Texas · Dessert
Texas Buttermilk Pie
- Intermediate
- 75 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, acid holding everything up to the light, leaving a faint perfume.
Ingredients
- 1 unbaked 23cm pie shell
- 200g sugar
- 3 tbsp flour
- 3 eggs
- 250ml buttermilk
- 115g butter, melted
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/4 tsp salt
- Nutmeg to dust
The skills inside
The wobble & the skewer: testing a bake
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the sugar and flour together.
- Beat in the eggs, then the buttermilk, melted butter, lemon, vanilla, and salt.
- Pour into the shell and dust with nutmeg.
- Bake at 175C for 45-55 min until the top is golden and just set with a slight wobble. 55 min
- Cool completely before slicing.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
The wobble & the skewer: testing a bake 135 recipes
- Tested at the true centre and the thickest point, not at the convenient edge: the edge is done long before the answer is.
- The skewer comes out as the recipe describes, clean and dry or carrying the stated moist crumb, and it does the same on a second test in a different spot.
- The wobble is read in motion: nudged, the centre moves as one set mass with a faint tremble, rather than a liquid ripple travelling across the surface.
- The other signs agree with the test: risen and just shrinking from the sides, the top set and dry to a light touch with no wet gloss on it.
- Pressed lightly at the middle it springs back and leaves no lasting dent.
Where it goes wrong It was judged on the clock and on how the edges looked, so a centre still liquid went to the rack and sank as it cooled, a dense wet seam under a perfectly browned top.
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
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