So I’ve decided that I need a Scottish Fold Munchkin kitten. Like, seriously guys, look:
I would most likely need to take some sort of kitten version of maternity leave from work. There’s absolutely no way I could go to work everyday with that little face looking at me wondering why I was leaving.
It’s really becoming an unhealthy obsession. I almost cry every time I see pictures of them, I want one so badly. (To be honest I want like 8 of them, but I’m trying to be reasonable)
So to soothe the everlasting ache in my heart that is the lack of a kitten in my life, I decided a pie would have to do in the meantime.
This pie is delicious. It’s also incredibly versatile, you can change up the tea you use in it very easily, and the buttermilk adds creaminess, a subtle tartness and general depth of flavour.
The first time I made this pie, I didn’t refrigerate the dough long enough and I think I over kneaded it slightly because when we ate it, the base was a little too hard. So I’d definitely recommend keeping it in the fridge to allow the butter to solidify and being gentle when kneading.
Buttermilk & Cardamom Tea Pie
Adapted from A Cozy Kitchen
1 1/2 cups all purpose flour
2 teaspoons granulated sugar
1/4 teaspoon salt
1 stick unsalted butter, cold
1/4 cup water, cold
1 cup buttermilk
3 tablespoons tea (I used “Cardamom French Toast” from Davids Tea)
1/2 cups granulated sugar
2 tablespoons honey
2 tablespoons all purpose flour
1 orange worth of zest
1 teaspoon nutmeg
pinch of salt
3 large eggs
500ml whipping cream
- Start the filling because this takes a while to steep. In a small bowl, combine buttermilk and tea.
Cover with cling film and allow to steep at room temperature for 2 hours.
- Now start the dough: In a large bowl, mix together the flour, sugar, and salt.
- Using a box grater, grate the cold butter into the bowl of dry ingredients.
- Using your hands, quickly combine the butter into the dry ingredients until the mixture is sand-like, and the chunks of butter are the size of peas.
- Add 1/4 cup of cold water and mix with your hands. When the dough reassembles a shaggy mass, dump onto the counter sprinkled with flour.
- Until the dough comes together into a single mass, keep adding water, 1 tablespoon at a time. (I ended up adding about 3 extra tablespoons of water)
- Wrap the dough in cling film and refrigerate for a minimum of 1 hour, and maximum of overnight.
- Preheat the oven to 400 degrees F, remove the dough from the fridge, and put onto the counter that is generally sprinkled with flour. Roll the dough, rotating to ensure a circular shape, to a 12-14 inch round.
- Roll the dough around the rolling pin and gently unroll it over the pie tin. Trim the edges slightly and then crimp.
- Use a fork and dock the bottom of the pie crust evenly. Line the pie crust with parchment paper and fill with rice or pie weights, and bake in the oven for 15 minutes
- Remove the parchment paper and rice/pie weights, return to the oven and bake for another 5 minutes. Remove from oven and let cool to room temperature.
- Taste the buttermilk and make sure the tea has steeped enough flavour into it. If it has, pour through a fine sieve and set aside.
- Preheat the oven to 325 degrees F
- In a bowl mix together sugar, honey, flour, salt, nutmeg and orange zest.
- Mix in eggs, one at a time. When the mixture is thick and full incorporated, add buttermilk and mix until combined.
- Pour into pie crust and bake for 30-40 minutes until set.
- Allow to cool for 1-3 hours until room temperature, then top with whipped cream and orange zest.
The flavours in this pie are bright and warm, and go really well with a cup of tea.
Happy eating! x