Classic Buttermilk Pie

In a medium mixing bowl, whisk together the flour, salt, and sugar. (5 minutes)

Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse breadcrumbs, with no pieces larger than a pea. (10 minutes)

Stir in the ice-cold buttermilk until the mixture just comes together. (2 minutes)

Gently form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour, or up to 24 hours. (1 hour)

Preheat oven to 425 degrees F (220 degrees C). (10 minutes)

On a lightly floured surface, roll the chilled pie crust into a large circle, about 12 inches in diameter. (10 minutes)

Carefully transfer the dough to a 9-inch pie pan, gently pressing it into the bottom and up the sides. Crimp the edges to create a decorative border. (5 minutes)

Line the pie crust with a sheet of Reynolds Wrap® Aluminum Foil and fill with pie weights or dried beans. Ensure the weights are pressed firmly into the corners and along the sides. (3 minutes)

Chill the crust for 15 minutes to help prevent shrinking during baking. (15 minutes)

Bake the crust for 15 minutes. (15 minutes)

Remove the pie crust from the oven and carefully remove the foil and pie weights. Reduce the oven temperature to 350 degrees F (175 degrees C). (5 minutes)

While the crust cools, prepare the filling. In a stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Set aside. (7 minutes)

In the same bowl (no need to wash it!), cream together the softened butter and sugar until light and fluffy. (5 minutes)

Add the egg yolks to the butter-sugar mixture and combine well. (2 minutes)

Gradually add the flour, lemon juice, nutmeg, and salt to the mixture, mixing until just combined. (3 minutes)

Slowly pour in the buttermilk, mixing until smooth. The mixture may appear slightly curdled, but this will smooth out during baking. (2 minutes)

Gently fold the beaten egg whites into the buttermilk mixture, being careful not to deflate them. (5 minutes)

Pour the filling into the pre-baked pie crust, smoothing the top with a spatula. (2 minutes)

Bake for 45-50 minutes, or until the filling is golden brown and set in the middle. A slight jiggle is okay. (50 minutes)

Let the pie cool completely on a wire rack before serving. Dust with powdered sugar, if desired. (2 hours)