Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus extra for dusting
  • ½ teaspoon (3g) salt
  • ½ cup (113g) unsalted butter, chilled and cut into cubes
  • 4-6 tablespoons (60-90 ml) ice water
  • 1 ½ cups (360 ml) buttermilk
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (45 ml) all-purpose flour
  • 1 teaspoon (5 ml) pure vanilla extract
  • ¼ teaspoon (1g) ground nutmeg
  • Pinch of salt
  • Optional: ground cinnamon for dusting on top

Instructions:

  1. Combine flour and salt in a bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Roll out the chilled dough on a lightly floured surface.
  6. Transfer the dough to the pie dish.
  7. Trim excess dough and crimp the edges decoratively.
  8. Optional: Dock the bottom of the crust with a fork.
  9. In a large bowl, whisk together buttermilk, sugar, eggs, melted butter, flour, vanilla extract, nutmeg, and salt until smooth.
  10. Pour the filling into the prepared pie crust.
  11. Optional: Sprinkle with a dash of ground cinnamon.
  12. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set with a slight jiggle in the center and the crust is golden brown. If the crust begins to brown too quickly, cover edges with foil strips.
  13. Remove from oven and let cool completely on a wire rack before serving.