Betty's Buttermilk Pie

• Produce

  • 1/4 tsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 4 cup lard, cold and cut into 1/2” pieces
  • 1/3 cup Cornmeal
  • 1 1/4 cup Flour
  • 1 tsp Salt
  • 1 1/2 cups Sugar

• Dairy

  • 1 4 cup butter, cold and cut into 1/2” pieces
  • 1/4 cup Butter
  • 3/4 cup Buttermilk

• Liquids

  • 4 tbsp Water

Found on themeaningofpie.com

Description

Ingredients

• 1 cup all purpose flour
• ⅓ cup cornmeal
• ½ teaspoon salt
• ¼ cup lard, cold and cut into ½” pieces
• ¼ cup butter, cold and cut into ½” pieces
• 4 tablespoons cold water
• 3 eggs, room temperature
• 1½ cups sugar
• ¼ cup flour
• ½ teaspoon salt
• ¼ cup butter, melted
• ¾ cup buttermilk
• ¼ teaspoon lemon zest
• 2 teaspoons lemon juice

Directions

• If feasible, chill the crust ingredients in the freezer for an hour before proceeding. Place the flour, cornmeal, and salt in the bowl of a food processor with the butter and lard. Pulse approximately 10 to 12 times, or until the fats are pea sized and well incorporated with the flour and cornmeal. Add the water through the feed tube while pulsing 2 or 3 more times. Remove the dough to a floured surface and quickly work it into a ball. Do not over work the dough. There will still be pea size spots of fats, and that is good. Flatten the ball with your hand to create a disk of about 1” thickness. Wrap the dough disk in plastic wrap and let it rest in the refrigerator for an hour before proceeding.
• Preheat the oven to 350 degrees. Unwrap the dough, and on a floured surface or pastry cloth, roll the dough into a circle of approximately 12” in diameter. Place the dough onto a 9” pie plate and carefully lift and ease the dough into place (and by this I mean, don’t stretch the dough into place). Snip off all but a half inch of the overhang with scissors. Fold under the excess dough and decorate the edge as you like. Place the pie plate in the freezer to chill the dough until you have prepared the filling.
• For the filling, in a small bowl, combine the sugar, flour and salt with a whisk. In a medium bowl, whisk the three eggs for a minute. Add the flour and sugar mixture and continue to whisk. Add the melted butter, the zest and the juice and whisk to incorporate. Add the buttermilk and incorporate it thoroughly. Pour the filling gently into the shell.
• Bake the pie for approximately 45 minutes. This time is truly approximate and can be up to an hour. Bake the pie until it is not jiggly in the middle when you agitate it a bit. If it jiggles, leave it in the oven and check it at 5 minute increments. When the center no longer jiggles, remove it from the oven and allow it to rest for at least 2 hours before slicing and serving. Expect it to settle a little during that time.