LEMON BUTTERMILK PIE WITH SAFFRON
Provided by Alison Roman
Categories Dessert Bake Easter Mother's Day Lemon Saffron Buttermilk Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For buttermilk pie dough:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- For filling and assembly:
- Preheat oven to 325°F. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
- Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
- Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 tablespoons flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
- Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
- DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.
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Mohamed Jabaty
jabaty67@hotmail.comYum!
URAN CHROMATIC BASSiE
u_bassie55@gmail.comThis pie is amazing! I love the combination of lemon and buttermilk, and the saffron adds a really unique flavor. I will definitely be making this pie again.
never posts
p_never@gmail.comI'm not sure what went wrong, but my pie turned out really runny. I followed the recipe exactly, but the filling just didn't set. I'm not sure if I'll try this recipe again.
Alarape Kazeem
alarapekazeem@yahoo.comThis pie is a bit too sweet for my taste, but I can see how others might enjoy it. The crust is good, but the filling is just too sugary for me.
Lydia Mills
mills-l28@hotmail.comI've never had a lemon buttermilk pie before, but I'm glad I tried this recipe. It's so easy to make and the results are amazing! The pie is creamy and tangy, with a hint of saffron that really takes it to the next level.
Isis Pennings
ip@hotmail.comThis pie is perfect for summer! The lemon and buttermilk give it a light and refreshing flavor, and the saffron adds a touch of elegance. I love serving this pie with fresh berries.
Felix Liashiedzi
l.felix@hotmail.frI'm not a huge fan of saffron, but I was pleasantly surprised by how well it worked in this pie. The lemon and buttermilk flavors really balanced out the saffron, and the result was a delicious and unique dessert.
Umar Gujjàr
umarg93@hotmail.comThis pie is a bit too tart for my taste, but I can see how others might enjoy it. The crust is good, but the filling is just too lemony for me.
Lecia Jojo
l-j99@hotmail.co.ukThis pie is absolutely delicious! The lemon and buttermilk give it a tangy, refreshing flavor, and the saffron adds a touch of warmth and spice. The crust is perfectly flaky and buttery. I will definitely be making this pie again!
24live news
2.news55@aol.comI've made this pie several times now, and it's always a hit. The saffron adds a subtle but distinct flavor that really elevates the pie. I also love the simplicity of the recipe - it's easy to make and doesn't require any special ingredients.
Shehzad Khang
k-shehzad@gmail.comThis pie was a delightful surprise! The combination of lemon, buttermilk, and saffron is unique and incredibly flavorful. The texture is creamy and smooth, and the crust is flaky and golden brown. I highly recommend this recipe to anyone looking for