This pie is ugly. It’s also kind of a pain in the ass and takes much longer to make than you would anticipate. But is it delicious? Oh my, yes.
About a week ago, I suddenly had the urge to make pie. Just came over me like a wave. Felt the need to bust out my rolling-pin and work a chunk of dough into a disk. And boy did this dough require some work. See, first you freeze 14 tablespoons of butter, along with flour and sugar and salt, in a plastic baggie over night. Then you break it all apart in your food processor, form the dough into a disk, and refrigerate it for an hour or overnight. Then you roll that bad boy (14 tablespoons of very cold butter, mind you) out. If you’re short, with high counters, and not a lot of upper body strength? It’s a challenge. But man, is it worth it. Flakey, buttery crust. Bright lemony and cardomom infused curd. Definitely consider having a glass of port with this dessert. You won’t be sorry.
Cardamom Buttermilk Pie
We have Saveur.com to thank for this incredibly unique recipe.
I altered theirs a bit based on some of the comments with the recipe on their site. I doubled
the cardamom and decreased the lemon just a hair.
I also used greek yogurt instead of the listed sour cream because I have an
aversion to sour cream. Think it’s pretty gross. But that’s just me.
1 1⁄2 cups plus 3 tbsp. flour
1 tbsp. plus 1 cup sugar
1⁄2 tsp. fine salt
14 tbsp. butter (10 tbsp. cold,
4 tbsp. melted and cooled slightly)
2 tsp. white distilled vinegar
2 tsp. ground cardamom
3 egg yolks
1 cup Greek whole milk yogurt
2 cups buttermilk
Finely grated zest of 1 lemon
1/2-1 tbsp. fresh lemon juice
Combine 1 1⁄2 cups flour, 1 tbsp. sugar, 1⁄4 tsp. salt, and cold butter in a plastic ziplock baggie and freeze overnight.
Add vinegar and 1⁄2 cup ice water in a bowl.
Turn the freezer bag’s contents out into a food processor and pulse until chunks of the butter are about the size of chickpeas.
Add vinegar mixture to flour mixture and pulse once or twice to bring things together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
On a well-floured surface, roll dough out to a circle. About 13 inches in diameter.
Fit into a 9-10 inch pie pan. Cut away the extra dough, leaving a 1 1⁄2 inch border.
Tuck the overhanging dough underneath itself to form a thick edge.
Pinch the edge to create a wavy pattern.
Cover and chill for 1 hour.
Warm your oven to 400°.
Prick bottom of dough with a fork then line with foil and fill with dried beans or pie weights.
Bake the pie shell for 10 minutes.
Remove the beans and foil and bake for another 10 minutes. You want the crust to be a golden brown.
Remove pie from oven and let cool on a rack.
In the meantime, whisk together remaining flour and salt with the melted butter, cardamom, egg yolks, and Greek yogurt.
Beat in remaining sugar, buttermilk, zest, and lemon juice.
Pour into your cooled pie shell and place it in the oven.
Lower the heat to 325° and bake until the outer edges of the curd is set, but the center is still a bit wiggly. About 1 hour.
Let your pie cool completely on a rack and refrigerate.
Serve the pie cool with juicy glasses of port.