In this take on the classic Southern pie, satsuma zest replaces the traditional lemon zest.
Satsuma Buttermilk Pie
Makes 1 (9-Inch) Pie
- Buttermilk Pie Dough (recipe follows)
- 2 cups sugar
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted and cooled slightly
- 4 large eggs, room temperature
- 1 tablespoon satsuma zest
- ½ teaspoon vanilla extract
- 1 cup whole buttermilk, room temperature (see note)
- Garnish: sweetened whipped cream, satsuma segments
- Position oven rack in bottom third of oven. Preheat oven to 400°.
- On a lightly floured surface, roll Buttermilk Pie 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 to ½ inch beyond edge of plate, if needed. Fold edges under, and crimp, if desired. Freeze for 15 minutes.
- In a large bowl, whisk together sugar, flour, and salt. Whisk in melted butter, eggs, satsuma zest, and vanilla until combined. Slowly add buttermilk, whisking just until combined. Pour into prepared crust.
- Bake for 15 minutes. Reduce oven temperature to 325°, and bake until edges are set, center still jiggles slightly, and an instant-read thermometer inserted in center registers 200°, about 35 minutes more. (Pie will be puffed when removed from oven but will deflate slightly as it cools.) Let cool completely on a wire rack. Refrigerate until ready to serve. Serve chilled or at room temperature. Garnish with whipped cream and satsuma segments, if desired.
Note: Buttermilk will settle and separate over time, so make sure to shake your carton of buttermilk before using.
Buttermilk Pie Dough
Makes 1 (9-Inch) Crust
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 4 to 5 tablespoons cold whole buttermilk
- In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 4 tablespoons cold buttermilk in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add up to remaining 1 tablespoon cold buttermilk only if needed.
- Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.