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viernes, 2 de noviembre de 2012

Buttermilk pie

A Kentucky specialty


Beat 4 eggs and 3/4 cup sugar together until light and lemon colored, add the fluor and beat more.

2 tbsp fluor
3 tbsp melted butter or oleo
grated rind 1 lemon (yellow part only)
1 1/2 cup buttermilk (churned buttermilk is best)
1 tsp vanilla
3 tbsp lemon juice
Sprinkle with cinnamon on top after filling is in the crust.

Mix the butter, vanilla, lemon juice and rind and the buttermilk, then add it to the egg mixture, pour into baked, but not brown, pie shell.
Cook at 375º F 20 to 30 minutes - over cooking makes it tough.

For a pleasing variation omit lemon rind and juice and add 3 tbsp Kentucky Bourbon.

Buttermilk Pie Crust (makes a double crusted 9-inch pie crust)

2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose fluor
1 tbsp sugar1 tsp salt
1/2 cup (5 to 6 ounces) buttermilk

1- Cut the butter into 1-inch pieces and place in the freeser to chill for 15 minutes.  Measure out the buttermilk and store in the refrigerator to keeo it cold (you could even put in the freezer for a few minutes too).
2- Sift together the fluor, sugar and salt in a large bowl.  Take the cold butter from the freezer and toss it with the fluor mixture.
3- Dump the cold butter cubes and fluor mixture onto a large work area for rolling.  With a rolling pin, roll the mixture, flattening the butter cubes with the fluor into long, thin, fluored butter sheets.  Work quickly to ensure that the butter stays cold.
4- Place the fluor and flattened butter back in the large bowl and chill for 10 minutes.  When butter is cold, remove the bowl from the refrigerator, make a small well in the center of the fluor and butter mixture.  Add the cold buttermilk to the bowl all at once.  Begin to bring the dough together with one hand.  Moisten all of the fluor with the milk, using your hand to break up large clumps of milk and fluor.  The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your fluor isn't moistened.  From the dough into two disks.  The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, tey'll be easier to roll out.
5- Chill the dough for at least an hour in the refrigerator.  At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weks.  For freezing, roll the dough out into sheets and wrap them in plastic film.
6- Roll out the top crust large enough to cut a 12 inch circle.

Transfer the pie filling mixture to the pie shell.  Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the filling.  Trim the overhang of the top crust so that there is only 1/2 inch of overhand.  Tuck the overhand under the bottom crust boarder and press down all roun to seal it.  Crimp the border using a fork or your fingers and make about 5 evenly spaced 2 inch slashes starting about 1 inch from the center of the pie and radiating toward the edge.  Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking.  This will chill ad relax the pastry, preventing shrinking.

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