Buttermilk Pie
Pastry:
* 1-1/2 cups all purpose flour
* 1/2 cup cake flour
* 1/4 tsp salt
* 3/4 cup butter, cut into cubes and frozen
* 1/3 to 1/2 cup ice water
Filling:
* 2 Tbsp all purpose flour
* 1 Tbsp cornstarch
* 3/4 cup sugar
* 4 eggs plus one egg separated so that one yolk can be used for pastry egg wash
* 1-1/2 cups buttermilk
* 1/4 cup melted butter
* 1 tsp vanilla
* 2 tsp lemon zest
* 2 tsp orange zest
* 2 Tbsp each fresh squeezed lemon and orange juice
* nutmeg for sprinkling on top of filling
Pastry:
# Freeze butter. Prepare ice water. Place flours and salt in work bowl of food processor and distribute frozen butter pieces over top of flour. Pulse processor 20 to 30 times to cut butter into flour. You should have a variety of butter pieces evenly distributed into butter.
# With processor pulsing on and off begin slowly adding ice water to the flour and butter mixture just until mixture begins to come together cohesively. Transfer mixture to plastic wrap and form into a ball. Flatten into a disc and refrigerate for at least a half-hour to allow dough to rest.
# After resting, roll out dough on lightly floured surface, turning dough so that it remains even in thickness of about 1/8 to 3/16 inch thick. Transfer dough to 9-inch baking dish or pie pan and trim, leaving 1/2 inch of dough to tuck under edges. Form edge of pie, using tines of fork or fingers.
Make egg wash:
# Beat one egg yolk and 2 tablespoons water together and brush over edge of crust. Place crust in freezer, adjust oven racks so that pie can bake on lower middle rack and preheat oven to 425° while making filling.
Filling:
# Melt butter and set aside. Combine flour, cornstarch and sugar, mixing well. Set aside. Prepare zest and juices. Beat eggs and remaining egg white. Add buttermilk, vanilla, zest and juices. Mix well and combine with flour and sugar mixture. Whisk in melted butter.
# Pour mixture into partially frozen prepared pastry.
# Sprinkle filling lightly with nutmeg. Place pie in oven for 15 minutes at 425°. Then turn oven down to 350° for an additional 30 to 35 minutes. If needed, place a foil collar around pie edge to keep pastry from becoming too brown while filling cooks. Filling will puff up as it cooks. Cool pie on rack.