Buttermilk Pie Recipe with Ginger Biscuit Crumb Base
This buttermilk pie recipe is prepared with ginger biscuit crumb base and slightly sour milk filling. After measuring and mixing the ingredients, you bake them in the oven all at once; It is enough to let it rest for a while before slicing and serving. Remember to preheat the oven and cool the pie to room temperature to reduce cracking by following the how-to steps.
Ingredients
1. FOR THE BASE
2. FOR THE FILLING
Step-by-Step Method
Prepare the oven, set the mold
Preheat oven to 175°C. Set the 23 cm pie mold aside; If you want, you can make the removal process easier by applying a very thin oil to the base.
Make the crumb base
Mix ginger biscuit crumbs with melted margarine until completely moistened. Pour the mixture into the mold and press it into the base and edges.
Bake the base for a short time
Bake the base for 8–10 minutes. Then put the mold on the counter and wait for it to cool a little while you prepare the filling.
Prepare sugar mixture
Beat granulated sugar and softened margarine in a bowl until smooth. Add the egg and continue whisking until the mixture is combined.
Add dry ingredients
Add flour and salt. Whisk the mixture briefly; Just make it lump-free without over-beating.
Add buttermilk
Slowly pour in the buttermilk and mix. Stop when you get a fluid, homogeneous filling.
Fill and bake
Pour the filling onto the warm base. Bake for 45–50 minutes; If the edges are fixed and the middle part vibrates slightly, it is ok. If the top browns quickly, cover loosely with foil for the last 10 minutes.
Cool, rest and serve
Cool the cheese completely at room temperature, then let it rest in the refrigerator for at least 2 hours. If you dip the knife in warm water and wipe it before slicing, you will cut cleaner.