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Tuesday, March 14, 2017

Matcha Buttermilk Pie

Matcha Buttermilk Pie
Matcha Buttermilk Pie
I've been a bad, bad pie baker. I think this may actually be my first pie of 2017 (okay, I know it is)! That's pretty sad for a self-proclaimed pie lover. But hey, what better day to start making up for the recent lack of pies than Pi{e} Day?

While fruit pies and nut pies are always my first two choices, I do love a good custard pie. They're simple to make and yield silky, creamy results. The matcha pie that I made today is adapted from Four & Twenty Blackbirds via NY Times Cooking. I've had it bookmarked a while, and was glad to finally be able to remove it from my to-try list.

I switched out the heavy cream in the original recipe for buttermilk, which added a nice tang to the filling. But one thing that stumped me was the addition of butter in the original recipe. Like, a whole stick of butter. I can't remember using butter in a custard before (similar to the texture of flan), only stirring soft butter in at the end of making a custard sauce. So, while I contemplated leaving it out, I wanted to see why it was in the recipe.
Matcha Buttermilk Pie
To be honest, I'm not sure why it's in there. I'm sure its addition has something to do with the incredible richness, but I feel I'll use half the amount next time I make it (and maybe none the next time), just to shake things up a bit, see how it turns out. Until then though, I'll indulge.

Pi{e} Day 2017
Check out more delicious pie recipes from the Pi{e} Day bloggers this year, organized by Coleen from The Redhead Baker. We've got everything from sweet to savory, so many you'll want to start celebrating #FridayPieDay every week, as well (just so you can try them all)!

Pi{e} Day (and beyond) Recipes:

yield: serves 8-10print recipe
Matcha Buttermilk Pie

Matcha Buttermilk Pie

prep time: 30 MINScook time: 50 MINStotal time: 80 mins
Tangy buttermilk custard pie infused with matcha green tea powder.


  • 1 9-inch pie crust dough, homemade or store bought
  • 1 1/2 cups buttermilk
  • 3 large eggs, plus 1 egg yolk
  • 2/3 cup granulated sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon culinary grade matcha powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 4 ounces (8 tablespoons) unsalted butter, melted


  1. Preheat the oven to 450° F. Roll out the pie dough and fit it into a deep-dish 9-inch pie plate. Prick the bottom with a fork and bake for 10-12 minutes, or until it is a very light brown. Allow to cool before moving on.
  2. Lower oven temperature to 325° F.
  3. Combine all of the remaining ingredients except the butter in the jar of a blender and blend until smooth. With the blender running pour in the melted butter until well combined. Pour into the cooled pie shell.
  4. Bake about 50 minutes, rotating it from front to back after about 35 minutes, until set around the edges but still wobbly in the center. Allow to cool.
Created using The Recipes Generator

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