Page 47 - Baking

BUTTERMILK PIE WITH THYME

AND HONEY GLAZE

MAKES 1 (9-INCH) PIE

Old-Fashioned Piecrust 1. Preheat oven to 350°.
(recipe follows)
3 large eggs 2. In a large bowl, beat eggs, butter, sugar, and flour with a mixer at medium
½ cup unsalted butter, soft ened speed until combined.
1¼ cups sugar
3 tablespoons all-purpose flour 3. In a medium bowl, stir together buttermilk, lemon zest and juice, thyme,
1 cup whole buttermilk vanilla, and salt. Add buttermilk mixture to egg mixture, beating just until
2 teaspoons lemon zest combined. Pour batter into prepared Old-Fashioned Piecrust.
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme 4. Bake until set, 35 to 40 minutes. Carefully spread warm honey onto warm
½ teaspoon vanilla extract pie. Garnish with thyme, if desired.
⅛ teaspoon kosher salt
3 to 4 tablespoons warm honey OLD-FASHIONED PIECRUST
Garnish: fresh thyme sprig Makes 1 (9-inch) crust

1½ cups all-purpose flour
2½ tablespoons plus 1 teaspoon sugar
⅛ teaspoon salt
⅓ cup cold unsalted butter
4½ tablespoons plus 1 teaspoon cold water

1. In a medium bowl, whisk together flour, sugar, and salt. Using a pastry
blender, cut in cold butter until mixture is crumbly. Add 4½ tablespoons plus
1 teaspoon cold water, stirring just until moistened. Turn out dough onto a
lightly floured surface, and knead 8 to 10 times. Wrap tightly in plastic wrap,
and refrigerate for 1 hour.

2. Preheat oven to 350°.

3. On a lightly floured surface, roll dough into a 12-inch circle, about ⅛ inch
thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim
excess dough. Fold edges under, and crimp as desired. Top with a piece of
parchment paper, letting ends extend over edges of plate. Add pie weights.

4. Bake for 10 minutes. Carefully remove paper and weights, and bake
10 minutes more. Let cool completely.

46