Vanila Buttermilk Pie with Pears
I combined two recipes to make this southern style pie, made with whole buttermilk and pears. Inspired from Desserts from the Loveless Cafe.
Servings: 6 -8
Ingredients
- pie shell or tart shell partially baked see my recipe in notes
- 1 cup thinly sliced pears
- 1 cup sugar
- 1/2 cup unsalted butter
- 1/4 cup all purpose flour
- 1/2 vanilla bean halved lengthwise
- 3 eggs
- 1 cup buttermilk
Instructions
- Combine sugar, butter, flour and inside of vanilla bean in food processor. Add in eggs one at at time. Once incorporated, stream in buttermilk.
- Pour into pie shell. Top with sliced pears.
- Bake at 350 degrees for 45 minutes or until top is golden brown and custard is set.
- Refrigerate for several hours prior to serving. Best made a day ahead.
Notes
Pie Crust Recipe
1 1/4 cup all purpose flour ( plus 1 teaspoon for later)
1/2 teaspoon salt
12 tablespoons cold unsalted butter
4 tablespoons iced cold water
1 teaspoon sugar Mix salt and flour together. Cut butter into small pieces. Freeze both for a 15 minutes minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl and freeze blade. Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy. Stream in cold water. If using kitchen aid type mixer, use paddle attachment on low setting for one minute max. Stream in cold water on sides of bowl. Mix on low, just until incorporated. Form into disc , wrap in plastic at least one hour. I rest my dough overnight, but this is not a must.
Take dough out 30 minutes before rolling to soften.
Roll out dough, evenly, not too thick, less than 1/4” thick and in all directions to make a circle. In this tart pan, it was a rectangle. Do not stretch dough, because it will shrink back. Patch any cracks or holes. Use fork to make indentations.
Partially bake: Cover with parchment and use pie weights or dry beans and bake at 325 for twenty minutes.
1/2 teaspoon salt
12 tablespoons cold unsalted butter
4 tablespoons iced cold water
1 teaspoon sugar Mix salt and flour together. Cut butter into small pieces. Freeze both for a 15 minutes minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl and freeze blade. Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy. Stream in cold water. If using kitchen aid type mixer, use paddle attachment on low setting for one minute max. Stream in cold water on sides of bowl. Mix on low, just until incorporated. Form into disc , wrap in plastic at least one hour. I rest my dough overnight, but this is not a must.
Take dough out 30 minutes before rolling to soften.
Roll out dough, evenly, not too thick, less than 1/4” thick and in all directions to make a circle. In this tart pan, it was a rectangle. Do not stretch dough, because it will shrink back. Patch any cracks or holes. Use fork to make indentations.
Partially bake: Cover with parchment and use pie weights or dry beans and bake at 325 for twenty minutes.