southern buttermilk pie

How To Make southern buttermilk pie

• Step 1
  CRUST: Roll dough into 12" circle on lightly floured counter. Transfer to a 9" pie plate. Fold overhanging dough under itself so edge of fold is flush with outer rim of plate & crimp edge. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper middle & lower middle positions & preheat oven to 375 degrees F.
• Step 2
  Line chilled pie dough shell with 2 - 12" squares of parchment paper, letting parchment lie over edges of dough & fill with pie weights. Place pie plate on rimmed baking sheet & bake on lower middle oven rack until lightly golden around edges, 20 - 25 minutes. Carefully remove parchment & weights, rotate sheet & continue to bake until golden brown, 5 - 7 minutes. Brush surface of hot crust with egg white (you wont need all of it) & bake for 1 minute longer.
• Step 3
  FILLING: Meanwhile, whisk 3/4 C sugar, cornstarch & salt together in a large bowl. In another bowl, whisk eggs & yolks then add into sugar mixture until well combined. Whisk buttermilk, cream, butter, vinegar & extract into sugar/egg mixture until combined.
• Step 4
  Reduce oven temperature to 300 degrees F. Whisk buttermilk mixture to recombine & leaving pie shell in oven, carefully pour buttermilk mixture into hot pie shell. Bake 10 minutes.
• Step 5
  Sprinkle remaining sugar evenly over top of pie. Continue to bake until center jiggles slightly when pie is shaken, 30 - 40 minutes. Remove pie from oven & increase oven t 450 degrees F. Once oven comes up to temperature, place pie on upper middle rack & bake until golden brown on top, 5 - 7 minutes. Let pie cool 30 minutes on a wire rack. Transfer to refrigerator to chill, 4 hours.
• Step 6
  When ready to serve, top with a dollop of cool whip free, if desired.
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