Satsuma Buttermilk Pie

Satsuma Buttermilk Pie

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
  1. Position oven rack in bottom third of oven. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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.



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