Lemon Buttermilk Pie

Directions

Form Stephen’s Piecrust dough into a ball, and flatten with palm of hand.

Roll between 2 sheets of wax paper to a 12 to 13-inch circle.

Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides.

Flute edges, if desired.

Chill at least 1 hour.

Preheat oven to 325°.

Line piecrust with foil, and fill with pie weights or dried beans.

Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set.

Remove from oven, and set aside.

Reduce oven temperature to 300°.

Whisk together sugar and flour in a large bowl.

Whisk in eggs gradually, and slowly add butter.

Whisk in buttermilk and next 3 ingredients.

Pour filling into crust.

Bake at 300° for 40 to 45 minutes or until just set (center will jiggle).

Remove to cooling rack.

Chill pie until cold, at least 4 hours or overnight.