Lynns Buttermilk Pie Recipes

Steps:

• Let the buttermilk and eggs come to room temperature 1 hour before making the filling.
• Preheat the oven to 350 degrees F. Ease the dough into a 9-inch deep-dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack.
• Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium high and slowly pour in the buttermilk. Scrape down the sides of the bowl and continue beating until combined. Transfer to a large bowl.
• Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through. Let cool on a rack. Dust with confectioners' sugar before serving.

Steps:

• Whisk 1 1/4 cups granulated sugar,1/4 cup light brown sugar, 2 tablespoons flour and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup room-temperature buttermilk, 4 room-temperature eggs, 6 tablespoons cooled melted butter, the zest and juice of 1 lemon and 1 teaspoon vanilla in a separate bowl; whisk in the sugar mixture. Pour into a 9-inch graham cracker crust and bake at 350 degrees F until golden and just set, about 45 minutes; let cool. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F.
• In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind.
• In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
• Pour the filling into the blind baked crust and sprinkle the top with nutmeg. Bake for 40 minutes until the top is golden brown and the filling is firm looking. Cool and serve at room temperature.

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

Steps:

• Preheat oven to 300 degrees F.
• Whisk together sugar and flour, adding eggs gradually. Slowly add melted butter. Whisk in remaining ingredients and pour into pie shells. Bake pie in preheated oven for 30 minutes, or until mixture is just set.

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

Steps:

• In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.