Lemon Buttermilk Pie with Saffron - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alison Roman
Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/4 cup buttermilk
Instructions
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
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