Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.
Ingredients
Makes 8 servings
Crust:
Filling:
Special Equipment
For crust:
Step 1
Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
步骤2
Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
步骤3
Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
For filling:
Step 4
Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour—1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD:Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Leave a Review
Reviews (5)
Back to TopDelicious. Been requested again this year for Thanksgiving. The only thing I would do differently is no par-bake the crust as long as recipe suggests. Or like another review stated, use a different crust. It tasted great but was a little hard on the bottom.
nicsmom
Dallas, Tx
11/19/2012
This pie was AMAZING. I used Ina Garten's perfect pie crust with it. One of the best tasting pies I've ever had. Sweet and lemony, but not over powering. Seriously a keeper!
saidmusician
Nashville, TN
11/26/2011
I made my own crust and did not prebake it - didn't seem worth the trouble. I baked it for the whole hour and fifteen minutes. Delicious pie, but not traditional enough for our Thanksgiving table. We always say we want to try new things, but in the end we always get out the old favorite recipes! Got great reviews at my husbands office Thanksgiving buffet.
Anonymous
Brentwood, TN
11/22/2011
I found this recipe using my droid on epi, and it had 4 forks. You definitely could get a car off a patch of ice with the crust, but the filling was great! It was requested for Thanksgiving this year.
pasampso
boston, ma
11/14/2011
I am a northern transplant to NC and felt compelled to try this recipe because of its history. Mistake. The crust was rigid and hard as a rock, the filling so dense and sweet it would take the enamel off your teeth. I have baked many pies in my years and Never had to "deep 6" a pie in my life - this was the first - not worthy of my time or the ingredients.
Anonymous
North Carolina
11/13/2011
