Buttermilk Sheet Pan Pie

Buttermilk Sheet Pan Pie

For our tangy update on chess pie, we cut the custardy sweetness with a burst of lemon flavor and a dash of nutmeg in our Buttermilk Sheet Pan Pie. For the finishing touch, dust a soft, snowy layer of confectioners’ sugar over the top for a simple, rustic look.

Buttermilk Sheet Pan Pie
Makes 10 to 12 servings
  • 4 cups (500 grams) all-purpose flour
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ½ cup (100 grams) granulated sugar
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (240 grams) cold water
  • Buttermilk Filling (recipe below)
  • Garnish: confectioners’ sugar
  1. In the work bowl of a food processor, place flour, cold butter, granulated sugar, and salt; pulse until mixture is crumbly. With processor running, add 1 cup (240 grams) cold water in a slow, steady stream until a dough forms. Turn out dough, and shape into two disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 350°F (180°C).
  3. On a lightly floured surface, roll half of dough into a 16x12-inch rectangle. Press dough into bottom and up sides of a 12x8½-inch rimmed baking sheet. Trim excess dough to ½ inch beyond edge of pan. Fold edges under. Prick bottom of dough with a fork.
  4. On a lightly floured surface, roll remaining dough to ¼-inch thickness. Using a sharp knife, cut two (9x2-inch) strips and two (13x1-inch) strips. Brush water on rim of prepared dough in pan. Place dough strips along brushed rim, pressing gently to adhere.
  5. Using kitchen scissors, make ½-inch 45-degree cuts around perimeter of dough, being careful not to cut all the way through dough. Alternate folding segments left and right.
  6. Pour Buttermilk Filling into prepared crust. Bake for 20 minutes. Cover loosely with foil, and bake until set and light golden brown, 20 to 30 minutes more. Let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired. Cover and refrigerate for up to 5 days.

Buttermilk Filling
Makes about 2½ cups
  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons (24 grams) all-purpose flour
  • 1½ tablespoons (13.5 grams) yellow cornmeal
  • 1 teaspoon (3 grams) kosher salt
  • ¼ teaspoon ground nutmeg
  • 5 large eggs (250 grams), room temperature
  • ¾ cup (180 grams) whole buttermilk, room temperature
  • 3 tablespoons (45 grams) plain Greek yogurt
  • 1 tablespoon (2 grams) lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • ⅓ cup (76 grams) unsalted butter, melted and cooled
  • 2 teaspoons (8 grams) vanilla extract
  1. In a medium bowl, whisk together sugar, flour, cornmeal, salt, and nutmeg. In another medium bowl, whisk eggs until smooth. Add sugar mixture to eggs, whisking until combined.
  2. In a small bowl, whisk together buttermilk, yogurt, and lemon zest and juice until smooth. Add melted butter and vanilla. Gradually add buttermilk mixture to egg mixture, whisking until smooth after each addition. Use immediately.


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