Ingredients pie crust
- 250 gram flour
- 80 gram sugar
- pinch of salt
- 100 gram butter on room temperature
- 1 egg yolk
- 2 tablespoons cold water
- 350 gram sugar
- 2 tablespoons all-purpose flour
- pinch of salt
- 250 ml buttermilk
- 4 eggs
- 4 egg yolks
- 2 tablespoons vanilla extract
- 100 gram melted butter
- 1 lemon (juice + zest)
Kitchen equipment needed
- standmixer or knead the dough by hand
- cling film
- pie form ( 26 cm – 10 inches )
- silicone spatula
- small saucepan
- large bowl
Preparation — 15 minutes + waiting time
MIX 250 gram all-purpose flour with a pinch of salt and 80 gram of sugar. CUT the butter into small cubes and ADD those one at a time to the flour mixture. Keep on mixing with the flat beater attachment. The mixture will look crumbled. ADD 1 egg yolk and 2 tablespoons of cold water. Keep on mixing until a dough ball has formed. WRAP the dough in cling film and let it rest in the refrigerator for about 1 hour.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit. GREASE the pie form with butter. ADD a little bit of flour to the countertop and use a rolling-pin to roll out the dough. PRESS the dough into the cake pans and poke holes in the bottom using a fork.
COMBINE 350 gram sugar, eggs, egg yolks, pinch of salt and 2 tablespoons flour in a large until and whisk until smooth. ADD the vanilla extract, buttermilk, juice and zest of a lemon and combine until smooth. Meanwhile melt the butter in a small saucepan.
Finishing the buttermilk lemon pie — 45 minutes
ADD the melted butter to the egg mixture and pour the mixture onto the pie crust. BAKE the pie for about 45 minutes, or until the filling is firm and the crust is beautiful golden brown. Let the pie cool off and enjoy!