Buttermilk Pie

For the crust:
Combine the flour, sugar, and salt in a bowl and mix thoroughly. Cut in the butter with a fork or pastry cutter until the pieces are pea-sized. Add water just until the dough comes together. Knead it lightly into a ball, pat it into a disk, wrap it in plastic wrap, and refrigerate it for one hour.

When the dough is chilled, sprinkle some flour on your work surface. Roll the disk into a 12-inch circle about 1/8-inch thick. Sprinkle with flour as needed to help prevent sticking.

Gently roll the dough over a floured rolling pin, then unroll it gently into a nine-inch, deep-dish pie pan. Crimp the edges and trim away any excess dough. Return the pie shell to the refrigerator while you make the filling.

For the filling:
Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat them together. Add the eggs one by one, beating until the mixture is fluffy and pale, scraping down the bowl as necessary. Add the flour, vanilla, lemon zest, and nutmeg and mix until incorporated. Slowly add the buttermilk, scraping the bowl as necessary.

Preheat the oven to 350°F. Place a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.

Place the pie shell on the baking sheet and fill it with the buttermilk filling. Bake the pie for one hour, or until the filling no longer has a jiggle in the center. Allow to cool to room temperature before serving.

Chef’s Notes: “The pie can be made one day ahead and refrigerated. Let it come to room temperature before serving. Tightly wrapped, leftovers can be held in the refrigerator for up to a week.”

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(843) 225-3805 
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Summerville; (843) 974-8688
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