Restaurant: Jackson 20 @ Hotel Monaco
Tart Dough
24.8 oz Powder Sugar
28.2 oz Butter
8 ea Eggs
62 oz Flour
Pie Filling
3 cups Butter milk
4 oz. Butter melted and cooled
8 EA Egg yolks
2 tsp. Vanilla Extract
½ cup All Purpose Flour
2 cups Sugar
½ tsp. Salt
Huckleberry Sauce
24 oz Frozen Huckleberries
1 cup Sugar
4 oz Brandy
1cup Cranberry Juice
Preparation:
In a electric mixer blend together sugar and butter until light and fluffly. Add eggs one at a time until incorporated then add flour and mix until dough comes together, remove for mixing and cool dough at least one hour. Once dough is cooled roll out dough ¼-1/2 in thick and line well greased pie tin with the dough and dock. Bake at 350 until golden brown about 15 minutes. Remove and let cool transfer to a freezer before and freeze before adding filling
Pie filling:
Mix the yolks, buttermilk, vanilla extract and butter in one bowl. Mix together the dry ingredients, mix the dry ingredients into the egg mixture and mix well. Bake at 300 degree until the center is set (watch the color) about one hour. Cool completely
Huckleberry Sauce:
Combine all ingredients in a sauce bring to a boil and reduce to a simmer. Reduce to the consistency you like. Serve with a slice of the buttermilk pie