Honey Buttermilk Chess Pie
Makes 1 pie
- Large Bowl
- Plastic wrap
- Parchment paper
- Pie dish
- Sheet tray
- 1 ¼ cup all purpose flour
- 2 Tbsp sugar
- 1 tsp salt
- 1 stick 4 oz unsalted butter cold, cubed
- ¼ cup ice water
- 2 eggs
- 1 cup honey
- Zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 stick 4 oz unsalted butter melted
- 1 cup buttermilk
- 3 Tbsp all purpose flour
- Powdered sugar optional
- Fresh whipped cream
- Begin by preparing the crust. In a large bowl whisk flour, sugar, and salt. Add in cold butter and toss to coat the cubes in flour.
- Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of peas.
- Add cold water and gently mix. The amount of water needed will vary depending on climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands. If the dough is too dry add 1 tsp more water at a time until it comes together.
- Transfer shaggy dough to a sheet of plastic wrap, and use the plastic wrap to press dough into a ball. Flatten into a round disk. Refrigerate at least 1 hour.
- Preheat oven to 400ºF.
- Once the dough has chilled, roll out into about a 12” round circle. Place dough in pie pan and press into pan. Using kitchen shears, cut around the edges if there are any super uneven parts. Crimp the edges all the way around the pie. Prick bottom with a fork.
- Place two pieces of parchment into the pan and fill with dry beans or pie weights all the way to the top. Place pie dish on a sheet tray.
- Transfer to preheated oven and bake for 10-12 minutes until the edges are set. Remove from oven and carefully remove pie weights.
- Return crust to oven and bake another 10-12 minutes until crust is cooked and golden. Set aside as you prepare the filling.
- Lower oven to 350ºF.
- In a large bowl, whisk eggs and honey until homogenous. Add in lemon zest, lemon juice, salt and vanilla. Stream in melted butter and buttermilk. Whisk until smooth. Add in flour and whisk again until mixture has no clumps.
- Pour filling into crust and transfer to oven. Bake for 35-45 minutes until the pie is golden and set. There should be a slight jiggle in the center.
- Let cool completely on the counter for at least 2 hours. (pie can be eaten now or refrigerated over night. Tastes great at both temps!)
- Dust with powdered sugar if desired. Serve with fresh whip cream and blackberries.
Tried this recipe?Let us know how it was!