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  • Baked Buttermilk Pie with Cornmeal Crust
 
  • Baked Buttermilk Pie with Cornmeal Crust
 

Baked
Buttermilk Pie
with Cornmeal Crust

Baked Buttermilk Pie with Cornmeal Crust
0.0
0.00Baked Buttermilk Pie with Cornmeal Crust
|
  • Difficulty2/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves8 - 12
  • HardwoodPecan

One bite of this sweet pie and your tastebuds will be changed forever. This homemade creamy, buttery, zesty buttermilk pie is elevated with a cornmeal crust and hit with some wood-fired pecan flavor.

Ingredients

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

Pie Filling:

  • 1 1/2 cups SUGAR
  • 1/4 cup ALL-PURPOSE FLOUR
  • 1/2 tsp KOSHER SALT
  • 3 large EGGS
  • 4 tbsp UNSALTED BUTTER
  • 1/4 tsp LEMON ZEST
  • 2 tsp FRESH LEMON JUICE
  • 3/4 cup BUTTERMILK
  • 1 VANILLA BEAN

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

Pie Filling:

  • 1 1/2 cups SUGAR
  • 1/4 cup ALL-PURPOSE FLOUR
  • 1/2 tsp KOSHER SALT
  • 3 large EGGS
  • 4 tbsp UNSALTED BUTTER
  • 1/4 tsp LEMON ZEST
  • 2 tsp FRESH LEMON JUICE
  • 3/4 cup BUTTERMILK
  • 1 VANILLA BEAN

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 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 times until 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 refrigerator for at least 1 hour. 

Roll the dough into a disk big enough for a 10-inch pie 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 whisk to 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. Place on grill and bake for approximately 45 minutes to an hour, until filling is set and no longer jiggles in the center.  

Let it cool down and chill in the refrigerator before serving. Slice and serve. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty2/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves8 - 12
  • HardwoodPecan

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