Ingredients
Scale
1 ¼ cups All-purpose flour
½ teaspoon Salt
½ cup Unsalted butter, very cold and cut into cubes
¼ cup Ice water, plus more if needed
1 ½ cups Granulated sugar
4 Large eggs
¾ cup Buttermilk
¼ cup Unsalted butter, melted and cooled slightly
2 tablespoons All-purpose flour
1 teaspoon Vanilla extract
¼ teaspoon Freshly grated nutmeg (optional)
Pinch of salt
Instructions
- Step 1: In a large bowl, whisk together the all-purpose flour and salt. Cut the very cold, cubed butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes
- Step 2: Roll out the chilled pie dough and place it in a 9-inch pie plate. Trim edges, crimp, and refrigerate for another 15-20 minutes
- Step 3: Preheat oven to 375°F. Blind bake the crust with weights for 15-20 minutes until edges are golden. Remove weights and bake for another 5-7 minutes
- Step 4: In a large bowl, whisk together granulated sugar, eggs, buttermilk, melted butter, flour, vanilla extract, nutmeg, and a pinch of salt until smooth
- Step 5: Pour the filling into the warm pie crust. Reduce oven temperature to 350°F and bake for 45-60 minutes until edges are set but center jiggles slightly
- Step 6: Allow to cool completely on a wire rack for 2-3 hours before serving
Notes
Ensure butter is cold for a flaky crust.
Chill your crust at various stages for best texture.
Allow pie to cool completely to set before slicing.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with crust modification)
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg