Lemon Buttermilk Pie With Easy Food Processor Pastry
by , August 30, 2017
This delicious buttermilk pie is similar to a chess pie. The pie is filled with a custard mixture flavored with lemon zest, juice, and a bit of vanilla extract. The food processor pastry is easy to fix, but a ready-made frozen crust or a sheet of refrigerated pie dough may be used instead.
Related: Pineapple Chess Pie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Pie CrustLemon Buttermilk Filling
- Combine 1 1/2 cups of flour and the salt in a food processor. Pulse to blend. Add the pieces of butter and then pulse until the butter is the size of lentils or small peas.
- Add 2 tablespoons of ice water and pulse a few times. Add more ice water, about 1 teaspoon at a time, while pulsing, until the dough begins to clump together.
- Turn the dough out onto a floured surface and knead just until the dough holds together. Shape it into a disk, wrap with plastic wrap, and refrigerate for 20 to 30 minutes.
- Roll the chilled dough out and fit it into a pie plate. Crimp the edge as desired.
- Preheat the oven to 375 F.
- In a mixing bowl with an electric mixer, beat the eggs and sugar until light and lemon colored. Beat in the 2 tablespoons of flour, then add the buttermilk, melted butter, lemon zest, lemon juice, and vanilla. Blend thoroughly.
- Pour the filling mixture into the unbaked pie shell.
- Bake in the preheated oven for 20 minutes and then reduce the oven temperature to 325 F. Continue baking for about 25 to 35 minutes longer, or until a knife comes out clean when inserted in the center. The center of the filling will be slightly wobbly.
Makes 8 Servings.