Old-Fashioned Chess Pie with a Buttermilk Pie Crust
A classic chess pie recipe with a buttermilk pie crust. This buttery pie is sure to please.
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For the pie crust (makes two 9-inch crusts)
2 ¼cupall-purpose flour
1tablespoongranulated sugar (use a heaping tablespoon)
16tablespoons(2 sticks) cold unsalted butter, cut into ¼ thick squares
½cupice water (more or less as needed)
1 teaspoonwhite vinegar
For the pie filling:
6tablespoonsunsalted buttermelted and cooled
2heaping tablespoons all-purpose flour
2teaspoonsvanilla extractuse a good, high quality vanilla
For the pie crust:
In the bowl of a stand mixer, combine the flour, sugar, and salt. Place the mixer bowl and paddle attachment in the freezer for 20 minutes along with the butter cubes on a plate lined with wax paper.
After 20 minutes of freezing, placing the mixer bowl on the stand mixer. Using the paddle attachment and low speed, add a few butter cubes at a time. Continue to do this ever 15 seconds or so until all the butter is added and has broken up into pieces that look similar to walnut halves.
Mix the vinegar into the ice water. Create a well in the butter and flour mixture and pour in ⅓ cup of ice water. Mix on low for a few seconds. Add the additional water as needed (you'll use about ½ cup tota) until you can smoosh some dough together with your fingers and it breaks into large chunks.
Transfer the dough mixture to a lightly floured surface. Use your hands to gently form the dough into one mound - it will look crumbly but will come together as it rests! Divide the dough mound into two disks and wrap each in a sheet of plastic wrap. Place one in the refrigerator for one hour and freeze the other for the next time a pie craving hits! While your dough chills, place a 9’’ pie dish in the refrigerator to chill.
After an hour (or longer), remove your pie dough from the refrigerator. Place on a well-floured sheet of parchment paper. Using a floured rolling pin, carefully roll the dough out into an 11’’ circle. Use a pastry brush to remove any excess flour from the dough once it is rolled out. Place your pie dish on top of the circle, then carefully use the parchment to flip the dough into the pie dish. Tuck the overhang of the pie dough up and under the dough that is on the edge of your pie pan see photo above). This will make a fuller crust. Crimp the dough in a shape of your liking and place the pan in the refrigerator while you make the pie filling.
For the pie filling:
Preheat the oven to 350°F.
Melt the butter over medium heat. Remove from heat and set aside to cool for several minutes.
In a large bowl, combine the eggs, sugar, flour, and salt by stirring with a whisk. The mixture will be very thick. Whisk in the butter until just combined. Add the buttermilk and vanilla, whisking until just combined and the mixture is smooth.
Remove the prepare pie crust from the refrigerator. Pour the filling into the crust. Use a pastry brush to lightly brush the edges of the pie crust with a lightly beaten egg.
Place the pie on baking sheet and put it on a rack in the center of the oven. Bake for 50-70 minutes until the filling is set - you will know it’s done when it barely jiggles in the center. After 50 minutes, you may want to add a pie ring or aluminum foil strips around the edge of your crust to keep it from turning too brown.
Remove the pie from the oven and allow it to cool in the dish for an hour or two before serving. It’s delicious served warm, room temperature, or chilled!