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Place the flour, salt and cubed cold butter into the food processor. Pulse the mixture until the butter is the size of the peas. Add the water, a tablespoon at a time. Pulse until the dough has formed a solid ball.
Divide the dough in two disks and allow to chill for 30 minutes before rolling out.
Line a 9-inch pie pan with the half of rolled-out All Butter Pie Crust and form a decorative edge. Freeze the pan for 30 minutes.
Preheat the oven to 425°F. Line the frozen crust with parchment paper and fill with pie weights. Bake the crust for 15 minutes. Remove the paper and the weights and bake for an additional 5 minutes until the crust is golden brown. Allow the crust to cool completely. Reduce the oven temperature to 350°F.
In a bowl of a stand mixer, cream together the butter and sugar until smooth. Beat in the eggs. Add the flour, salt, buttermilk, vanilla extract and lemon extract. Gently stir to combine and pour into the baked pie crust.
Bake the pie until it is golden on top and still slightly jiggly in the center, roughly 45 minutes. Allow the pie to cool completely.
Lightly dust the top of the pie with powdered sugar and serve at room temperature.