Pie of the Week: Blackberry Buttermilk Pie
The idea of a creamy, buttermilk-based pie just feels so right to me. Consider the cool tang of a soft buttermilk panna cotta cradled in a crisp, all-butter crust and topped with the fruit du jour. To not make one before summer's end just seems criminal.
I've long adored the flavor of blackberries, but in baking I often feel regretful as I mask the visually stunning, nearly-black fruit under the cover of a pie or in the batter of a muffin. While the base of this pie will work with any variety of fruit (macerated with a little sugar to create extra juice), this pie is particularly great for showcasing gorgeous fruits, like my blackberries, that you wish to show off.
Of course, beautiful food is worthless if it doesn't deliver on texture and flavor, and this pie is a home run for both. The buttery crust is the perfect foil for the creamy panna cotta, and the buttermilk is absolutely perfect with the fruit. Be sure to make one yourself, before the berries are gone.
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About the author: Lauren Weisenthalhas logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.