Lemony Buttermilk Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 4 tablespoons ice water (or more)
• 1 1/2 cups sugar
• 1/4 cup unsalted butter, room temperature
• 2 tablespoons flour
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon grated lemon, rind of
• 1 cup buttermilk
• 1/8 teaspoon freshly ground nutmeg

Recipe

• 1 for the crust: in a food processor, combine the flour and salt.
• 2 pulsing, add butter until a coarse meal developes.
• 3 blend in 4 tablespoons of ice water.
• 4 pulse until pastry forms moist clumps.
• 5 add more ice water if necessary.
• 6 gather into a ball and flatten into a disk.
• 7 wrap in plastic and chill at least 1 hour.
• 8 preheat oven to 350^f.
• 9 on a lightly floured surface, roll out pastry dough to form a 12 inch round.
• 10 transfer to a 9 inch glass pie plate.
• 11 fold edges under and crimp.
• 12 for the filling: in the bowl of an electric mixer, combine the sugar, butter, and flour.
• 13 beat until well blended.
• 14 add eggs 1 at a time, beating.
• 15 then add the vanilla, lemon juice and lemon peel.
• 16 beat in the buttermilk.
• 17 pour into pie crust and sprinkle with nutmeg.
• 18 bake 40 minutes, or until filling is puffy and top is brown.
• 19 place the pie on a rack and cool completely.