E-Grimoire

Spring Blossom Buttermilk Pie: 

This creamy pie is the perfect balance of tangy and sweet, accented with the flavors of early spring’s floral magic and a wholesome, nutty crust. The fat in buttermilk is where the magic hides; it’s what picks up on the floral flavors of forsythia and primrose so well, so don’t hold back on using full-fat buttermilk. You’ll want to let the flowers infuse overnight, so plan ahead!

Ingredients: 

1 c. fresh edible spring flowers, like primroses and forsythia, gathered from clean locations

1 ½ c. buttermilk

⅓ c. granulated sugar

2 Tbs. cornstarch

Pinch salt

4 eggs, plus one egg yolk (save the white for the crust, below!) 

½ c. heavy cream

½ c. maple syrup

Pressed edible spring flowers, to decorate (optional - candy them!) 

Directions: 

Pour your buttermilk into an airtight glass container and add the wildflowers. Let infuse in the fridge overnight. 

Pre-bake your pie crust using the directions below. Lower the heat of the oven to 325F while you prepare the filling. 

In a medium bowl, whisk together the sugar, cornstarch, and salt. Add the eggs and beat well. Add the cream and maple syrup and mix well. Strain, then strain the buttermilk and whisk it in until just combined.

Pour the custard into a large heat-proof bowl set over a pot of simmering water. Cook over medium heat, whisking constantly, until the mixture has just slightly thickened and is about 160F. Be careful not to let the custard mixture boil! 

Carefully pour the filling into the baked crust and then gently place your pie on the middle rack in the oven. Bake it for 30-35 minutes. 

The pie should be just barely set and a little “jiggly.” The most reliable way to check for done-ness is to measure the temperature, which should be between 170-180F. (Don’t worry, you can hide that hole with a pretty pressed flower!) 

Remove the pie from the oven and allow to cool to room temperature on a cooling rack. Transfer to the fridge and chill until it is completely set. 

Right before serving, decorate the top with pressed edible wildflowers! 

Candying flowers: 

This process can be done with fresh flowers or pressed flowers, as long as you are gentle. I wanted mine to lay flat on the pie so I used pressed flowers. Just mix 1 tsp. Vodka with an egg white and gently paint all of the petals with a soft, food-safe paintbrush. Dip the flower in sugar to cover, then gently brush off the excess. Let dry. 

Pecan Pie Crust: 

This wonderful recipe rounds out the flavor of the pie perfectly. It’s got a shortbread texture and a nutty flavor with a bit of salt. I like my crusts thick so I use the full recipe, but if you like thinner crusts be sure to roll out any extra and bake it too, it makes great savory shortbread snacks! Based on a recipe in Six Seasons by Joshua McFadden 

Ingredients: 

⅓  c. pecans 

1 ¾ c. all-purpose flour

2 Tbs. sugar

1 tsp. Sea salt

½ c.  very cold unsalted butter

1 tsp. Apple cider vinegar

Very cold water

1 egg white, saved from above. 

Directions: 

Blend the pecans in a food processor until they are very fine. (Be careful not to blend too long and create a paste.) Add the flour, sugar, and salt and pulse a few times to blend well. 

Cut the butter up into small cubes and add it to the food processor. Pulse again until the mixture resembles coarse breadcrumbs. 

Add the apple cider vinegar to a cup measure and add ¼ c. very cold water. With the food processor running, drizzle in the water, a tiny bit at a time, until the mixture climbs up the sides of the processor. When you open the top and feel the dough, it should hold together but not be sticky. If it crumbles, add a tiny bit more water and mix. 

Dump the dough onto a lightly floured countertop and bring it together into a ball. Press the heel of your hand into it and push it away from you, then gather it back into a ball. Repeat a couple of times, just until it comes together to form a cohesive ball. Shape into a disc and wrap in plastic wrap. Chill for 30 minutes. 

Preheat the oven to 375F. Roll the dough out on a lightly floured surface until it is nice and thin, then gently transfer it to a pie pan. Trim ½” past the edge of the pan, then fold the dough under to make a nice edge. Decorate as desired. 

Line the pan with parchment and pie weights (or dried beans) and blind bake for 15 minutes. Remove the parchment and put the pie back in until the edges are golden and the bottom is no longer shiny, another 10-15 minutes.