Recipe: Dutch oven buttermilk pie with cornmeal crust

Dutch oven Diva Kyle Roubidoux shares her buttermilk pie recipe.
by Dave Cathey Published: May 23, 2012
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Dutch oven buttermilk pie with cornmeal crust

Kyle Roubidoux, the Dutch oven Diva, says she always makes dessert first to ensure it has cooled properly before eating. The cornmeal crust is from Melba's Swap Shop.

FOR THE CRUST:

1 cup flour

½ teaspoon salt

½ cup cornmeal

½ cup shortening

½ cup grated cheddar cheese

¼ (or less) cup water

FOR THE FILLING

3 eggs

½cup butter, softened

1½cups white sugar

3 tablespoons all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/8 teaspoon nutmeg

Preheat oven to 350 degrees

First, make the crust. Sift together flour and salt. Stir in cornmeal. Cut in shortening until mixture resembles fine crumbs. Stir in cheese. Sprinkle water over mixture gradually, mixing lightly with fork.

Shape into ball, flatten on lightly floured surface. Roll to about 1/8-inch thickness. Line the bottom of a 9-inch Dutch oven and set aside.

Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.

Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.

Bake for 40 to 60 minutes, or until center is firm. Allow plenty of time to cool.

Cook's Note: If using a Dutch oven, cover to bake. If not, bake uncovered. At home, you may want to use a 9-inch prepared piecrust.

Source: Kyle Roubidoux

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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