Page 428 - Pie Squared

BUTTERMILK CARDAMOM SLAB

PIE

WITH AN ALL-BUTTER CRUST

Serves 15 to 18

This recipe is always in my arsenal, the notion tickling my brain when
I am searching for a dessert to bring to a party and I don’t feel like
going to the grocery store. I almost always have buttermilk, but if I
don’t, a little lemon juice in whole milk creates “sour milk,” a suitable

stand-in, although with less velvety unctuousness. Considering the
limited ingredient list of the pie, its flavor is complex. The filling is
dense and a little chewy, with the tang and pleasure of an eggy
custard. The pie filling may puff up in a dramatic way while in the

oven, but don’t worry: It will settle back down as it cools and the
crackly browned shell on the filling will do a terrific imitation of crème
brûlée, without the shatter but with all the charm.

Make Ahead: This pie may be made and chilled a day ahead. Bring
to room temperature before serving.

ALL-BUTTER CRUST

1⅓ cups (160 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt
¼ cup (60 ml) ice water

FILLING

8 tablespoons (113 g) unsalted butter, cubed and slightly softened