Buttermilk pie in cornmeal crust is a traditional dessert with deep roots in the rural cuisine of various Latin American regions. Its origin dates back to times when every available ingredient in the household was used to the fullest, especially buttermilk, a byproduct of cheese and butter making that lends a characteristic flavor and creamy texture to desserts. In different Latin American countries, this pie goes by various names and has different variations: in Mexico and Central America, for example, it is commonly known as "pastel de suero" or "buttermilk pie," while in some areas of Colombia and Venezuela it is valued for the combination of the crust made with cornmeal, which provides rusticity and a subtle toasted corn flavor.
This dessert combines elements of indigenous and European cuisine, fusing ingredients like cornmeal, a staple in pre-Columbian cultures, with dairy products and pastry techniques introduced during colonization. It is a clear example of how culinary traditions adapt and evolve in different regions, giving rise to unique recipes that preserve the essence of homemade flavor and family tradition.
How to Make Buttermilk Pie in Cornmeal Crust
To prepare this delicious pie, we will start with the crust, which will provide a crispy texture and a distinctive touch thanks to the cornmeal.
For the crust:
Sift the flour and salt together.
Incorporate the cornmeal.
Incorporate the cut-in shortening until the mixture resembles fine crumbs.
Incorporate the grated cheddar cheese.
Sprinkle water over the mixture gradually, mixing lightly with a fork.
Form into a ball.
Flatten on a lightly floured surface.
Roll out to a thickness of approximately 1/8".
Line a 9" pie dish.
Trim and flute the edges.
Fill and bake according to the instructions below.
For the filling:
Separate 3 eggs and reserve the whites for use in the meringue.
Beat the yolks, adding the sugar gradually.
Cut the butter into the flour.
Add buttermilk, lemon zest, and lemon juice.
Fold in the yolks with gentle movements.
Pour into the 9" cornmeal crust.
Bake in a hot oven for 10 minutes.
Reduce the temperature to 175°C (350°F) and bake for 20 to 25 minutes.
Let cool.
To make the meringue:
Beat 4-5 egg whites in a large bowl with an electric mixer on high speed until foamy.
Add the sugar gradually, beating until stiff peaks form.
Spread the meringue lightly over the cooled buttermilk filling.
Bake in a moderate oven for 12 to 15 minutes.
