Gluten-free Buttermilk Pie


by Ronnie Fein,  

This old-fashioned pie is a favorite with its tangy custard filling and golden brown, slightly caramelized top. 


6 tablespoons butter
4 large eggs
1-1/2 cups sugar
2 tablespoons rice flour or almond flour*
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup buttermilk
Unbaked 9-inch pie crust (see recipe below)
1/3 cup sliced almonds or 1/2 cup currants


Preheat the oven to 350 degrees. Melt the butter and set it aside to cool. In a bowl, combine the eggs, sugar, flour, vanilla extract, salt and melted, cooled butter and beat the ingredients with a whisk or an electric mixer set at medium speed, for about 2-3 minutes or until the mixture is smooth and uniform. Stir in the buttermilk and blend in thoroughly. Pour the mixture into the pie crust. Sprinkle the nuts or currants over the filling. Bake for about 45 minutes or until the surface is golden brown and the center is set.


Yield: Makes one pie

Gluten-free pie dough:
1 cup rice flour
1/4 cup almond flour or garbanzo bean flour*
1/4 cup cornstarch or potato starch
1/2 teaspoon salt
1/2 teaspoon sugar
5 tablespoons cold butter
3 tablespoons cold shortening
3 tablespoons cold milk, juice or water

Place the flours, starch, salt and sugar into a bowl and mix. Add the butter and shortening in chunks and work into the flour using a pastry blender (or fingers) until the mixture is crumbly. Add the liquid and mix with the dry ingredients until a soft ball of dough forms. Press the dough into a 9-inch pie pan. Refrigerate for at least 30 minutes before using.

*Or use Bob’s red mill gluten free all purpose flour

Recipes: Desserts, Pies, Buttermilk, Dairy, Kosher

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