Best 3 Buttermilk Cardamom Pie Recipes
Indulge in the tantalizing fusion of flavors with our buttermilk cardamom pie, a symphony of sweet and savory notes that will tantalize your taste buds. This unique pie boasts a flaky, buttery crust that encases a velvety filling infused with the aromatic warmth of cardamom and the tangy creaminess of buttermilk. Each bite offers a delightful balance of textures and flavors, making it a perfect treat for any occasion. Complementing this cardamom pie, we present an array of equally enticing recipes that capture the essence of diverse culinary traditions. Embark on a culinary adventure as you explore our collection, ranging from classic comfort food to international delicacies.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK-CARDAMOM PIE
It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust until custardy and fragrant. This recipe comes from cookbook author (and Martha's longtime friend) Sara Foster, who learned it from her mother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 18
Steps:
- Crust: In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or your fingers, cut in shortening and butter until mixture resembles coarse meal, with pea- to almond-size pieces of butter and a few larger chunks remaining (work quickly so that butter and shortening remain cold).
- In a small bowl, beat egg with 1/3 cup water and vinegar. Pour egg mixture around edges of flour mixture while working it in with a fork, just until dough starts to clump together. Add more water, 1 tablespoon at a time, if needed. Do not overmix. Lightly dust your hands and work surface with flour. Turn dough out onto surface and press it together. Divide dough in half, shape each half into a flat disk, and wrap in plastic. Refrigerate at least 30 minutes and up to 3 days.
- Place one disk of dough on a lightly floured surface (reserve remaining disk for another use). If dough is too firm, let stand 5 to 10 minutes before rolling. Dust a rolling pin with flour and roll out dough into a 12-inch round, about 1/8 inch thick. Brush off any excess flour after rolling. Fold dough in half or gently roll it up around rolling pin and lift to place in a 9-inch pie dish. Press dough lightly into bottom and up sides of dish. Using kitchen shears or a paring knife, trim to a 1/2-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Cover with plastic. Refrigerate or freeze at least 30 minutes.
- Preheat oven to 375 degrees with racks in center and lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake on lower rack 10 to 15 minutes. Remove beans or rice and parchment; bake on center rack until golden brown, about 5 minutes more. Transfer to a wire rack and immediately brush very lightly with egg white. Reduce oven temperature to 350 degrees.
- Filling: In a large bowl, whisk together sugar, flour, nutmeg, cardamom, and salt. In a small saucepan, heat butter and vanilla seeds over low, stirring occasionally, until butter is melted. Add butter mixture to sugar mixture and stir until thoroughly combined. Add eggs, one at a time, whisking after each addition. Whisk in buttermilk until smooth and well blended.
- Pour filling into warm crust. Place pie dish on a rimmed baking sheet; bake on center rack, rotating halfway through, until filling is set around edges but wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to a wire rack; let cool at least 1 hour before serving.
CARDAMOM BUTTERMILK PIE
Make and share this Cardamom Buttermilk Pie recipe from Food.com.
Provided by chia2160
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Mix all ingredients together and pour into pie crust.
- Bake for 60-75 minutes until set.
- Cool on wire rack.
CARDAMOM CRANBERRY BUTTERMILK PIE
Steps:
- Preheat oven to 400 degrees. Heat orange juice and add cranberries to plump. Set aside. In a large bowl, whisk together flour, salt, melted butter, cardamom, eggs and sour cream. Beat in sugar, buttermilk and lemon juice. Drain cranberries and fold into mixture. Pour filling into cooled pie shell, place on a sheet pan and put into preheated oven. Reduce heat to 325 degrees. Bake until filling is set on edges but slightly wobbly in center, about one hour. Let pie cool completely on rack and then refrigerate. Remove pie from refrigerator one hour prior to serving. Serve with whipped cream.
Tips for Making Buttermilk Cardamom Pie
- Use high-quality cardamom. The flavor of cardamom is key in this pie, so it's important to use the best quality cardamom you can find. Look for cardamom pods that are green and plump, and avoid any pods that are brown or shriveled.
- Grind the cardamom pods yourself. Grinding the cardamom pods yourself will give you the freshest, most flavorful cardamom powder. To do this, simply remove the seeds from the pods and grind them in a spice grinder or mortar and pestle.
- Use buttermilk that is at room temperature. Buttermilk that is too cold will cause the pie crust to be tough. Let the buttermilk come to room temperature for at least 30 minutes before using it.
- Don't overmix the pie dough. Overmixing the pie dough will make it tough. Mix the dough just until it comes together, then stop.
- Blind bake the pie crust before filling it. Blind baking the pie crust will help to prevent it from becoming soggy. To do this, preheat the oven to 350 degrees Fahrenheit. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
- Let the pie cool completely before serving. Buttermilk cardamom pie is best served cold. Let the pie cool completely before serving, or chill it in the refrigerator for at least 2 hours.
Conclusion
Buttermilk cardamom pie is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new pie recipe to try, I highly recommend giving buttermilk cardamom pie a try.Here are some additional tips for making buttermilk cardamom pie:
- You can use either green or black cardamom pods for this recipe. Green cardamom pods have a more delicate flavor, while black cardamom pods have a more intense flavor.
- If you don't have any cardamom pods, you can use ground cardamom instead. Use 1 teaspoon of ground cardamom for every 10 cardamom pods.
- You can also add other spices to this pie, such as cinnamon, nutmeg, or ginger.
- If you are short on time, you can skip blind baking the pie crust. However, blind baking the pie crust will help to prevent it from becoming soggy.
- Buttermilk cardamom pie can be stored in the refrigerator for up to 3 days.
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