Summer pies sure are dreamy don’t you think? With all the lovely fruit that is in season right now, they are without a doubt my favorite thing to bake. Even with a buttery crust and in this case a sweet crumb topping, all the juicy berries make for a rather light dessert.
This pie is extra special because of the “secret ingredient” which I’m about to make not so secret. The crust, topping, and glaze are all made with buttermilk, but not the normal liquid type that wouldn’t work well in a dry crust or topping, but powdered buttermilk. I think it may be my new baking hack! I love the flavor of buttermilk in so many different baked goods, but often don’t have it on hand. I don’t mind making some with vinegar or lemon juice added to regular milk, but powdered buttermilk seems even easier. I also like how I was able to add the tart/tender taste and texture to the crust and topping without needing any additional liquid. The end result is an absolutely sensational pie. The crust and crumble taste a bit like a buttermilk biscuit, and paired with the thick tart, raspberry crust, the final result is pretty perfect. I used the powdered Cultured Buttermilk Blend from Saco Pantry and it worked beautifully.
Another cool aspect of having buttermilk in the crust and topping is how golden and toasty they got while baking. You know how some recipes ask you to brush egg or milk onto the crust to make it golden? Well since it’s baked in, those proteins do the trick perfectly. In fact, make sure to keep an eye on your pie as it bakes, a small piece of foil draped over the top will stop the browning once the pie is as golden as you’d like.
I topped this with a little drizzle of a simple buttermilk glaze, but of course the standards like whipped cream or ice cream would also be fabulous. (Ooh maybe buttermilk ice cream!?) Summer baking is officially here. I can’t wait for more fruit-stand-fresh creations in my kitchen!
- For the Crust:
- 1 1/4 cup all purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon powdered buttermilk ( I used the Cultured Buttermilk Blend from Saco Pantry
- 1 stick of butter, cold, cut into small bits
- 1/4-1/2 cup ice water
- For the Filling:
- 6 cups of raspberries, fresh or frozen
- 5 tablespoons instant tapioca
- ½-1 cup of sugar (depending on the sweetness of your berries)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- For the Topping:
- 1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
- ¾ cup brown sugar
- heaping 1/2 cup of old-fashioned whole-rolled oats (not quick cook or instant)
- ¾ cup all-purpose flour
- 1/4 cup powdered buttermilk
- pinch of salt
- For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons of powdered buttermilk
- a few drops of milk
For the Crust:
- Combine the flour, sugar, salt and powdered buttermilk in the bowl of a food processor and pulse a few times to mix.
- Add the chunks of butter and process until small pea-sized bits are formed.
- With the machine running, add the iced water slowly until the dough comes together. (You won't need all of it.)
- Wrap the dough in plastic wrap and chill for at least 60 minutes. (Or less in the freezer!) When dough is chilled, roll it out and drape into your pie dish, trimming and crimping the edges as desired.
For the Filling:
- Toss the filling ingredients together and pour into the crust. Stick the whole thing in the fridge while you prep the topping.
For the Topping:
- Stir together the butter, oats, flour, brown sugar, buttermilk, and salt until a crumbly texture has formed. Sprinkle it evenly over the top of the pie.
- Bake at 425F for 15 minutes and then reduce the heat to 375F and bake for another 20-25 minutes. (You will likely want to cover the top with foil at this point.)
- When pie is cool, whisk the glaze ingredients together and drizzle over the top of the pie.
This recipe is sponsored by Saco Pantry. However all thoughts and opinions are always 100% my own.