BUTTERMILK PIE

Pie Crust

1/2 cup all-purpose flour

1/2 cup White Lily flour

1/4 cup sugar

Pinch of iodized salt

1/4 teaspoon baking powder

4 tablespoons butter, chilled

3 eggs, beaten

Filling

3/4 cup (1 1/2 sticks) butter, softened

2 1/4 cups sugar

4 1/2 tablespoons all-purpose flour

6 eggs, beaten

1 1/2 teaspoons lemon juice

1 teaspoon vanilla

2 cups buttermilk

Whole nutmeg

For the crust, combine the all-purpose flour, White Lily flour, sugar, salt, and baking powder. Cut in the butter. Stir in the eggs. Knead the mixture until you are able to press it into a ball. Let the ball of dough rest for 1 hour in the refrigerator. Roll out the dough and place it into a 9-inch pie pan.

Preheat the oven to 375°.

For the filling, in a mixing bowl beat the butter, sugar, and flour until there are no lumps. Add the eggs, one at a time, beating continuously. Add the lemon juice, vanilla, and buttermilk. The mixture will look curdled, but that is okay.

Pour the buttermilk mixture into the unbaked piecrust. Grate nutmeg to taste over the top or sprinkle with ground nutmeg if you don’t have fresh. Bake until set and lightly brown on top, about 45 to 50 minutes. The crust will puff up and may crack slightly, but that is normal. Rotate the pie in the oven after 30 minutes of baking. Serve at room temperature.

Makes one 9-inch pie.