Pastry cutter or food processor (for crust)
Cooling rack
Oven thermometer (optional, but recommended)
Step 1: Making the Flaky Pie Crust
1. Mix dry ingredients
In a large bowl, whisk together flour and salt.
2. Cut in butter
Add cold, cubed butter to the flour. Using a pastry cutter or your fingers, work the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.
Pro tip: Do not overwork. Some larger butter bits help create flakiness.
3. Add ice water gradually
Add ice water one tablespoon at a time, mixing gently with a fork until dough just holds together when pressed.
4. Form and chill
Gather dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
5. Roll out the dough
On a lightly floured surface, roll the dough into a 12-inch circle.
Carefully transfer to your pie dish, easing the dough into the edges without stretching.
Trim excess dough, leaving about ½-inch overhang.
Fold under the edges and crimp as desired.
6. Blind bake (optional but recommended for crisp crust)
Preheat oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake 15 minutes, remove weights and parchment, bake an additional 5 minutes.
This prevents soggy crust under the custard.
Step 2: Preparing the Buttermilk Pie Filling
1. Combine sugar, eggs, and melted butter
In a large bowl, whisk sugar and eggs until smooth.
Add melted butter and whisk until incorporated.
2. Add dry ingredients and flavorings
Add flour, vanilla extract, salt, and lemon juice (if using).
Whisk to combine thoroughly.
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