BUTTERMILK PIE – A SOUTHERN DELIGHT

For the pie crust:

1 1/4 Cups.Of all-purpose flour

1/2 Tsp.Of salt

1/2 Cup.Of unsalted butter, chilled and cubed

3-4 Tbsp.Of ice water

For the filling:

1/2 Cup.Of unsalted butter, melted and cooled slightly

1 1/2 Cups.Of granulated sugar

3 Tbsp.Of all-purpose flour

3 large eggs, beaten

1 Cup.Of buttermilk

1 Tsp.Of pure vanilla extract

1 Tbsp.Of lemon juice

1 Tbsp.Of lemon zest (optional)

PREPARATION:

To make the pie crust:

1 – Whisk the flour and salt together in a big bowl. Add the cold cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs.

2 – Mix in the cold water gradually, a spoonful at a time, until the dough comes together. Be careful not to work the dough too much. Put it in the fridge for at least 30 minutes after making a disc out of it.

3 – On a lightly floured surface, roll out the chilled dough to suit a 9-inch pie dish. Move the dough to the pie dish carefully and press it into the bottom and up the sides. Cut off any extra dough that is hanging over the sides.

To make the filling:

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