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Berries Buttermilk Pie

Vegetarian

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Fancy up the classic buttermilk pie with some berries. This will make a perfect July 4th cake, as the berries over the cream compose the colors of the flag! A rich cake with a hint of lemon for a true refreshing feel on a scorching summer day.

Prep Time 1 hour and 10 minutes

Serves: 8

Difficulty Level: Low

Berries Buttermilk Pie

Ingredients for pie:

Eggs - 4

White sugar - 1 cup

Lemon zest - 1 tsp.

All-Purpose flour - 1 tbsp.

Butter - 1/2 stick (melted and cooled)

Vanilla Extract - 1 tsp.

Buttermilk - 1 cup

Pie crust - 1 (unbaked)

Heavy cream - 1 cup (chilled)

Raspberries - 25-30 (alternative: 12 halved strawberries)

Blueberries - a handful

Method of preparing the pie:

Preheat the oven to 325°F.
In a mixing bowl, beat the eggs. Then beat in the sugar and lemon zest until it’s well combined. Next beat in the flour and melted butter, and then the vanilla and buttermilk.
Roll out the pie shell to a 9-inch diameter, or to fit the pan.
Pour the batter into an uncooked pie shell, and bake at 325°F for 50 minutes (or until the center of the custard has just set).
Once it’s baked let it cool. You may see that the custard puffs up somewhat in the oven. This will deflate while it cools down.
Whip the chilled cream until it becomes quite stiff. When the pie is at room temperature, you can spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a pattern on top of the whipping cream.

Chef's Tip:

You can freeze the leftover buttermilk for up to 3 months.

Source: Simply Recipes

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