pies are safe dream was do not you think? With all the beautiful fruit that is in season at the moment, they are definitely my favorite thing to cook. Even with a butter crust and crumb in this case a sweet filling, all the juicy berries make for a rather light dessert.
This tart is very special because of the "secret ingredient" that I am about to do not so secret. The crust, filling, and enamel are all made with buttermilk, but not the normal type of liquid that does not work well in a dry crust or topping, but powder buttermilk. I think this could be my new baking hack! I like buttermilk flavor in so many different baked goods, but often do not have on hand. I do not mind doing a bit of vinegar or juice added to regular milk lemon, but the buttermilk powder still seems easier. I also like how I can add / tart flavor of soft texture and crust and the filling without the need for additional liquid. The end result is an absolutely sensational pie. The crust and taste crumble like a buttermilk biscuit, and paired with the thick pie, raspberry crust, the end result is pretty perfect. I used Cultured Buttermilk Blend powder Saco Pantry and it worked wonderfully.
Another aspect of having fresh buttermilk in the crust and the topping is golden and toasted they obtained during cooking. You know how some recipes require you to brush egg or milk over crust to make gold? Well because it is cooked in, these proteins are just the job. In fact, be sure to keep an eye on your pie as it bakes, a small piece of paper draped on top will stop the browning once the pie is golden as you like.
I overcame that with a little drizzle of a simple buttermilk glaze, but of course the standards like whipped cream or ice cream would also be fabulous. (Ooh maybe ice cream buttermilk?) Summer cooking is officially here. I can not wait more than stand-creations of fresh fruit in my kitchen!
- for crust:
- 1¼ cups all-purpose flour
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon buttermilk powder (I used the Cultured buttermilk Blend Saco Pantry)
- 1 stick cold butter, cut into small pieces
- ¼- 1/2 cup ice water
- for filling:
- 6 cups raspberries,
- 5 tablespoons instant tapioca fresh or frozen
- ½-1 cup sugar (depending on sweetness of your berries)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- for the filling:
- 1 stick plus 1 tablespoon melted butter (9 tablespoons)
- ¾ cup brown sugar
- heaping ½ cup all ancient -rolled oats (not quick cooking or instant)
- ¾ cup all-purpose flour
- ¼ cup buttermilk powder
- pinch of salt
- for the icing:
- ½ cup powdered sugar
- 2 tablespoons buttermilk powder
- few drops of milk
- combine flour, sugar, salt and buttermilk powder in the bowl of a food processor and pulse a few times to mix
- Add the pieces of butter and process until small pieces of pea size are formed.
- With the machine running, add ice water slowly until the dough comes together. (You will not need all this.)
- Wrap the dough in plastic wrap and refrigerate for at least 60 minutes. (Or less in the freezer!) When the dough is chilled, roll out and drape in your pie plate, trimming and crimping the edges as desired
- Mix the topping ingredients and pour into crust. Paste everything in the refrigerator while you prepare the filling
- Mix together butter, oats, flour, brown sugar, buttermilk and salt until crumbly texture is formed. Sprinkle evenly over top of pie.
- Bake at 425F for 15 minutes, then reduce heat to 375F and bake for 20-25 minutes. (You'll probably want to cover the top of a sheet at this stage.)
- When the cake is cool, whisk the ingredients together and pour glaze on top of the pie.
This recipe is sponsored by Saco Pantry. However, all the thoughts and opinions are always 100% my own.