Ingredients:

  • 1 (9 inch) All-Butter Pie Crust (deep dish preferred)
  • 1 1/2 cups Granulated Sugar
  • 3 Tbsp All-Purpose Flour
  • 1 cup Buttermilk (full-fat)
  • 2 Large Eggs
  • 1/2 cup (1 stick) Melted Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice (fresh)
  • 1 pinch Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Place the pie crust on a baking sheet. If the crust edges are not protected, tent them loosely with foil to prevent excessive browning later.
  2. In a large bowl, whisk together the granulated sugar, all-purpose flour, and salt until thoroughly combined. This prevents lumps in the final custard.
  3. In a separate medium bowl, whisk the buttermilk, large eggs, melted butter, vanilla extract, and fresh lemon juice until the mixture is homogenous and pale yellow.
  4. Slowly pour the wet ingredients into the dry ingredients, mixing constantly with a whisk until the batter is smooth, fully incorporating the sugar and flour.
  5. Pour the prepared filling into the pie crust. Carefully transfer the pie to the preheated oven.
  6. Bake for 55 to 65 minutes, or until the edges are set and golden brown. The center should still have a slight jiggle (like thick gelatin). Remove the foil from the edges halfway through baking if they are not already golden.
  7. Cool completely on a wire rack before slicing (at least 2-3 hours). The pie must cool fully to allow the custard to set properly for that signature silky texture.