Baked Buttermilk Pie with Cornmeal Crust
1 cup ALL-PURPOSE FLOUR
1/3 cup FINE CORNMEAL
1/2 tsp KOSHER SALT
1/4 cup CRISCO
4 tbsp UNSALTED BUTTER
1/4 CUP ICE WATER
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
Chill all the ingredients for the crust before starting.
For the crust: In a food processor, combine flour, cornmeal and salt and pulse 3 times to combine. Add butter and Crisco, and pulse 2 to 3 timesuntil fat and flour are the size of peas. Slowly add water to the mixture, pulsing 4 to 5 times to incorporate.
Turn the dough on a flat surface and gather it together to form a ball. Flatten the ball into a disk and wrap in plastic wrap. Let it rest in the refrigeratorfor at least 1 hour.
Roll the dough into a disk big enough for a 10-inchpie pan. Take back to the refrigerator.
For the filling: In a small bowl, add sugar, flour and salt. Mix with a whisk.
In a medium bowl, whisk the eggs until blended, add flour mixture and whiskto combine.Add the butter, lemon zest and juice and whisk well.Add buttermilk and whisk well. Add vanilla and whisk well.
Pour filling into the chilled pie shell. Placeongrill and bake for approximately 45 minutes to an hour, until filling is set and no longer jiggles in the center.
Let it cooldown and chill in the refrigerator before serving. Slice and serve. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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