Lets start with the crust!
Throw 3 cups of flour into a bowl…
To it add 1 tablespoon of sugar…
And 1 teaspoon of salt.
Whisk all of these dry ingredients together!
You knew it was coming…
Add 1 1/2 sticks of very cold butter…
And 1/3 cup of shortening to your bowl.
I used to not like shortening. I used to say it was gross.
Then I made this crust and I happily ate my words.
Work the butter and shortening into your flour mixture with a pastry blender (and a little elbow grease) until it resembles coarse crumbs.
Add 6-8 tablespoons of ice water to your bowl one at a time until your dough comes together.
The less water the better so really work those tablespoons in!
Divide your dough into two, (this recipe makes two pies. One to give, one to keep!) wrap them in plastic and pop them in the fridge until you are ready to roll them out.
The colder the dough the easier it is to work with.
Now for the filling!
Start with 3 3/4 cups of sugar…
Now add 1/2 cup of flour, 1/2 teaspoon of salt and whisk those together!
Crack 6 eggs into a sparate bowl and give them a good whisk.
Add them to your big ol’ bowl of sugar!
To this add 1 tablespoon of vanilla…
And the zest and juice of one small lemon.
Lemon zest, it’s a powerful thing!
Melt 2 sticks of butter in a separate bowl and add it to the party…
One more thing to add to this bowl of buttery sugar…. buttermilk!
This is after all a buttermilk pie.
Whisk everything together!
If I was a more patient person I would have melted my butter all of the way. My batter would have been beautiful and smooth for you but instead I have lumps. Don’t be impatient like me, melt your butter all of the way.
Remember your crust? Roll them out and place them into two separate pie dishes.
Trim your crust and pre bake it in a 350 degree oven for 10 minutes or just until your pastry dries out.
After your pie shells have had a little time in the oven divide your buttermilk mixture into each shell and pop your pies into your 350 degree oven for 1 hour.
Go ahead and check them at 50 minutes. If they are super jiggly leave them in a bit bit longer. The filling shouldn’t move too much.
Now that is a beautiful thing!
You’ll want to give this pie a few hours to cool down because it taste best served at room temperate.
This is the kind of pie that will tempt even the most doormant sweet tooth!
Don’t forget to give the other pie away, only if you want to of course!
- yields two pies
- 2 9 inch pre-baked pie crusts
- 3 3/4 cups sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 6 eggs
- 1 cup melted butter
- 1 cup buttermilk