Posted by: Anja | July 29, 2010

A real work of art!

Just look at the picture. Isn’t it awesome? And completely self-made. It’s originally a 9” buttermilk pie, but I changed the recipe to get 12 small muffin-sized pies. And they look gorgeous, don’t they? Though making them was kind of hell. Especially the dough, the filling was actually pretty easy. But the dough… First, I had to make more dough than the original recipe says because it’s twelve small pies instead of one large pie which equals more crust which equals more dough. Okay, next problem: Try to make equally sized circles to put into the muffin forms as crust. I ended up cutting the dough by using a turned-over cereal bowl and then transferring the rounds onto the muffin form, pressing the dough gently into the molds. The dough wasn’t very happy ab0ut my plan, so it gave me a hard time by falling apart the whole time. It took me like one hour until I had the dough prepared and transferred…!

The rest was pretty straight-forward, making the filling and the whipped cream is not much of a challenge because you just mix everything together as written in the recipe. So once you’ve mastered the dough, you mastered this recipe.

Small Buttermilk Pies
idea adapted from Simply Recipes

240g flour
180g cold butter
4/5 teaspoon salt
4/5 teaspoon sugar
ice water
20g butter

4 eggs
200g sugar
1 teaspoon lemon zest
1 tablespoon flour
60g butter
200ml buttermilk
1 teaspoon vanilla extract

200ml heavy cream
berries (raspberries, blueberries, currants)

First step: Start by mixing together the dough ingredients including the 180g water, the flour, salt and sugar. Use your hands to combine the flour with the butter thoroughly. Now add a little bit of water, knead the dough and if it doesn’t stick together, add some more water until you’re content. Melt the 20g butter and use it to prepare the muffin form. Preheat the oven to 175°C.

Second step: Roll out the dough on a floured surface and use a small cereal bowl or cookie cutters to cut out the dough circles you need. Press them gently into the muffin forms, they should be large enough that the crust is as high as the form is deep.

Third step: Melt the butter for the filling in a small pot and while you’re waiting for it to melt, whisk all the other ingredients together. Add the melted butter and whisk some more. Now spoon the filling into the dough-lined forms and then put the muffin form into the oven for 50 minutes. Check whether the filling has stocked and is set and if that’s done, take out of the oven and let it cool down.

Fourth step: Once cooled down completely, beat up the heavy cream. Get the pies out of the muffin form and spoon the heavy cream on top of them. Add the berries and serve immediately. Bon appetit!

I really enjoyed this recipe once I had won the fight with the dough, because the rest is really easy. It’s also an eyecatcher and a good way to impress others as it does not only look good, but also tastes pretty good. :)


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