Pie of the Week: Double-Crusted Buttermilk Pie
While winter in the Northeast brings its share of frustrations (snow, cold, and limited local produce options) it also presents the perfect opportunity for dusting off my notebook filled with recipes for custard and pudding-based pies. This is one of my favorites; I adore its delicate and tangy flavors, creamy texture, and a higher-than-average crispy crust to creamy custard ratio.
It's pretty unusual to find a recipe for a double-crusted custard pie out there, most likely because the single versions are so foolproof. Not sure if it's done? Just give it a jiggle and there's your answer. This recipe feels a bit more like a guessing game, but cutting a small, decorative hole in the center of the raw crust will make it easier to tell what's what. If you're like me and love extra crust with your pie, then this one will be a winner.
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About the author: Lauren Weisenthal has 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 and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.