated nutmeg for sprinkling on top
1 cup fresh berries, such as blackberries, raspberries or strawberries
Crust: In a medium bowl, stir together flour, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown.* Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter/oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1-2 Tbsp) so that the dough will hold together. Press into flattened disk.
Place the dough between two sheets of plastic wrap and roll into a 12-inch circle. Invert the dough onto a 9-inch pie pan and remove the wrap. Fold edges and crimp. Cover loosely with plastic wrap and refrigerate for 15 minutes.
Preheat oven to 375˚F. Line the pastry shell with a piece of aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and foil or paper and bake for 8 to 10 minutes longer or until crust is golden. Reduce oven temperature to 350˚F. Cool the pie crust on a wire rack.
Filling: In a mixing bowl, whisk together sugar, flour, cornstarch and salt. In another bowl, whisk together eggs and egg white until frothy. Whisk in buttermilk, lemon juice and vanilla. Gradually whisk the liquids into the dry ingredients. Pour into the crust and sprinkle the top with grated nutmeg.
Cover the edges of the crust with aluminum foil or pie shield and bake for 30-40 minutes, or until pie is no longer wobbly in the center. Cool on wire rack for 15 minutes and then refrigerate for about 2 hours. Just before serving, arrange fresh berries on top of pie if desired.
*To achieve a buttery taste in a reduced-fat pie crust, “stretch” a small amount of butter by cooking it until it turns light brown (not black!) and gives off a nutty aroma.