Lemon Buttermilk Pie in a Flaky Gluten-Free Crust
Serves 815 mins prep55 mins cook
Creamy and citrusy lemon buttermilk pie in a flaky gluten-free crust. The filling comes together in minutes! If gluten isn't an issue for you, feel free to make this with a half recipe of laminated pie crust dough, and use ¼ cup all purpose flour in the filling instead of the rice flour.
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What you need
Instructions
12 Prepare and parbake the pie crust as directed. Optionally brush the parbaked crust with a bit of beaten egg white and return to the oven for a minute or two; this will keep the crust extra crisp after baking. 23 Position a rack in the lower third of the oven and preheat to 325ºF. Make the filling: 17 Place the sugar in a medium bowl. Zest the yellow part of the lemons' peel directly into the sugar to catch all the oils. Slit the vanilla bean down the center and use the back of the knife to scrape out the seeds, and add them to the sugar. Rub the sugar with your fingertips until it feels damp and slightly clumpy. 18 Whisk the flour and salt into the sugar until no floury lumps remain, then whisk in the eggs and yolks until smooth; whisk gently to avoid incorporating excess air into the batter. 19 Slowly whisk in the buttermilk, then the cream and lemon juice until smooth. 20 If your pie crust has cooled, return it to the oven for about 5 minutes to get it hot. With the par-baked crust still in the oven, carefully but quickly pour the filling into the crust. 21 Bake the pie until just set, 40-50 minutes. It will be puffed all over, and will barely wiggle when you give it a shake. Cool the pie completely, about 2 hours, then serve at room temperature or chill (chilling will give you cleaner slices). 22 The pie is best at room temperature shortly after cooling, but store extras in the fridge; they will keep well for up to 3 days.View original recipe