Tag Archives: butter

Miss Petunia’s Grits Pie

I discovered Paula Deen’s recipe for Grits Pie four years ago while searching for a birthday cake alternative for my grits-lovin’ lover.  Never did I imagine such a thing existed, let alone tasted so magically delicious. It was the only pie I had ever baked before starting MyPiary.

I have baked this pie with my dear friend Daniel many times, and it always receives rave reviews. People who dislike grits still love this pie. I’m thinking it has something to do with all the buttah.

While the original recipe calls for buttermilk, I have a hard time justifying buying an entire quart of buttermilk (the only size I can find in my Publix, where shopping is a pleasure), when I can easily make my own sour dairy product. I also like to add more vanilla, and sometimes a little bourbon, to kick it up a notch. I only use the slow-cooking, old-fashioned grits and a homemade pastry, because I’m worth it. Oh, my pie-eaters are totally worth it, too.

Miss Petunia’s Grits Pie

¾ cup water
dash salt
¼ cup old fashioned grits
½ cup butter
¾ cup sugar
2 tbs flour
3 eggs, slightly beaten
¼ cup half & half
1 tsp lemon juice
2 tsp vanilla
1 tbs bourbon, optional
1 9-inch prepared, unbaked pie pastry

Preheat oven to 325°. Add lemon juice to half & half to make “buttermilk” and set aside. Bring water and salt to a boil in a small pan. Add grits and cook for 5-7 minutes over low heat, stirring frequently. Remove from heat and stir in butter. Add vanilla and stir. Let cool slightly. Beat eggs in medium bowl. Add sugar and stir until combined. Stir in flour and half & half. Slowly stir in cooled grits. Pour into prepared, unbaked pie shell. Bake 35-40 minutes, or until set. Cool on wire rack. Serve warm or cold. The pie is tasty as is, or it can be topped with a warm berry compote for extra deliciousness.

Let’s look at photo documentation now.

The ingredient lineup

Making the grits

A whole stick of buttah? You betcha!

Mix the butter and grits well, then add vanilla and bourbon

Mix all ingredients well before pouring into pie shell

Homemade pie pastry is so much better

My crust looks a little wonky, but it's still delicous

Yes, you can have a slice of grits pie for breakfast

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My Signature Crust

I know that I’ve written about the importance of pie pastry before, but I have found a new signature crust and it is buttery, flaky, a little salty, and a fantastic foil to the sweet pie filling (of course, it is perfect for quiches and pot pies, too). If you haven’t found yours, I recommend Martha Stewart’s Pate Brisee. She uses a food processor, but I use my awesome KitchenAid stand mixer because I have an awesome KitchenAid stand mixer and it works just fine.  I have adapted her recipe to suit me.

Petunia’s Perfect Pie Pastry

2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ cup ice water

In the bowl of a stand mixer, combine flour, salt, and sugar. Add butter bit by bit and mix at the slowest speed until the mixture resembles coarse crumbs, 1-2 minutes.

Continue mixing, and slowly add ice water, about 1 tablespoon at a time until dough forms larger clumps and holds together without being wet or sticky.

Divide dough into two balls. Flatten each ball into a disc and wrap in waxed paper. Chill in refrigerator for at least 30 minutes to 1 hour.

Roll out dough between two sheets of waxed paper. You want a 12-inch circle, about the width of the waxed paper. Return to refrigerator or freezer for a few minutes to let the dough rest and chill. You will want the dough cold and stiff if you are going to do lattice work or cut-outs. Peel off one side of the waxed paper and center into the pie plate. Remove waxed paper and gently press dough into pan. Trim any excess dough and crimp edges as desired. Place back into freezer for a few minutes. Cold dough is key to flaky pastry.

Now, the rest of the pastry story will differ for each pie, single- or double-crust, so carefully read the recipe for details.