Yard tops her Buttermilk Pie with a rhubarb and strawberry compote. The compote includes verjus, a type of acidic fruit juice.
Read below for Yard’s recipe, and click here to learn about the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA. Yard will be judging, and today is the LAST day to enter your pie!
(From Sherry Yard’s Desserts by the Yard)
This rich double-crusted pie is almost like a cake with a buttermilk filling.
Note that the dought is very moist and requires several hours in the refrigerator before you can roll it out and line the pie dish.
FOR THE DOUGH
4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
1 cup sugar
2 large eggs
2 tablespoons milk
2 tablespoons vanilla extract
1 egg beaten with 1 egg yolk, for egg wash
2 tablespoons sugar for sprinkling
FOR THE FILLING
2/3 cup sugar
5 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon grated lemon zest
¼ teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon butter
2 ½ cups buttermilk
2 large eggs
¼ cup fresh lemon juice (from 1-2 lemons)
2 teaspoons vanilla extract
1 teaspoon Ginger Juice (see below)
FOR THE RHUBARB AND STRAWBERRY COMPOTE
1 cup verjus (available at gourmet markets and whole foods stores)
½ cup fresh orange juice (from 1 large orange)
½ vanilla bean, split, seeds scraped out and reserved
½ cup sugar
2 cups ½-inch pieces peeled rhubarb
3 cups halved fresh strawberries
- MAKE THE DOUGH: Sift together the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar on medium speed 2 to 3 minutes. Add the eggs one at a time, scraping down the bowl and paddle or beaters after each addition.
- Combine the milk and vanilla, and with the mixer at low speed, add in 2 or 3 additions, alternating with the sifted dry ingredients. The dough will be extremely sticky. Scrape out onto a piece of lightly floured plastic wrap, cover and refrigerate for at least 2 hours.
- Divide the dough into 2 pieces. Roll out to 12-inch circles. Since the dough will be very wet, the best way to do this is to generously dust sheets of parchment with flour, dust the dough with flour, and roll out between the sheets. Pull the parchment up and lightly dust the dough on both sides each time you roll. Place the rolled-out dough on two baking sheets and refrigerate for 30 minutes to 1 hour, until slightly firm.
- Place a rack in the middle of the oven and preheat the oven to 350*F. Spray with pan spray or butter a 10-inch Pyrex pie dish.
- Remove one piece of rolled-out dough from the refrigerator and line the pie dish, gently easing the dough up the sides of the dish. Keep in the refrigerator while you make the filling.
- MAKE THE FILLING: Place the sugar, flour, salt, lemon zest, cinnamon, and butter in a medium bowl and work together with your fingers or by rubbing between your palms until there is no sign of butter. Slowly whisk in the buttermilk. Whisk in the eggs one at a time, then whisk in the remaining filling ingredients.
- Pour into the linked pie dish. Remove the other piece of dough from the refrigerator. Peel off the top piece of parchment, dust the dough lightly with flour, then cover again. Flip the dough over and peel off the bottom piece of parchment. Invert the dough over the filling, peel off the top piece of parchment, and trim off the excess dough with scissors. Pinch together the bottom and top edges and mark with a fork. Dip the point of a paring knife into some flour and pierce the top crust in the middle. Brush with the egg wash and sprinkle on the sugar in an even layer.
- Place the pie on a baking sheet. Bake for 1 hour and 10 minutes, or until nicely browned and there is only a slight jiggle when you move it. Remove from the oven and allow to cool on a rack for at least 2 hours before serving.
- MAKE THE COMPOTE: Combine the verjus, orange juice, vanilla seeds, and sugar in a medium saucepan and bring to a boil. Cook for 2 to 3 minutes, until the sugar is dissolved. Add the rhubarb and cook for 2 to 3 minutes, until the sauce is slightly thickened and the rhubarb is tender. (The sauce can be made up to 2 days ahead and refrigerated.)
- Just before serving, reheat the sauce and add the strawberries. Toss with the sauce for 30 seconds, or until the strawberries are coated but not cooked.
- Cut the pie into wedges and serve with the compote on the side.
Makes 1 tablespoon
Ginger juice adds a fresh flavor to any dessert. Use it as you would vanilla extract.
1 3-inch piece of fresh ginger, peeled
Shred the ginger on a grater. Wrap the shredded ginger in cheesecloth and squeeze out the juice into a small bowl. Discard the fibers.