Ingredients: |
Ingredients: Pastry:
1 cup all-purpose flour
1 teaspoon salt
1 stick unsalted butter, chilled and cut into small pieces
1 large egg yolk, lightly beaten
1/4 cup buttermilk
Filling:
4 large egg yolks
1 cup sugar
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
1/2 teaspoon baking soda
2 cups buttermilk
2 tablespoons fresh lemon juice
2 tablespoons grated lemon zest
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Directions: |
Directions:Make the Pastry: In a medium bowl, combine flour and salt. Add butter and use your fingers until mixture resembles coarse meal. Using a fork, mix in egg yolk and buttermilk just until the mixture begins to cling together. Gather into a ball and flatten into a disk. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.
Bake the crust: Preheat oven to 425 degrees. On a floured surface, roll pastry out to an 11-inch circle and transfer it to a 9-inch pie plate. Trim up to 1/2 inch of pastry to even edge and fold the overhanging pastry under itself. Pinch the dough around the rim. Cut out a circle of parchment paper to cover the bottom of the dough and line it with dried beans. Bake for 10 minutes, remove the beans and paper, and continue to bake until the crust is golden -- 8 to 10 more minutes. Cool on a wire rack. Lower oven temperature to 350 degrees.
Make the Filling: With a mixer at medium speed, beat eggs and sugar until pale yellow. Add flour and butter and continue to beat until incorporated. Stir in the baking soda, buttermilk, lemon juice, and zest. Pour the filling into the baked piecrust.
Bake the pie: Loosely cover the edge of the crust with foil to prevent overbrowning. Place pie on the middle shelf of the oven and bake until the custard is set and lightly browned - about 40 minutes. Can be served once it's cooled or you can make in advance and serve chilled. |
This recipe for Buttermilk Chess Pie is from