We started off with no personal reference for this pie. I knew it’d be good but I didn’t realize how good. Adam was extra curious about it, and now I see why it’s so loved. It seemingly transcends pie and veers into a warm, custardy dessert, complete with the sweet zing of raspberry sauce. It comes from Joy The Baker’s blog, and there’s a wonderful story behind it. Do check it out!
Buttermilk Pie with Blackberry Sauce
3 large eggs
1 cup sugar
2 Tablespoons all-purpose flour
1 stick melted butter, slightly cooled.
1 cup buttermilk
2 teaspoons pur vanilla extract
1 unbaked 9-inch pie shell
Beat eggs slightly. Mix sugar and flour well and add to the eggs. Mix until creamy. Add melted butter, mixing well. Add buttermilk and vanilla extract. Bake at 325 degrees F for 45 minutes to 1 hour until the custard sets. Tip: the custard will still jiggle a bit in the oven even when it’s set. Just make sure that the middle does not jiggle a lot more than the sides. That means it needs more time.
1/2 cup seedless blackberry preserves
1 Tablespoon Chamborde liqueur, also consider orange liqueur or a bit of Triple Sec
Pour the preserves in a saucepan and arm on medium heat, stirring constantly with wire whip until smooth. Remove from heat and add liqueur. Let cool slightly and drizzle over pie.
2 sticks (8 ounces) cold unsalted butter
2 1/2 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup buttermilk, cold
Cut butter into 1 inch pieces and place in the freezer to chill for 15 minutes.
Sift together the flour and sugar into the bowl of a stand mixer fitted with a paddle attachment. Sifting eliminates lumps and aerates the mixture, making the dough tender and lighter. Add the partially frozen butter and the salt. Mix on low speed for 2 minutes, or until the butter is reduced to the size of broken walnut meats. Stop the machine and by hand pinch flat any large pieces of butter that remain.
Turn the mixer on low speed and add the buttermilk all at once. Mix until the dough comes together, about 15 seconds. The dough should be tacky, but not sticky, and still rather shaggy.
Remove the dough from the bowl and quickly form into a rough disk. Wrap in plastic. Try not to overowrk the dough. Chill for at least 1 hour before rolling out. At this point the dough will keep in the refrigerator for up to 3 days or in the freezer for up to 3 weeks. For freezing roll the dough into sheets and wrap them in airtight plastic film first.