It’s Sweet Sunday time! Since yesterday was Pi Day, it only seemed right to keep the pie love going!
I have been in the kitchen a lot lately and I really wanted something easy and delicious. I considered making tons of different pies, but I landed on this one because I could use this fabulous jam I made last weekend, and it looked easy! A creamy, custard pie without standing over a stove with a double broiler. I’M IN!
I have never actually had a buttermilk pie before. I really like it. I’m thinking this could be a great method to use for a lazy banana cream pie. And the filling on this pie came out perfect, thick, not runny at all. Admittedly, my pie cutting technique could use a little work though.
We need to do a par-baked, or blind baked crust for this pie:
I like to use dried beans for this. They are cheaper then pie weights and re-usable as well. Just line your pie crust with parchment before adding the beans (I think this is close to two cups of beans) and make sure they fill up the crust to the edges, or else your edges will slump down. I also “dock” my crust, which just means pricking it all over (sides too!) with a fork so that you don’t get any large steam bubbles in the crust. This one is ready to fill:
The filling couldn’t be easier. Mix together buttermilk, eggs yolks, sugar, flour, vanilla, salt and melted butter.
Ready for that oven:
So now we bake. Just keep an eye on the crust and use a pie crust shield or strips of foil in case it is getting too brown. If you plan on baking a lot of pies, invest in a shield! They are way easier to deal with then foil, and less wasteful.
When it comes out of the oven, let it cool, then chill for 4-5 hours or overnight before decorating with the roasted rhubarb and raspberry jam and toasted sliced almonds.
Slice it up.
- 1 1/2 cups buttermilk
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup all-purpose flour
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 pie crust disk from my butter and lard piecrust post
- 1/2 cup roasted rhubarb and raspberry jam or any good jam you have on hand
- 1/4 cup toasted sliced almonds
- To par-bake the crust: Preheat the oven to 425° F. Put your rolled out crust in to the pie plate and crimp or decorate the edge as desired. Put the pie plate on a baking sheet. Prick the crust all over with a fork. Line the crust with parchment paper and fill with dried beans (any kind) or pie weights.
- Bake until the crust is just beginning to brown, 12-15 minutes. Remove from the oven and carefully lift the parchment paper with the beans out of the crust and set to the side to cool before putting away to use again. Let the crust cool completely.
- To make the pie: Preheat oven to 325° F. Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla extract, and salt.
- Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Keep an eye on the edges of the crust, if they get too brown, use a pie shield or tent with foil to prevent them from burning. Let cool, then chill until firm, 4 to 5 hours.
- Top with raspberry jam and toasted sliced almonds before serving.