Old Fashioned Lemon Buttermilk Pie

Step 1

Place the flour in a large bowl. Add the cold, cubed butter, tossing the cubes through the flour until each piece is well coated. Use your fingers or a pastry cutter to cut the butter into the flour just until the pieces of butter are about the size of peas.

Step 2

Make a well in the center of the flour mixture. Add the ice water; use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).

Step 3

Press the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the disc of pie dough for up to 3 months.

Step 4

If the pie dough is really cold and firm, let it rest on the counter for about 10 minutes before rolling.

Step 5

On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Tuck the excess dough under the edges, then use a fork or your fingers to crimp or flute. Cover with plastic wrap and place the crust back in the refrigerator to chill while you preheat the oven and make the filling.

Step 6

Preheat the oven to 350° F.

Step 7

In a large bowl, combine eggs, sugar, flour and butter. Mix well. Add the buttermilk, lemon zest, lemon juice and vanilla extract.

Step 8

Pour the filling into the pie crust.

Step 9

Bake in the 350° F oven for about 45 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. Allow the pie to cool completely before slicing (it will continue to set as it cools). If the pie is still a bit too soft after cooling, chill it in the refrigerator for a few hours to firm it up.

Step 10

Garnish with whipped cream, fresh berries or mint, if desired.