Chef John's Buttermilk Pie

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C).

Recipe View 10 mins Roll out the pie dough to a size that slightly overhangs your pie dish. Carefully transfer the dough into the dish, gently pressing it to fit. Trim any excess dough. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge decoratively. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.

Recipe View 30 mins Bake the crust in the preheated oven for 15 minutes. Remove the dish from the oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.

Recipe View 10 mins In a mixing bowl, combine the softened butter and sugar. Stir with a spatula until fully incorporated, about 4-5 minutes. Add the flour and salt, mixing until just combined. Incorporate the eggs one at a time, mixing until lightly blended. Switch to a whisk and whisk until the mixture is smooth and creamy.

Recipe View 5 mins Pour in the vanilla extract, then add the nutmeg, lemon zest, lemon juice, and buttermilk. Whisk thoroughly until all ingredients are well combined, about 2-3 minutes. Pour the mixture into the prepared pie shell.

Recipe View 50 mins Bake in the preheated oven until the pie is golden brown and just set, approximately 45-55 minutes. The pie should have a slight wiggle, but not a soupy jiggle. Cool to room temperature, then refrigerate until thoroughly chilled, about 1-2 hours.