Buttermilk Pie
Photo by Lynne Calamia
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Cooking tools:
- Food processor
- Rolling pin
- Pie dish
- Oven
- Microwave
- Mixing bowl
- Baking sheet
- Cooling rack
- Refrigerator
- Fork
- Parchment paper
- Wax paper
- Plastic wrap
- Paper towel
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons sugar
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
- 2 tablespoons plus 1 teaspoon vegetable shortening, cut into 1/2-inch pieces, chilled
- 3 tablespoons ice water
- 8 tablespoons unsalted butter, cut into 8 pats
- 3 large whole eggs
- 1 egg yolk
- 1 cup plus 2 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon plus 1/8 teaspoon kosher salt
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla bean paste (SEE NOTE)
- 1/4 teaspoon freshly grated nutmeg
- lemon wedges for serving, if desired
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