Southern Buttermilk Chess Pie in a Butter Crust

What you need

• 190 g (1 1/2 cups) all-purpose flour
• 225 g (2 sticks) unsalted butter, divided: 115 g cold and cubed for the crust, 112 g for the filling
• 1/2 tsp salt, divided: 1/4 tsp for the crust, 1/4 tsp for the filling
• 4 tbsp ice water
• 280 g (1 1/3 cups) granulated sugar
• 30 g (3 tbsp) fine yellow cornmeal
• 85 ml (1/3 cup) buttermilk
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 4 large eggs, room temperature

Method

Restated from the original video

1. 1

   For the crust, whisk the flour with 1/4 tsp of the salt in a bowl. Rub in the 115 g (1 stick) cold butter until the pieces are the size of peas.

2. 2

   Sprinkle over the ice water and stir with a fork until the dough clumps. Press into a disc, wrap and chill for 30 min.

3. 3

   Heat the oven to 200 °C (400 °F).

4. 4

   Roll the dough on a floured surface to about 3 mm (1/8 in) thick and fit it into a 23 cm (9 in) pie dish. Trim and crimp the edge, prick the base with a fork and freeze for 15 min.

5. 5

   Line the shell with baking paper and fill with pie weights. Bake for 15 min, lift out the paper and weights, then bake for 5 min more until pale golden. Lower the oven to 175 °C (350 °F).

6. 6

   Melt the 112 g (1 stick) butter and let it cool for 5 min.

7. 7

   In a large bowl, whisk the sugar, cornmeal and the remaining 1/4 tsp salt.

8. 8

   Whisk in the melted butter until smooth.

9. 9

   Stir the buttermilk, vinegar and vanilla together, then whisk into the bowl.

10. 10

    Whisk in the eggs one at a time, mixing only until smooth so the filling does not foam.

11. 11

    Set the shell on a baking sheet and pour in the filling.

12. 12

    Bake for 40-45 min, until the top is golden and set at the edges and the center still wobbles slightly when the pan is nudged. Tent with foil if the crust browns too fast.

13. 13

    Cool on a rack for at least 1 1/2 hours so the filling sets. Serve at room temperature or chilled, and refrigerate leftovers, up to 4 days.

Imported from pastrychefonline.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.