Kentucky Bourbon Pie
Pie Crust Recipe
1 cup flour, 1/2 tsp. salt, 4 oz. unsalted butter, cut in small pieces, 3-4 T. cold water. In a food processor or bowl with pastry blender, add flour, salt and butter, pulse or mix until coarse meal consistency. Add 3 T. water and pulse or mix just until dough forms a ball. Roll out dough and place in pie dish, crimp edges. Refrigerate until ready to fill. You can also use a pre-made unbaked pie shell.
Remove lid and microwave jar for 1 min. This makes it easier to remove filling. In a mixing bowl, beat 5 large eggs, add 5 T. melted butter and mix thoroughly. Empty jar filling into egg/butter/mixture and mix untl fully incorporated. Pour into prepared pie shell. Bake in a pre-heated 350 degree oven for 50-60 minutes on the lowest rack. The center will jiggle slightly and set when cooled.
Enjoy with ice cream or whipped cream.
For a gluten-free option, bake the award-winning Kentucky Bourbon Pie filling alone in one of our Louisville Pottery Collection casseroles and top with ice cream.Louisville Pottery Collection Casserole Dishes
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