Buttermilk Squirrel Pie Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind.
• In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
• Pour the filling into the blind baked crust and sprinkle the top with nutmeg. Bake for 40 minutes until the top is golden brown and the filling is firm looking. Cool and serve at room temperature.

Steps:

• Let the buttermilk and eggs come to room temperature 1 hour before making the filling.
• Preheat the oven to 350 degrees F. Ease the dough into a 9-inch deep-dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack.
• Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium high and slowly pour in the buttermilk. Scrape down the sides of the bowl and continue beating until combined. Transfer to a large bowl.
• Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through. Let cool on a rack. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
• Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
• Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
• Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
• Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

Steps:

• In a bowl, combine the sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in the butter and vanilla. Divide evenly among pie shells. Top with pecans if desired. , Bake at 425° for 10 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
• Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

Steps:

• Mix together all above ingredients; pour into pie shells.
• Bake at 350°F for 45-60 minutes.
• Usually I let it get golden brown.

Steps:

• Cream butter and sugar together.
• Add egg yolks and beat well.
• Add flour, salt, lemon juice and rind; mix thoroughly.
• Add buttermilk and mix well.
• Fold in beaten egg whites.
• Pour filling into crust and bake for 10 minutes at 450 degrees.
• Lower heat to 350 degrees and continue baking 40 minutes.
• May need to cover crust edges with foil it starts to get too brown.

Steps:

• Preheat oven to 375 degrees.
• Wash squirrels well inside and out with warm water.
• Cut into serving pieces.
• Put squirrel into a kettle, add water to cover 2 inches and add salt, heat to boiling.
• Reduce heat, cover tightly and simmer until very tender, 1-2 hours+ depending on age.
• The meat should be almost ready to fall off the bones.
• Remove squirrel and let drain.
• When cooled cut meat from bones.
• Mix together vegetables, soup and squirrel meat in a casserole dish.
• Mix buttermilk, margine and flour together and pour over top.
• Bake at 375 degrees for 40-45 minutes.

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
• Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
• Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

Steps:

• For crust: Use a 10-inch pie plate.
• Pulse flour and salt in food processor.
• Add butter and pulse until mixture resembles coarse crumbs.
• With machine running, add ice water a little at a time until dough just holds together.
• Turn out dough onto a lightly floured work surface and flatten into a disk.
• Wrap in plastic and refrigerate for 1 hour.
• Spread graham crumbs on clean work surface.
• Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.
• Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.
• For Pie: Preheat oven to 400 degrees.
• Prick bottom of shell with a fork, line shell with foil, fill with dried beans and bake until edges are lightly browned- about 25 minutes.
• Remove foil and bake another 10 minutes to lightly brown bottom of crust.
• Cool completely.
• Reduce oven to 350.
• In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.
• In another bowl combine sugar, flour and salt.
• Whisk liquid ingredients into dry ingredients.
• Pass through a fine strainer into a clean bowl.
• Stir in lemon zest.
• Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.
• Cool and refrigerate at least 4 hours.
• Serve with berry sauce.

Steps:

• Preheat oven to 400°F.
• Beat the butter and sugar together until light.
• Add the eggs and beat; then beat in vanilla.
• Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
• Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
• Pie should turn a nice golden brown and a knife inserted should come out clean.
• I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.
• Bake in the preheated oven for 60 minutes, or until golden brown.