I made this humble pie for our Easter gathering a few weekends ago.
Have you ever tried a buttermilk pie?
The filling reminds me of custard. It's creamy, tender sweetness pairs well with vibrant, beautiful Spring and Summer berries. I paired ours with fresh blackberries macerated in honey and lemon zest.
I love the idea of pairing it with a strawberry and rhubarb compote in the Summer.
Can you see the vanilla bean specks in the yellow custard, just under the lightly crisped top?
The white dusting you see on top is confectioners' sugar.
There are just a few ingredients . . . like butter, brown sugar, eggs, buttermilk, vanilla, and lemon, making this a simple, humble pie. I substituted vanilla bean for pure vanilla extract for added richness, and added the zest of a lemon to brighten the flavors.
It was the perfect light dessert after a big brunch!
I'm a big fan of simple and easy desserts, and this is one of them. It might be humble in its appearance and ingredients, but what makes it so special is that it can be paired with seasonal fruits and berries, making it an any-time of year pie . . and I love that!
For the crust . . .
Prepare your favorite pie crust recipe, or buy an already
prepared pie crust.
My favorite is Trader Joe’s pie crust.
For the filling . . .
1/2 cup unsalted butter, at soft room temperature
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
3 large eggs, beaten
2 Tablespoons all-purpose flour
Pinch of salt
1 cup buttermilk
1 vanilla bean, split and seeded (or 1 1/2 teaspoon pure
vanilla extract)
1/2 teaspoon finely grated lemon zest
For the blackberry topping . . .
2 cups blackberries, lightly mashed (leave a few of them whole)
1 teaspoon fresh lemon zest
1 Tablespoon honey
Prepare the crust . . .
On a lightly floured work surface, roll out the dough into a
circle about 13 inches in diameter and 1⁄8 inch thick. Line a 9-inch pie pan
with the dough. Trim the edges so they extend about 1⁄2 inch beyond the pan. Tuck the dough under itself
to create a rim. Use your fingers or a fork to make a decorative rim.
Refrigerate the pie shell for about 20 minutes.
Bake the crust . . .
Position a rack in the middle of the oven and preheat to
400°F. Line the pie shell with foil and fill with pie weights or dried beans.
Bake until the dough starts to look dry, about 15 minutes. Remove the foil and
weights and bake until the crust is very lightly golden, about 5 minutes.
Remove from the oven and reduce the oven temperature to 350°F.
Preparation of custard filling . . .
In the bowl of a mixer fitted with the paddle attachment,
beat the butter and sugars on medium speed until lightened, about 3 minutes.
Beat in the eggs. Stir in the flour, salt, buttermilk,
vanilla beans, and lemon zest. Pour the filling into the shell. Bake until the
top is golden brown and the custard has set, about 45 minutes.
Let cool completely. Dust the pie with confectioners’ sugar,
if you like.
Preparation of blackberry topping
Carefully mash the blackberries, leaving a few of them
whole. Add honey (more if needed) and lemon zest, and stir until combined.
Refrigerate.
Sprinkle with confectioners' sugar, optional.
Serve with fresh berries, enjoy!
Sprinkle with confectioners' sugar, optional.
Serve with fresh berries, enjoy!
