Basic Pie Crust:
1 ? cups flour
? teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, in 6 equal pieces
1 tablespoon cold vegetable shortening
5 tablespoons ice water
Pie Filling:
8 tablespoons (1 stick) unsalted butter, softened
1 � cups sugar
� cup flour
3 eggs, lightly beaten
� cup buttermilk
2 teaspoons cinnamon
1 teaspoon vanilla extract
Creme Chantilly:
1 cup whipping cream
1-2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract


1. For the crust: In medium bowl combine flour and salt. Using 2 knives or a pastry blender cut in butter and shortening until mixture resembles very coarse crumbs. Add 3 tablespoons water and toss to combine. Add additional water 1 teaspoon at a time, tossing after each addition, until dough begins to stick together. Form dough into ball, flatten into disc, wrap well and refrigerate at least 30 minutes.
2. Preheat oven to 325 degrees F. Position oven rack in lower third of oven, second shelf from the bottom. On lightly floured board, roll dough out and fit into 9-inch pie pan; crimp edges decoratively.
3. For the filling: In bowl of electric mixer beat butter until smooth and creamy. Beat in sugar, then flour, eggs, buttermilk, cinnamon and vanilla. Pour into unbaked pie shell.
4. Bake 35-45 minutes, until top is browned and filling is mostly set; center should jiggle slightly when pan is tapped. Cool completely before slicing. 5. For the creme chantilly: Just before serving, in bowl of electric mixer combine cream, confectioners’ sugar and vanilla. Whip cream until soft peaks form. Serve with slices of pie.

This recipe is from Richard Winters, a contestant on the 2000 Southwest Regional Cookoff segment of the PBS series Master Chef. “Creme chantilly” sounds fancy but is just softly whipped cream.

Cinnamon Buttermilk Pie  with Creme Chantilly
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