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Buttermilk Pie Recipe

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This recipe for Buttermilk Pie, by , is from The Fullerton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Food Day - Oregonian
Added: Tuesday, October 11, 2005


6 Tbsp unsalted butter, at room temperature
1 cup granulated sugar
2 eggs separated
3 Tbsp all purpose flour
1 Tbsp lemon juice, or more to taste
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1 cup buttermilk, at room temperature
1 8-inch deep dish pie crust, blind-baked until very lightly browned (see note)

Preheat oven to 350 degrees.
In an electric mixer fitted with a whisk attachment, combine butter and sugar until well blended.
Add egg yolks and mix well.
Add flour, lemon juice, nutmeg and salt.
Add buttermilk in a thin stream until blended. Set aside.
In another bowl, whisk egg wgites until they form soft peaks. Pour about 1/4 cup buttermilk mixture into egg whites and fold gently by hand to combine.
Pour egg white mixture into the remaining buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.
Pour filling into baked pie shell.
Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 - 50 minutes.
If you have added more than 1 tablespoon of lemon juice, it may take longer for pie to brown, so bake 5-10 minutes longer, if desired.
If edge of crust browns too quickly, cover edge with foil.
Cool on a rack and serve warm or at room temperature.
Refrigerate leftovers.

To blind-bake the crust, prick the bottom and sides of the dough with a fork and refrigerate for 30 minutes,




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