Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Novice baker needing advice for buttermilk pie recipe


  • Please log in to reply
2 replies to this topic

#1 Paula Ramsey

Paula Ramsey
  • participating member
  • 1 posts

Posted 29 November 2013 - 09:13 AM

Hi, everyone. I'm new to the forum.

 

I recently took a couple of cracks at a butter milk pie recipe I found on Facebook (my first pie, by the way). The first try, the butter soaked into the crust, which came out overcooked and chewy. The second time, I brushed the crust with egg and par-baked it, then covered the edge with foil, and it came out nice, but still very greasy. What butter would have soaked into the crust instead ran out of the pan (thankfully I put foil underneath). My question is: would simply cutting the butter ruin the chemistry of the filling? How would you suggest cutting the grease factor, or should I just ditch the recipe and start another? 

 

https://www.facebook...elevant_count=1

 

BUTTERMILK PIE:
1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter
1tsp vanilla
nutmeg

Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.



#2 Panaderia Canadiense

Panaderia Canadiense
  • participating member
  • 2,063 posts
  • Location:Ambato, Ecuador

Posted 29 November 2013 - 11:42 AM

I'd cut the butter in half - 1 stick (1 cup) is an awful lot for that volume of flour and buttermilk.


  • judiu likes this
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#3 judiu

judiu
  • participating member
  • 2,245 posts
  • Location:South Florida

Posted 29 November 2013 - 05:32 PM

Paula, where are you living? Do you get your butter in pound blocks, or packages with 4 individual sticks?
Needless to say, I believe the recipe was written for 1/4 pound sticks, but to an inexperienced baker, that might not be obvious. HTH!
"Commit random acts of senseless kindness"