经典酪乳馅饼
Buttermilk Pie是美国经典。磨碎的柠檬皮与富含乳脂的馅料形成鲜明对比
由融化的黄油，酪乳和蛋黄制成;馅饼是用graham-cracker面包屑卷起的肉酱，它增加了嘎吱嘎吱的颜色.
资料来源：Martha Stewart Living，2003年6月
产量
Buttermilk Pie是美国经典。磨碎的柠檬皮与富含乳脂的馅料形成鲜明对比
由融化的黄油，酪乳和蛋黄制成;馅饼是用graham-cracker面包屑卷起的肉酱，它增加了嘎吱嘎吱的颜色.
资料来源：Martha Stewart Living，2003年6月
产量
27.04.2023 @ 09:23
Buttermilk Pie is a classic American dessert. The ground lemon zest contrasts sharply with the rich, creamy filling made from melted butter, buttermilk, and egg yolks. The pie is made with a graham cracker-coated pie crust, which adds a crunchy texture. This recipe, from Martha Stewart Living in June 2003, makes a 10-inch single crust pie. To make the pie, you will need buttermilk, melted and cooled unsalted butter, egg yolks, pure vanilla extract, sugar, all-purpose flour, salt, finely grated lemon zest, and blackberry and blueberry sauce. Preheat the oven to 400 degrees Fahrenheit. Prick the bottom of the pie crust with a fork. Line with foil and fill with dried beans or pie weights. Bake until the edges are lightly browned, about 25 minutes. Remove the foil and weights and bake until the shell is lightly browned, about 10 minutes. Let cool completely. Reduce the oven temperature to 350 degrees Fahrenheit. In a medium bowl, whisk together the buttermilk, butter, egg yolks, and vanilla. In a large bowl, whisk together the sugar, flour, and salt. Sift the dry ingredients through a fine-mesh sieve into a clean bowl. Stir in the lemon zest. Pour the mixture into the pie shell and bake until the center is set, about 1 hour and 10 minutes. Cool, then refrigerate for at least 4 hours. Serve with berry sauce.