Buttermilk Pie with Berries

I have to admit something. Up until I was in my early twenties, I believed that I disliked pie! Yes; in all truthfulness, I never came across a piece that I truly desired. Pies were also never something that commonly graced our dessert tables. If memory serves me right, there were two times my mother attempted to make a pie from scratch while I was growing up. She made a lemon meringue pie, and an apple pie. My mother is a fantastic cook, anyone who knows her will tell you that; but a baker she is not. I hope she is not offended by my writing this, but I have memories of her making the pies and none of me eating or tasting them. The Martha Stewart "Pies & Tarts" book I adore. It is out of print but you can still find old ones online.

To be honest though, the majority of pies I had encountered up until that point were purchased from a store, or baked fresh from a freezer section of your local supermarket. They always appeared to have gloopy fillings and the crust was always a bit on the soggy side. It wasn’t until a neighbor I had when I was first living on my own made a sweet potato pie that she insisted I come over and try. To be polite I accepted, and with in the first couple of bites I was weak in the knees. It was so well balanced because it was not too sweet, and the crust was tender. She thought me how to make the pie, and from then on I was on a pie mission. It wasn’t much longer after my pie euphoria that I came across a book from Martha Stewart appropriately entitled “Pies & Tarts” and purchased it. I have used it over and over again through the years. It thought me a ton and opened my eyes to the pie world. In many ways has become like a pie bible for me.

Pouring the Buttermilk Filling into the pie crust.

The other day we were going to a BBQ and I thought to myself: ‘What better to bring then a pie?” I walked over to my book shelves and pulled out my trusty Martha Stewart book. I flipped though the pages when I came across one of the recipes I alway wished I had tried but never got around to it- Buttermilk Pie. You make your pie dough as usual, whisk together a buttermilk custard, pour it into the shell and bake it. Sounds simple and straight forward. I imagined the buttermilk custard to have a sweet and lemony tang, and since berries are in great abundance right now I felt it was perfect to top the pie with some supper ripe ones.

The Buttermilk Pies cooling out of the oven. (Okay I admit it, I made two pies. One for the BBQ and one for us!)

So the evening before the BBQ I rolled out the pie dough, and chilled it until it was set. I made a nice border out of the crust with a circle cutter because I cannot sit still in the kitchen and I thought that with the berry filling it would somewhat look like an blossom when it was all done. I whisked the buttermilk filling together, poured it into the crust, and baked it off. It smelled mellowly sweet and buttery. I let it chill overnight and in the morning I went to the market to pick up the berries. I am sure that any berries would be great with this; but I asked the vendor what is at it’s peek and they pointed me in the direction blackberries, blueberries, and golden raspberries. After washing and drying the berries I piled them onto the center of the buttermilk pie. The pie looked beautiful and it got a tone of compliments. I will admit that it tasted wonderfully. The ripely sweet berries played nicely with the lemon tang of the buttermilk custard. It was lightly rich in flavor and in a whole they were a match made in heaven. I cannot believe I have not tried this pie until now. I really enjoy a good pie!

Buttermilk Pie with Fresh Seasonal Berries

Buttermilk Pie with Berries (makes one 8-9 inch pie)

1 recipe of Pate Brisee

1 1/4 cups sugar

3 tbsp flour

4 eggs, beaten

1/2 cup melted butter, and slightly cooled

1 cup buttermilk

zest of 1 lemon

1 tbsp lemon juice

1 tsp vanilla extract

1/4 tsp freshly grated nutmeg

4-6 pints of berries, depending on their size

First, roll out your pate brisee to about 1/2 - 1/4 inch thick in a circumference large enough to fit your pie pan. Gently lift your dough and lay it into your pan. With a sharp knife trim the edges overhanging. You can gently crimp the urging with your fingers. Or you can use a 1-2 inch circle cutter to cut out the remainder of the dough, pressing each one into the crust, while gently letting them overlap. Place the prepped pie crust into the refrigerator or freezer until it is firm and set (at least 1 hour).

Next, preheat your oven to 425 degrees. In a large bowl combine the sugar and flour. add in the eggs and whisk it all together. To this add in the melted butter, buttermilk, lemon juice, zest, vanilla, and nutmeg. Whisk it all together to combine it evenly.

Then, place your prepped pie plate on a baking sheet. Pour the prepared filling into the crust, and place it in the center of the oven. Bake it for about 30 - 45 minutes. You are looking for the filling to be slightly golden and set when giggled. Remove from the oven and cool. can be refrigerated for a day until serving.

Meanwhile, wash your berries gently. Lay them out on a kitchen towel to it dry until ready.

Finally, when ready pile the berries into the center of the baked pie. Let them fall naturally about to fill your pie. Leave room temperature for at least an hour before serving. Can be held out for a few hours, but refrigerate if there are leftovers. But do not hold for longer than three days, or the berries will lose their luster.