Buttermilk Pie in Cornmeal Pastry
Delight your taste buds with the rustic charm of Buttermilk Pie in Cornmeal Pastry, a dessert that effortlessly blends Southern tradition with homemade sophistication. This irresistible recipe features a buttery, flaky crust made with fine yellow cornmeal for a subtle nuttiness and hearty texture. The luscious filling embraces tangy buttermilk, rich melted butter, and a kiss of ground nutmeg, with optional lemon zest adding a vibrant citrus twist. Simple to prepare and baked to golden perfection, this pie is a beautiful balance of creamy sweetness and crisp pastry. Perfect for gatherings or as a comforting treat, it’s a must-try for anyone seeking a unique twist on classic pie recipes!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Fine yellow cornmeal
- 2 tablespoons Granulated sugar (for dough)
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 1 cups Buttermilk
- 1 cups Granulated sugar (for filling)
- 3 large Eggs
- 0.25 cups Unsalted butter (melted)
- 2 tablespoons All-purpose flour (for filling)
- 1 teaspoons Vanilla extract
- 1 teaspoons Lemon zest (optional)
- 0.25 teaspoons Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
To make the pastry: In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, while stirring with a fork until the dough comes together but is not sticky.
Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp or fold as desired.
For the filling: In a large bowl, whisk together the buttermilk, sugar, eggs, melted butter, flour, vanilla extract, lemon zest, and nutmeg until smooth.
Pour the filling into the prepared pie crust.
Bake in the preheated oven for 45-50 minutes or until the filling is set and slightly golden on top. If the crust edges brown too quickly, cover them with aluminum foil.
Remove the pie from the oven and let it cool to room temperature before serving. The filling will continue to set as it cools.
Slice and enjoy your Buttermilk Pie in Cornmeal Pastry!
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 239.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 434 mg | 33% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
