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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe comes from the Blackberry Farm Inn in Tennessee. I found it in an old Bon Appetite magazine. The prep time does not reflect the chilling time of the pastry dough. Ingredients:
1 1/2 cups flour |
1/2 teaspoon salt |
1/2 cup unsalted butter, chilled |
4 tablespoons ice water (or more) |
1 1/2 cups sugar |
1/4 cup unsalted butter, room temperature |
2 tablespoons flour |
3 large eggs |
1 teaspoon vanilla extract |
1 teaspoon lemon juice |
1 teaspoon grated lemon, rind of |
1 cup buttermilk |
1/8 teaspoon freshly ground nutmeg |
Directions:
1. For The Crust: In a food processor, combine the flour and salt.
2. Pulsing, add butter until a coarse meal developes.
3. Blend in 4 tablespoons of ice water.
4. Pulse until pastry forms moist clumps.
5. Add more ice water if necessary.
6. Gather into a ball and flatten into a disk.
7. Wrap in plastic and chill at least 1 hour.
8. Preheat oven to 350^F.
9. On a lightly floured surface, roll out pastry dough to form a 12 inch round.
10. Transfer to a 9 inch glass pie plate.
11. Fold edges under and crimp.
12. For The Filling: In the bowl of an electric mixer, combine the sugar, butter, and flour.
13. Beat until well blended.
14. Add eggs 1 at a time, beating.
15. Then add the vanilla, lemon juice and lemon peel.
16. Beat in the Buttermilk.
17. Pour into pie crust and sprinkle with nutmeg.
18. Bake 40 minutes, or until filling is puffy and top is brown.
19. Place the pie on a rack and cool completely.
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