by ArchaeoCook
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ArchaeoCook's Notes:
Expand1 3/4 cup flour Ask a question about this ingredient
7 tablespoons chilled unsalted butter Ask a question about this ingredient
1-2 tablespoon candied bacon drippings Ask a question about this ingredient
2 tablespoons bourbon, chilled Ask a question about this ingredient
2 tablespoons ice water Ask a question about this ingredient
Use a food processor to pulse the flour, butter, and bacon fat together until it reaches the texture of cornmeal.
Ask a question about this stepPut the butter-flour mixture in a medium bowl, sprinkle the bourbon and water over it, and mix with your hands until just blended. Be careful not to overdo it and warm the dough up.
Ask a question about this stepChill the dough for an hour and preheat the oven to 450 degrees.
Ask a question about this stepRoll the dough out and smooth it into a 9" round tart pan. Freeze the dough in its pan for 10 minutes.
Ask a question about this stepPrick the dough on the bottom of the pan with the tines of a fork, cover the dough with aluminum foil and put pie weights (or dry rice or beans) on top. Blind bake for 10 minutes with weights, then remove the weights and bake for 5 minutes more, until the crust is very lightly golden. Let it cool while you prepare the filling.
Ask a question about this step5 slices regular-cut bacon Ask a question about this ingredient
2 tablespoons dark brown sugar Ask a question about this ingredient
2 large eggs, plus 2 egg yolks Ask a question about this ingredient
3/4 cups plus 2 tablespoons white sugar or sugar in the raw Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
3 tablespoons unsalted butter, melted Ask a question about this ingredient
1 1/2 cup chilled buttermilk Ask a question about this ingredient
3 tablespoons bourbon (I use Bulleit) Ask a question about this ingredient
Preheat the oven to 350 degrees.
Ask a question about this stepTo candy the bacon: Chop the bacon finely. Place it in a nonstick skillet over medium-high heat and sprinkle 2 tablespoons of brown sugar over the top just as the fat starts to melt. Cook, stirring frequently, until the bacon gets dark and crispy. Pour the fat off and reserve for use in the crust; drain the bacon on parchment paper (do not use paper towels - candied bacon sticks to them).
Ask a question about this stepBeat the eggs with the sugar until fluffy and light yellow (the sugar grains should have dissolved). Scrape the mixture down the sides of the mixing bowl with a rubber spatule, then add the flour one tablespoon at a time, mixing for a few seconds between additions.
Ask a question about this stepAdd the buttermilk, bourbon, and butter, beat until blended, and pour the mixture into the crust (don’t worry, it’s supposed to be kind of runny – it’s a custard, and will firm up in the oven). Sprinkle the bacon bits evenly over the top of the pie.
Ask a question about this stepPlace the pie in the oven on a middle rack and bake for 15 minutes. Sprinkle the top with the remaining 2 tablespoons of sugar. Bake about 10-15 minutes more. The custard should be firm, but a little jiggly in the middle. Cool before serving.
Ask a question about this stepThis sounds pretty amazing! Love the candied bacon and bourbon.
Kristen is the Senior Editor of food52.
Too funny . . . I've been making that bourbon and buttermilk pie recipe, from the same 1949 "Out of Kentucky Kitchens" cookbook, for years. (I picked the book up at the Strand, one of my favorite haunts when I lived in NYC in the 80's.) It's my Derby Day favorite, though I've doctored it up considerably over the years. (In fact, I make it with a bourbon crust, too. Brilliant minds really do think alike.) I love the addition of bacon! Really great idea. ;o)