Bud’s Round Top Buttermilk Pie
If you live in Texas, you may have been to Round Top, the giant antiques fair is held here twice a year. If you visit, you have to stop in at Royer's and have a slice of this heavenly buttermilk pie. If you are not lucky enough to live close by, then you are going to have to make this delicacy.Plan Ahead Note: the pie crust needs to be refrigerated for one hour before rolling. The butter and eggs for the pie batter need to be at room temperature.
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup cold, unsalted butter cut into small pieces
- ¼ cup ice water
Pie
- ½ cup unsalted butter softened to room temperature
- 3 cups granulated sugar
- 3 eggs at room temperature
- ¼ cup all-purpose flour
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- ¾ teaspoon freshly ground nutmeg
Instructions
Pie Crust
- To make the crust: put the flour, salt, and sugar in a food processor. Pulse a few times to mix.
- Add the butter pieces and process for about 10 seconds, until the mixture is the consistency of coarse meal.
- With the food processor running. slowly add the ice water in a thin stream just until the dough holds together. Do not process the dough for more than half a minute.
- Turn the dough out, roll it into a ball, and wrap it securely in plastic wrap. Refrigerate 1 hour before rolling out. Set aside.
Pie
- To make the pie: Preheat the oven to 300°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy.
- Add the eggs and flour and stir on low until well blended.
- Add the buttermilk, vanilla, and nutmeg and combine well.
- Pour into the unbaked pie shell. Bake for 1 ½-2 hours or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack and refrigerate before serving.
Notes
Recipe from Sweet on Texas Cookbook