Recipe of the Week: Buttermilk Pie (2024)

FAQs

What's the ingredients in a buttermilk pie? ›

Chess pie is thickened with cornmeal (and sometimes a little bit of all-purpose flour!), whereas buttermilk pies uses only all-purpose flour. Many buttermilk recipes will play up the tartness, with added lemon juice and zest, giving it a pleasant citrus flavor.

Remember, this is a custard pie, which means it is not only going to continue cooking once it comes out of the oven, but it also needs time to cool and set. Custard pies need at least 2 hours to properly set before being cut into. If your Buttermilk Pie is runny, it might have been underbaked.

Buttermilk pie should be kept in the fridge in an airtight container to prevent spoilage and is best for three to four days after baking. Freeze any leftover buttermilk pie by tightly sealing it in an airtight zip-top bag or container. Pies stored in the freezer are best kept for two months.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

What Causes Buttermilk Pie to Separate? Most likely, you added the buttermilk (an acidic ingredient) at the same time as the other ingredients. To avoid this, add the dry ingredients (flour, sugar, salt) to the eggs first and then add the buttermilk.

Both versions are finished with buttery, brown sugar crumbs. Pie lore offers two explanations for its unusual name. The simple one is that flies get stuck in the sticky-sweet molasses, so bakers must shoo them away. The second explanation is that the pie was named after the 19th-century “Shoofly” brand of molasses.

Name change

Some food writers and others have criticized naming foods including Crack Pie after addictive substances as insensitive and offensive. In May 2019, Devra First of the Boston Globe criticized the name in a column for making light of addiction by alluding to the addictiveness of crack cocaine.

The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.

Buttermilk pie tastes like a buttery, vanilla custard, baked into a flaky, also buttery pie crust. Buttermilk lends a pleasant creaminess, and lemon zest and juice help to boost the pies tang. It's a simple, sweet, tangy delight!

Why put butter in pie filling? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

If the butter is too warm, it will combine too well into the flour, making the dough hard to work with and the final crust tough or cracker-like. If you've had problems with your pie crust recipe, chances are the butter's to blame. Here's how to keep it under control: Start with cold butter, straight from the fridge.

The buttermilk has been at room temperature for over 2 hours. In general, dairy products like buttermilk can't be left out or they'll spoil. If you've accidentally left your buttermilk out, but it's been less than 2 hours, just get it in the fridge immediately and plan on using it as soon as possible.

Safe Egg Refrigeration

Eggs can sit out on your counter for up to two hours and only one hour if the temperature is above 90 degrees. After that, they must be stored in the fridge. Most refrigerators come with a special bin or shelf on the door to hold the eggs.

Buttermilk pie is one of those old traditional Southern desserts that goes back through generations. Surprisingly though, it's said that buttermilk pie originates from the United Kingdom.

Place sugar, egg, half-and-half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon. Bake in preheated oven for 60 to 70 minutes, until set in center.

The three primary ingredients of pastry are fat, flour and water. The ratio and handling of these ingredients give us the full spectrum of pastry, from delicate tenderness to brittle flakiness.

What Is Pie? At its broadest, a pie is any dish enclosed in a pastry crust, typically baked in a shallow, round pan called a pie dish. Pies are usually made with sweet fillings, like fruit or custard, but they can also be savory, like chicken pot pie.