Razzleberry Buttermilk Custard Pie

Easy · 22 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1 tbsp sugar
• 1/2 tsp kosher salt
• 4 tbsps (1/2 stick) unsalted butter, cut into small cubes and chilled
• 1/4 c vegetable shortening, cut into bits and chilled
• 3 to 4 tbsps well-shaken buttermilk, chilled
• 2 large eggs, separated
• 6 tbsps (3/4 stick) unsalted butter, at room temperature
• 1 c granulated sugar
• 3 tbsps. unbleached all-purpose flour
• 2 tbsps raspberry vinegar
• 1/2 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 1 c well-shaken buttermilk, at room temperature
• 1/2 c heavy cream, chilled
• 1/2 c well-shaken buttermilk, chilled
• 2 tbsps confectioners' sugar
• 3 c fresh red, yellow, and/or black raspberries
• Confectioners' sugar, for dusting

Instructions

for the pie shell

1. Whisk together the flour, sugar, and salt in a large bowl. Work in the butter and shortening with a pastry blender (or pulse in the bowl of a food processor) until the mixture is crumbly with a few pieces of butter the size of small peas. Stir in 3 tbsps of the buttermilk with a fork (or pulse in the bowl of a food processor) to form large clumps that pull in all the dry ingredients. Squeeze a small pinch of dough; if it is too dry to hold together, stir in more buttermilk, 1 tsp at a time. Pour onto a piece of plastic wrap. Gather and form into a ball, then flatten into a disk about 3/4 inch thick. Wrap well and chill at least 30 minutes.
2. Roll the dough on a lightly floured surface to a 12-inch round. Fit into a 9 1/2-inch pie pan with about a 1/2-inch overhang. Turn under and crimp the edge. Refrigerate until chilled and firm, at least 30 minutes.
3. Preheat the oven to 350*F. Place the pie pan on a rimmed baking sheet. Line the pie shell with aluminum foil and fill with 1/2 inch of pie weights or dried beans. Bake in the upper third of the oven for 15 minutes. Fold up the corners of the foil, lift out the foil and weights, and continue baking for 10 minutes more, or until the pie shell looks dry and is pale golden. Place the baking sheet and pie shell on a wire rack to cool to room temperature. Leave the oven on.

for the filling

4. Beat the egg whites in a large, very clean glass or metal bowl with a mixer on low speed until the whites are frothy. increase to high speed and beat to soft peaks.
5. Beat the butter and sugar until light and fluffy in a large bowl with the mixer on high speed. Beat in the egg yolks. Beat in the flour, vinegar, vanilla, and salt. With the mixer on low speed, add the buttermilk in a slow, steady stream. Don't worry if the mixtures looks at bit curdled at this point!
6. Use a spatula to fold about one-third of the whites into the egg yolk mixture to lighten the batter. Fold in the rest of the whites. (It is better to have a few visible wisps of whites than to stir so thoroughly that you deflate them.)
7. Pour the filling into the pie shell, still on the baking sheet. Bake in the center of the oven for 45 minutes, or until the filling is lightly browned. When gently shaken, the center should jiggle slightly but no longer slosh or ripple, and a toothpick inserted 3 inches from the center should come out clean. The center of the pie will firm up as it cools. Place on a wire rack to cool to room temperature.

for the topping

8. Beat the cream, buttermilk, and confectioners' sugar to firm peaks in a chilled medium bowl with a mixer on high speed. Spread over the pie and smooth the top. Cover the top of the pie with the raspberries. Dust with confectioners' sugar. Serve at room temperature or lightly chilled.

Tags: pepperplate-import

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