Buttermilk-Lemon Chess Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie. Ingredients:
2 cups all-purpose flour plus more |
1 teaspoon kosher salt |
1 teaspoon sugar |
3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2 cubes |
1/2 cup (or more) cold buttermilk |
1 1/2 cups sugar |
1/2 cup (packed) light brown sugar |
1 1/2 tablespoons yellow cornmeal |
1 tablespoon all-purpose flour |
5 large eggs, beaten to blend |
2/3 cup buttermilk |
1/2 cup (1 stick) unsalted butter, melted |
1 3/4 tablespoons fresh lemon juice |
1 tablespoon freshly grated lemon zest |
2 teaspoons vanilla extract |
pinch of kosher salt |
Directions:
1. For crust: Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
2. Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14 round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1 overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
3. Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
4. For filling: Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
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