The pie was very good. I'm taking one star off because you can't taste the cardamom. I will definetly make it again but I will leave out the lemon next time. You can't taste anything else. If this was a lemon buttermilk pie I'd give it five starts.
Cardamom–Buttermilk Pie
Buttermilk pie, an American classic, is a forerunner of cheesecake. Real, old-fashioned buttermilk is the liquid left over from the churning of ripened cream for butter; it has a tangier, more complex flavor than the version found in stores today. In this recipe, sour cream helps replicate the taste of true buttermilk.
Credit: Larry Nighswander
1 1⁄2 cups plus 3 tbsp. flour
1 tbsp. plus 1 cup sugar
1⁄2 tsp. fine salt
14 tbsp. butter (10 tbsp. cold,
4 tbsp. melted and cooled slightly)
2 tsp. white distilled vinegar
1 tsp. ground cardamom
3 egg yolks
1 cup sour cream
2 cups buttermilk
Finely grated zest of 1 lemon
1 tbsp. fresh lemon juice
1. Combine 1 1⁄2 cups flour, 1 tbsp. sugar, 1⁄4 tsp. salt, and cold butter in a sealable plastic bag and freeze completely. (This may be done up to 3 months in advance.)
2. Mix vinegar and 1⁄2 cup ice water in a bowl. Turn the freezer bag's contents out into a food processor; pulse until chunks of the butter have been reduced to the size of large peas. Add vinegar mixture to flour mixture and pulse briefly to just incorporate. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
3. On a well-floured surface, roll dough out to a 13" circle about 1⁄8" thick. Fit into a 10" pie pan; cut away excess dough, leaving a 1 1⁄2" border. Tuck the overhanging dough underneath itself to form a thick edge; using your fingers, pinch the edge to create a wavy pattern. Cover and chill for 1 hour.
4. Heat oven to 400°. Prick bottom of dough with a fork; line with foil and fill with dried beans. Bake the pie shell for 10 minutes. Remove the beans and foil and bake until light brown, about 10 minutes more. Let cool on a rack.
5. Whisk together remaining flour and salt with the melted butter, cardamom, egg yolks, and sour cream; beat in remaining sugar, buttermilk, zest, and lemon juice. Pour into cooled pie shell, place in oven, and reduce heat to 325°. Bake until set on the edges but slightly wobbly in the center, about 1 hour. Let pie cool completely on a rack and refrigerate. Serve the pie cool rather than cold.
MAKES ONE 10" PIE
Ratings & Reviews (5)
Yes, a very nice pie - but, the main thing that drew me to try the recipe was, as the other reviewer wrote, the cardamom. I couldn't taste it either - it was so lemony. More like a lemon custard pie. Maybe if I try it again, I would just like 1/4 or less of the lemon zest it calls for an increase the cardamom.
I doubled the amount of cardamom and reduced the juice (but not the zest). The flavor was spot on but the consistency wasn't as firm as other buttermilk pies I've made. I did use reduced-fat sour cream and buttermilk which may account for it. I'd like to try it again with full fat versions.
I had high hopes for this pie because I love Cardamom but it was just OK. Could barely discern the cardamom. Way to much lemon. Zero presentation...........pretty much a beige pie. Tasted like a lemon custard pie. If I make it again I'll double the cardamom, cut the juice in half and maybe even tinge the filling with a bit of food coloring....something to give it a bit of color. I shared it with neighbors who made the same comments.
I read what others wrote and added 1/2 tsp cardamom, and reduced lemon juice. The flavor of the cardamom was definitely there, but the pie seemed like a lot of work for not much pay off. I definitely won't make it again.
Cardamom–Buttermilk Pie
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