Ingredients:

  • 1 ½ cups All-Purpose Flour, plus extra for dusting
  • 1 teaspoon Fine Sea Salt (divided)
  • 8 tablespoons Unsalted Butter, very cold, cut into ½-inch cubes
  • 3–4 tablespoons Ice Water (as needed)
  • 1 ¼ cups Granulated Sugar
  • 3 tablespoons All-Purpose Flour
  • 3 Large Eggs, lightly beaten
  • 1 cup Full-Fat Buttermilk, room temperature
  • 4 tablespoons Unsalted Butter, melted and cooled slightly
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoon Freshly Ground Nutmeg (optional)

Instructions:

  1. Make the Dough: Combine the 1 ½ cups flour and ½ teaspoon salt. Cut in the cold butter (using a pastry blender or food processor) until pieces are pea-sized. Add ice water, one tablespoon at a time, mixing until the dough just holds together.
  2. Chill: Form the dough into a disk, wrap tightly, and refrigerate for at least 45 minutes to allow the gluten to relax.
  3. Roll and Fit: Roll the chilled dough out to about 12 inches in diameter. Carefully transfer it to the 9-inch pie dish, trim, and crimp the edges. Prick the bottom all over with a fork (docking). Freeze the prepared crust for 10 minutes.
  4. Blind Bake (Partial): Preheat oven to 425°F (220°C). Line the frozen crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes. Remove the weights and parchment, then return the crust to the oven for 5–8 minutes more, until the bottom is pale gold and looks set. Reduce the oven temperature immediately to 350°F (175°C).
  5. Combine Dry Filling Ingredients: In a medium bowl, whisk together the granulated sugar, 3 tablespoons flour, and the remaining ½ teaspoon salt.
  6. Prepare Custard Base: In a separate, larger bowl, whisk the 4 tablespoons melted butter into the lightly beaten eggs. Whisk in the vanilla extract.
  7. Form the Batter: Gradually add the dry sugar/flour mixture to the egg mixture, whisking until smooth. Slowly pour in the room-temperature buttermilk, whisking gently until the mixture is uniform and silky smooth. Do not over-whisk.
  8. Bake: Carefully pour the prepared filling into the warm, partially baked crust. Bake at 350°F (175°C) for 30 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue baking for another 20–30 minutes.
  9. Test and Cool: The pie is done when the edges are set and slightly puffed, but the centre still has a proper wobble. Remove from the oven and let it cool completely on a wire rack for at least 2 hours at room temperature before slicing. Garnish with nutmeg if desired.