Satsuma Buttermilk Pie
*Recipe from Louisiana Cookin'
Buttermilk Pie Dough: 1 1/2 cups all-purpose flour, 1 tsp kosher salt, 1/2 cup cold unsalted butter, 4-5 tbsp cold whole buttermilk
2 cups sugar
1/4 cup all-purpose flour
1/2 tsp kosher salt
1/2 cup unsalted butter, melted and cooled slightly
4 large eggs, room temperature
1 tbsp Satsuma zest
1/2 tsp vanilla extract
1 cup whole buttermilk, room temperature
Garnish: sweetened whipped cream, Satsuma segments
Position oven rack in bottom third of oven. Preheat oven to 400°.
Prepare the Buttermilk Pie Dough: Place flour and salt into a food processor bowl and pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. Add 4 tbsp cold buttermilk while processor is running. Add up to remaining 1 tbsp cold buttermilk if needed. Turn out dough, shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
On a lightly floured surface, roll Buttermilk Pie Dough into a 12-inch circle (about ⅛ inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate, if needed. Fold edges under, and crimp, if desired. Freeze for 15 minutes.
In a large bowl, whisk together sugar, flour, and salt. Whisk in melted butter, eggs, satsuma zest, and vanilla until combined. Slowly add buttermilk, whisking just until combined. Pour into prepared crust.
Bake for 15 minutes. Reduce oven temperature to 325°, and bake until edges are set, center still jiggles slightly, and an instant-read thermometer inserted in center registers 200°, about 35 minutes more. (Pie will be puffed when removed from oven but will deflate slightly as it cools.) Let cool completely on a wire rack. Refrigerate until ready to serve. Serve chilled or at room temperature. Garnish with whipped cream and satsuma segments, if desired.