Buttermilk Pie

Directions

1. Mix together flour and salt in a large bowl.
2. Add butter. Rub and pinch the butter into the flour using your fingers. Lightly work together the butter and flour. Combine for a few short minutes, until the butter is all coated in flour and the mixture is chunky.
3. Create a well in the center of the mixture and add the water. Again, quickly mix together with your hands.
4. The dough should be combined, but crumbly. Form dough into a ball, then press it into a thick disc. Wrap the disc in plastic wrap and refrigerate for 2 hours.
5. Remove plastic wrap from dough. On a floured surface using a floured rolling pin, roll the disc into an even sheet, ⅛ inch thick.
6. Use shortening or butter to grease a pie pan.
7. Wrap the sheet of the dough around the rolling pin and lift the pin over the edge of the pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
8. Crimp edge of crust by placing two fingers on the crust’s outer rim while placing one finger on the inside rim. Press outward to form a V.

1. Preheat oven to 425°F.
2. With a whisk, combine half of the buttermilk, sugar and flour in a large bowl.
3. Gradually whisk in eggs and remaining buttermilk.
4. Add melted butter and vanilla.
5. Pour into prepared pie crust.
6. Bake 10 minutes, then reduce heat to 350°F and bake 30–40 minutes. The custard should set.
7. Cool on a wire rack.