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Posted at: 06/06/2009 9:33 AM Buttermilk Pie with StrawberriesFrom Easy Gluten-Free Baking by Elizabeth Barbone1 unbaked 9-inch pie crust 2 cups buttermilk 2 large eggs 1 cup granulated sugar 2 Tablespoons white rice flour 2 Tablespoon cornstarch 2 Tablespoons butter, melted 1/2 teaspoon lemon zest (This ingredient is really important. Don't think about baking this pie without the lemon zest! It won't taste nearly as good.) ground nutmeg, for sprinkling over pie 1. Preheat oven to 425°F. 2. Roll out piecrust and place into a 9-inch round pie pan. (For hints on how to roll, see page 9.) 3. Place pie pan on a baking sheet. 4. In a medium mixing bowl, combine all filling ingredients. Whisk until smooth and thoroughly combined. 5. Pour filling into unbaked pie shell. Lightly sprinkle the top with nutmeg. 6. Bake for 10 minutes at 425°F. After ten minutes, reduce oven temperature to 325°F and bake pie for an additional 20 minutes or until no filling clings to a knife gently inserted into the center of the pie. 7. Remove pie from oven and place on a wire rack to cool. 8. Store pie in the refrigerator. Serves 6-8
Strawberries 1 pint strawberries, cleaned, hulled and sliced 1 teaspoon vanilla Powdered sugar, to taste (the sweetness of the strawberries will determine how much sugar you will need.) Place sliced strawberries in a small bowl. Add vanilla and sugar. Stir to combine. Allow to sit for 1 hour. Serve with buttermilk pie
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