CARDAMOM BUTTERMILK PIE
Yield One 10-inch pie
Number Of Ingredients 11
Steps:
- Combine 1½ cups flour, 1 tablespoon sugar, ¼ tsp. salt, and cold butter in a plastic bag and freeze completely. Mix vinegar and ½ 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 and pulse briefly to just incorporate. Form the dough into a disk, wrap in plastic wrap, and refrigerate at least 1 hour or overnight. On a well-floured surface, roll dough out to a 13" circle about 1/8" thick. Fit into a 10" pie pan. Cover and chill for 1 hour. Heat oven to 400o F. Prick bottom of dough with a fork. Line with foil and fill with dried beans or pie weights. Bake for 10 minutes. Remove beans and foil and bake until light brown, about 10 minutes more. Let cool on a rack. Whisk together remaining flour (3 tbsp.) and salt with the melted butter, cardamom, egg yolks, and sour cream. Beat in remaining sugar (1 cup), buttermilk, zest, and lemon juice. Pour into cooled pie shell, place in oven, and reduce heat to 325o F. 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.
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