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Buttermilk Pie

A traditional pie that’s perfect for Thanksgiving (or any occasion), every slice features Domino® Golden Sugar, fresh buttermilk, eggs and a hint of lemon & vanilla inside a flaky, fabulous crust and topped with whipped cream.

For the pie pastry
  • 1 1/4 cups All-purpose flour, plus more if needed
  • 1 teaspoon Salt
  • 1 stick  Butter, unsalted, chilled, cut into cubes 
  • 1/4-1/2 cup Ice water 
For the pie filling
  • 1 stick Butter, unsalted, softened
  • 1 1/4 cups Domino® Golden Sugar
  • 3 Large Eggs
  • 3 tablespoons  All-purpose flour
  • 1/4 teaspoon Salt
  • 1 cup Buttermilk
  • 1 tablespoon Lemon juice 
  • 1 teaspoon Vanilla extract
For the topping (optional)
  • 1 cup Cream, heavy whipping 
  • 1/4 cup Domino® Powdered Sugar 
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Prep Time : 2 1/2 hours / Bake Time : 55 minutes / Yields: 8 servings

Step 1

To prepare the pastry, add 1 1/4 cups of all-purpose flour and the salt to a large bowl; whisk to combine.  Add chilled butter and using a pastry cutter, cut in butter into the flour mixture. This can also be done by hand or with two knives. Cut butter into the flour mixture until it resembles pea-sized crumbs. Measure 1/2 cup of water into measuring cup. Add ice and stir to combine. Using a tablespoon, sprinkle water over the flour mixture 1 tablespoon at a time and use a rubber spatula to combine.  Add enough water until the mixture starts to clump together. Do not add too much water as this will produce a tough dough. Place two sheets of plastic wrap on work surface. The two sheets or one large sheet of plastic wrap to help contain any crumbs. Dump out dough onto plastic wrap. Using sides of plastic wrap, lift the plastic wrap up and press down on the dough with hands to finish forming dough. Continue to do this until the dough is almost fully formed into a disk. There may be some areas that look a little dry. Once formed into a disk, wrap in plastic wrap. Chill dough in refrigerator for two hours. 

Step 2

Once dough has chilled, take dough out of refrigerator and place onto floured work surface. Roll dough to approximately 11 inches in diameter. Transfer dough to pie pan. Press the dough slightly in pan and trim any excess edges. Fold the sides of the dough underneath. To make the flute, press thumb in the side from the inside of the pan and using other thumb and index finger to pinch to make the flute. Once the sides of the pie are fluted, chill dough in refrigerator while the filling is being prepared. 

Step 3

Preheat oven to 350°F. In a mixing bowl with a paddle attachment, cream softened butter and sugar until light and fluffy. Add eggs, one at a time, and mix after each addition to incorporate.  Scrape bowl with a rubber spatula and mix to combine. Add the flour and salt and mix on low to incorporate. While on low speed, slowly pour in buttermilk and add the vanilla extract and lemon juice. Scrape the sides of the bowl if needed and mix to incorporate. The mixture may look curdled. Take the unbaked pie crust out of the refrigerator and place onto a sheet pan. This will help to transfer the pie to the oven. Pour the batter into the pie crust and place on the middle rack in the oven.  

Step 4

Bake pie for 50-55 minutes, or until the pie is mostly set and golden brown. Foil may be carefully placed over the pie to prevent over-browning. Once baked, remove pie from oven and place on a cooling rack to cool.

Step 5

To make the topping, pour the cold heavy whipping cream in mixing bowl. Using a whisk or whisk attachment, whip cream until thickened slightly. Add powdered sugar, and whip cream until soft peaks.  

Step 6

For serving, top each slice with a dollop of whip cream if desired. Refrigerate any leftover servings.

Additional Tips
  • An array of pie fluting or decorating may be done. A fork can also be used to decorate the sides of the pie. Pie can either be served at room temperature, or chilled if desired.
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