The buttermilk pie is an old time culinary classic. It has largely been forgotten in the North, but the buttermilk pie legend lives strong in the South and especially in Texas. The Omni Dallas Hotel and Pastry Chef Kristina Kent revive this culinary classic with the Buttermilk Pie with Whipped Cream and Caramel.
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Perfecting Pie - Buttermilk Pie

Buttermilk Pie with Whipped Cream and Caramel

The Filling: 2.5 oz Unsalted butter 10 oz Sugar 5 oz Eggs 1/2 oz All-purpose flour 1/4 tsp All spice 8 oz Buttermilk 1. Cream the butter and sugar together in the bowl of the mixer. 2. Slowly add the eggs, mixing to incorporate after each addition. 3. Add the flour and mix to incorporate. 4. Add the all spice and buttermilk and mix to combine. 5. Pour the filling into the shell and bake for 55 minutes. The pie will be slightly jiggly and golden on top. Refrigerate to set.
ChefTipDon’t be tempted to over bake this pie. Because it is a custard filling, it has to be refrigerated to set up the whole way. You are looking for a slight jiggle, not a wave.
The Crust: 9 oz All-purpose flour 1 Tbsp Sugar 6 oz Cold butter, cut into 1/4 inch pieces 3 oz Ice water 1. Combine the flour, sugar and cold butter in a robot coupe. Pulse to cut in butter. 2. Slowly add the ice water, pulsing to combine. 3. Remove the dough, shape into disk, wrap in plastic and refrigerate for at least an hour. 4. Once chilled, roll the dough out between two pieces of parchment paper and place in pie tin. 5. Trim off the excess and pinch edges for decoration. Chill in refrigerator while making the filling.
Kent-photoPastry Chef Kristina Kent graduated with honors from The Culinary School at The Art Institute with an associate’s degree in baking and pastry. Kristina was a pastry cook for Legends Hospitality at Cowboys Stadium during the 2010-2011 football season, and helped to prepare over 90,000 pastries for Super Bowl XLV. Upon graduating from culinary school, Kristina took a position as an assistant at Chocolate Secrets in Dallas. After three months, Kristina was promoted to Pastry Sous Chef where she was responsible for production of the signature bonbon collection as well as creation of new flavors, and teaching chocolate and wine classes. Kristina’s work on chocolate and bonbons were featured on the cover of D Magazine. Kristina left Chocolate Secrets in November of 2012 to take a position as pastry cook at Texas Spice restaurant in Omni Dallas Hotel where she was responsible for production of all pastries and desserts. Kristina was promoted to Pastry Sous Chef of Omni Dallas Hotel in June 2012 and, later, to Pastry Chef in July 2014.