In German, there is not really a 100% suitable translation for the word “pie” – is it a cake, something like a tart? Well… not quite, right? Of course, pies exist within the category of cakes, but they are a bit more special I’d say. I guess it took a while, but by now everyone here understands what you mean when you talk about pie. Unless you are a group of German mathematics… they might think of something else first ;P Anyway. I got a pie for you! A delicious Buttermilk Pie!
Wikipedia says that a pie is “a baked dish, usually consisting of a pastry shell, which may have a sweet or savory filling.” Sounds primarily like a tart. Shortcrust pastry as a base and then you add a filling – which can be basically anything. Could be a tart. If you bake it in a pie dish, the result will get the typical shape and people will call it a pie. So is it a certain shape that makes a pie a pie? Well… I guess to some extent. What would you say?
Anyway. Pies can have all kinds of filling. Sometimes sweet, sometimes savory. The vast majority will probably think of a classic Apple Pie first when it comes to pies. A bake that has a crust, a big amount of apple filling, and a lattice crust on top to keep everything in place. That’s what everyone recognizes as a pie. This one here does not look like that. Just a crust and a creamy filling. Still a pie ;P The second dough layer is more suitable for fillings that need to be controlled. A soft custard filling would not be able to hold a lattice made out of dough – it would sink in and be gone ;P
This Buttermilk Pie is an easy one. Like all pie doughs, you can prepare this one here ahead of time. You don’t need any kitchen gadgets to make it. A bowl and a fork or knife are all you need. When done mixing/kneading you can keep the dough in the fridge for up to 3 days.
The filling is even less complicated. Done in an instant. This Buttermilk Pie does not necessarily have to be blind-baked, despite the rather liquid filling – something you would normally do with a filling like that. If you bake the pie on the lowest rack for the first 10 minutes, the crust should get enough heat and you don’t have to fear a “soggy bottom” ;)
In terms of flavors, the Buttermilk Pie is pretty much like a big baked vanilla pudding/custard. Similar to a German cake called “Rahmkuchen”. That one has also some cinnamon added… which you could do here as well. You can actually adapt this Buttermilk Pie for all seasons… orange and lemon zest for spring and summer, cinnamon or pumpkin pie spice for fall and winter. How about Masala Chai (latte) flavors? Would also be nice here ;)
Anyway. If you are a fan of pies I can offer you many classic (and not so classic) pie recipes here on the blog. You might want to check out some of them… they are really good ;)
INGREDIENTS / ZUTATEN
1 1/3 cups (170g) all-purpose flour
1/4 tsp. salt
1/2 tsp. xylitol (or sugar)
1/2 cup (120g) cold butter
1/4 cup (60ml) cold water
1 tsp. apple cider vinegar
For the filling:
1 cup (200g) xylitol (or sugar)
2.1 oz. (60g) butter, room temperature
1 tbsp. cornstarch
3 large eggs
2 tsp. vanilla extract
1 tsp. lemon zest
1/8 tsp. salt
2 cups (500ml) buttermilk
For the decoration:
some whipped cream
freshly grated nutmeg
170g Mehl (Type 550)
1/4 TL Salz
1/2 TL Xylit (oder Zucker)
120g kalte Butter
60ml kaltes Wasser
1 TL Apfelessig
Für die Füllung:
200g Xylit (oder Zucker)
60g weiche Butter
1 EL Speisestärke
3 Eier (L)
2 TL Vanille Extrakt
1 TL Zitronenabrieb
1/8 TL Salz
500ml Buttermilch
Für die Dekoration:
etwas Schlagsahne
frisch geriebene Muskatnuss
DIRECTIONS / ZUBEREITUNG
2. Roll out the chilled dough on a floured surface to a size that is slightly larger than a 9 inches (23cm) pie dish, transfer to the dish and press down on the bottom and sides. Fold in and straighten the dough at the edges and create a pattern with your fingers (or use a fork). Prick the dough several times (with a fork) and place in the fridge for another 20 minutes or so.
3. Preheat the oven to 390°F (200°C). For the filling add the xylitol (or sugar), butter, and cornstarch to a large bowl and mix on high until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract, lemon zest, and salt and mix until well combined. Add the buttermilk last and mix until well combined – the batter will be quite liquid now. Pour into the prepared pie crust and place it on a rack in the lower third of the oven. Bake for 10 minutes, then lower the temperature of the oven to 350°F (180°C) and continue baking for about 40-45 minutes. The filling should have set around the edges but the center is still slightly wobbly if you move the pie dish. Take out of the oven and let cool down completely.
2. Den durchgekühlten Teig auf einer bemehlten Fläche etwas größer als eine 23cm (9 inches) Pie Form ausrollen, dann in die Form legen und am Boden und den Seiten festdrücken. Den Teig am Rand einschlagen und begradigen und ggf. mit den Fingern ein Muster hineindrücken – geht auch mit einer Gabel ganz gut. Den Boden (mit einer Gabel) mehrmals einstechen und dann noch einmal für etwa 20 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitzen vorheizen. Xylit (oder Zucker), Butter und Stärke für die Füllung in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagent. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt, Zitronenabrieb und Salz unterrühren. Die Buttermilch als letztes dazugeben und gut verrühren – der Teig wird jetzt recht dünnflüssig sein. Den Teig in die vorbereitete Form füllen und im unteren Drittel des Ofens auf einem Gitterrost für etwa 10 Minuten backen, dann die Temperatur des Ofens auf 180°C (350°F) reduzieren und weitere 40-45 Minuten backen. Die Füllung sollte an den Rändern fest geworden sein, aber in der Mitte noch leicht wackeln, wenn man an der Form rüttelt. Aus dem Ofen holen und komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Easy Buttermilk Pie
- Prep Time: 00:30
- Cook Time: 00:55
- Total Time: 04:00
- Yield: 12 1x
- Category: Pies
- Cuisine: America
- Diet: Vegetarian
Description
A classic and super easy to prepare: Buttermilk Pie. So good you want to make it over and over again.
Ingredients
For the crust:
1 1/3 cups (170g) all-purpose flour
1/4 tsp. salt
1/2 tsp. xylitol (or sugar)
1/2 cup (120g) cold butter
1/4 cup (60ml) cold water
1 tsp. apple cider vinegar
For the filling:
1 cup (200g) xylitol (or sugar)
2.1 oz. (60g) butter, room temperature
1 tbsp. cornstarch
3 large eggs
2 tsp. vanilla extract
1 tsp. lemon zest
1/8 tsp. salt
2 cups (500ml) buttermilk
For the decoration:
some whipped cream
freshly grated nutmeg
Instructions
1. Start with the dough by mixing the cold water with the apple cider vinegar. Place in the fridge (or add an ice cube) to cool it down even more. Add the flour, salt, and xylitol (or sugar) to a large bowl and mix to combine. Add the cold butter in small pieces and cut with a pastry blender* into even smaller, pea-sized pieces. Gradually add the cold vinegar water and work it in. Work quickly here so the dough and butter are not warming up. Knead until the dough starts coming together. The dough should not be wet or sticky, so don’t add too much liquid. Wrap the dough in plastic wrap and place it in the fridge for about 45 minutes (or overnight).
2. Roll out the chilled dough on a floured surface to a size that is slightly larger than a 9 inches (23cm) pie dish, transfer to the dish and press down on the bottom and sides. Fold in and straighten the dough at the edges and create a pattern with your fingers (or use a fork). Prick the dough several times (with a fork) and place in the fridge for another 20 minutes or so.
3. Preheat the oven to 390°F (200°C). For the filling add the xylitol (or sugar), butter, and cornstarch to a large bowl and mix on high until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract, lemon zest, and salt and mix until well combined. Add the buttermilk last and mix until well combined – the batter will be quite liquid now. Pour into the prepared pie crust and place it on a rack in the lower third of the oven. Bake for 10 minutes, then lower the temperature of the oven to 350°F (180°C) and continue baking for about 40-45 minutes. The filling should have set around the edges but the center is still slightly wobbly if you move the pie dish. Take out of the oven and let cool down completely.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
