Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) cold unsalted butter, cut into cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • ¼ teaspoon (1.25ml) salt
  • 1 cup (240ml) buttermilk, well-shaken
  • 4 large eggs
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 tablespoon (15ml) lemon juice
  • Pinch of freshly grated nutmeg (optional)

Instructions:

  1. Combine flour and salt for the crust.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Lightly flour a work surface.
  6. Roll out the chilled dough to a 12-inch circle.
  7. Carefully transfer the dough to the pie plate.
  8. Trim and crimp the edges of the crust.
  9. In a large bowl, whisk together sugar, flour, and salt for the filling.
  10. In a separate bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, lemon juice, and nutmeg (if using).
  11. Gradually whisk the wet ingredients into the dry ingredients until smooth.
  12. Pour the filling into the prepared crust.
  13. Bake at 350°F (175°C) for 50-60 minutes, or until the center is just set but still slightly jiggly.
  14. If the crust begins to brown too quickly, cover the edges with aluminum foil.
  15. Let the pie cool completely on a wire rack before slicing and serving. It will continue to set as it cools.