One thing I love about blogging and reading different blogs is learning about food I never would have otherwise heard of let alone made. I had never ever heard of buttermilk pie until recently. It doesn’t exactly sound appealing. I mean, pie made from lumpy milk doesn’t exactly make the mouth water. But it sounded interesting and different so I decided why not and dove in.
I made my pie with brown butter. Oh brown butter how I adore you. I am so happy you came into my life. Everything is better with brown butter. I decided on making the pie crust with orange juice instead of water. I thought there would have been more orange taste but it was very subtle. Not a bad thing just interesting.
While this was baking, I seriously wanted to shove my head in the oven it smelled so incredible. There was a slight citrus from the crust, the brown butter baking away with the buttermilk filling. There need to be a brown butter buttermilk pie with orange crust candle made. NOW. Then I had to wait until the pie cooled to cut it. It was torture. I probably should have let it cool a bit more but I couldn’t wait.
WOW. The top of the pie gets a slight crunch and is craggy and speckled with brown butter, the center is creamy and smooth. The pie is sweet and doesn’t taste like buttermilk but more like a baked custard. I rolled my crust a little too thin. I am not yet a pie pro. I was surprised at how much I loved this pie. I can’t believe I had never had it before. The orange juice in the crust maybe gave it a tiny hint of citrus but I don’t think it really changed the flavor. I can’t wait to share this pie with everyone I meet.
Brown Butter Buttermilk Pie – one 9 inch pie
3 eggs – cold
1 c granulated sugar
2 tbs all purpose flour
1/2 c brown butter - slightly cooled
1 c buttermilk – cold
2 tsp vanilla extract
Pie Crust – this recipe makes a double crust
3 c all purpose flour
1 tbs granulated sugar
1 c cold butter – cut into chunks
3/4 c orange juice – cold
In a medium bowl add flour and sugar. Mix together. Cut your butter into small chunks and toss in the flour mixture. Pour into a food processor and pulse until butter is size of hazelnuts. Now you need to add your orange juice.
While pulsing in short 4 second bursts stream in your water through the feed tube. Pulse until your dough just, just starts to come together and stick to the blade. Then dump it out on a floured surface and grab all the little pieces and knead everything together just until it holds. Maybe 4-6 times.
Split in half and form each piece into a disc. Wrap in parchment then plastic wrap and refrigerate until firm (about an hour).
* Try and work as fast as you can to keep your crust cold. The warmer it becomes the less flakey it will be.
Once the pie crust is just about firm make your filling.
Brown Butter Buttermilk Pie Filling
First we are going to preheat our oven to 325 F. Move the oven rack to the middle position.
In a large bowl beat eggs slightly then mix in your flour and sugar. Whisk until combined. Pour in your brown butter and mix. Then add in your buttermilk and vanilla. Whisk until everything is combined and there are no lumps.
Take one disc of your crust and roll out to 1/8 inch thick on a floured surface. Lay pie crust in pie plate and trim off the excess crust. Fill your pie crust with your filling.
Bake for 1 hour until pie is just slightly jiggly. If it’s wiggly like jello it needs more time. If the crust is getting too dark just throw a pie of tin foil over the top.
Wait until the pie is cooled before cutting.
Adapted from Joy the Baker
Enjoy! I sure did.