Made with pure dairy ingredients this buttermilk pie from blogger Imen McDonnell's The Farmette Cookbook is a must-try.
- 3/4 cup unsalted butter, softened
- Scant 1/2 cup superfine sugar
- 1 small egg
- 4 drops pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3 eggs
- 1 1/2 cups granulated sugar, plus more for dusting
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup buttermilk
- 1 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- pinch salt
1 In a large mixing bowl, lightly blend the butter and sugar with a wooden spoon until light and creamy. Add the egg and vanilla and mix until combined. Add the flour and mix to a paste, just until the dough comes away cleanly from the bowl. Be careful not to overmix or the pastry will become elastic and doughy.
2 Wrap the dough in plastic wrap and refrigerate for 30 minutes or (even better) overnight.
3 Before using, gently knead the dough, taking care that it remains cold and firm. On a lightly floured surface, roll out the dough into a 1 8"-thick sheet.
4 Preheat the oven to 350°F. Line a 9" pie plate with the dough.
5 Using an electric mixer, blend the eggs, sugar, butter, buttermilk, flour, vanilla and salt in a large bowl. Pour the mixture into the unbaked pie shell.
6 Lightly dust a bit more sugar over the top and bake for 1 hour, or until the pie is firm and golden on top. Remove from the oven and allow to cool before serving.
Prep & cook time: 2 hours
Makes: One 9" pie
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Excerpted from The Farmette Cookbook by Imen McDonnell. Text and photographs © 2016 Imen McDonnell, Food styling by Sonia Mulford Chaverri and Imen McDonnell. Excerpted by permission of Roost Books. All rights reserved.