Buttermilk Pie With Shortbread Crust Recipes

BUTTERMILK PIE WITH SHORTBREAD CRUST

Steps:

• 1. Finely crush cookies. In medium bowl stir together cookie crumbs and 3 tablespoons butter. Press onto bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. (Completely cover entire pie plate. Do not leave any holes in crust.) Refrigerate until ready to use. 2. In large mixer bowl beat sugar, sugar substitute and 1/2 cup butter on medium speed of electric mixer until combined. Add eggs, one at a time, beating well after each addition.3. In small bowl stir together flour and salt. Add to sugar mixture. Beat until combined. Gradually beat in buttermilk and lemon extract.4. Pour into crust. Bake at 325°F about 1 hour or until set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• Preheat oven to 350°F.
• Make pie crust, using 8 inch pie pan, do not bake.
• Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
• Stir in flour, salt, and buttermilk until well blended.
• Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
• Sprinkle with nutmeg and serve warm or chilled.
• Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
• Bake 8 to 10 minutes or until edge of crust is lightly browned.
• Cool on wire rack.

BUTTERMILK PIE CRUST DOUGH

Steps:

• Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
• Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
• Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
• Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

BUTTERMILK PIE WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 325 degrees F. In a mixing bowl, combine all ingredients for the crust. Press into a 9-inch non-stick pie pan. Set aside.
• Cream together the butters with the sugar and Splenda in electric mixer bowl until light and creamy. Add the non-fat dry milk to the butter and mix; beat well.
• Adding one at a time and mix well after each addition, add flour, egg yolk, lemon extract, and buttermilk.
• Fold in the beaten egg whites.
• Pour the filling into the pie shell. Bake for 45 minutes, until pie is firm in center.