Amish Buttermilk Pie

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Salt: 1/2 teaspoon
• Butter, cold and cut into small cubes: 1 cup (2 sticks or 227g)
• Buttermilk: 1 cup (240ml)
• Sugar: 1 cup (200g)
• Cornstarch: 1/4 cup (31g)
• Baking powder: 1 teaspoon
• Nutmeg: 1/2 teaspoon
• Large eggs: 2
• Vanilla extract: 1 teaspoon

Preparation Time:

15 minutes

Cooking Time:

40-45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and salt.
3. Cut the cold butter into small cubes and add to the dry ingredients. Use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
4. Add the buttermilk and stir until just combined. Do not overmix.
5. Press the dough into a 9-inch pie plate and trim the edges.
6. In a medium bowl, whisk together the sugar, cornstarch, baking powder, and nutmeg.
7. In a separate bowl, whisk together the eggs and vanilla extract.
8. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
9. Pour the filling into the prepared pie crust.
10. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
11. Let the pie cool completely before serving.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Cholesterol: 100mg
• Sodium: 250mg
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Creamy and tangy filling
• Flaky and buttery crust
• Perfect for any occasion

User Comments:

• "This pie is absolutely delicious! The filling is so smooth and creamy, and the crust is perfectly flaky." - Emily
• "I made this pie for a family gathering and it was a huge hit! Everyone raved about how good it was." - Sarah
• "This is my go-to recipe for buttermilk pie. It's always a crowd-pleaser." - John

Special Precautions and Tips:

• Do not overmix the dough, or the crust will be tough.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• To make a gluten-free version of this pie, use gluten-free flour.