Lemon buttermilk pie recipe

The Gourmandise School   of Sweets and Savories     Crust 2 sticks cold butter, cut into pieces and frozen for a bit 2-1/2 cups flour 1 Tbsp salt 2 Tbsps sugar 1/3 to 1/2 cup cold water 1. Take out a big bowl. Stir the flour, sugar and salt together in it. 2. Add the cold butter and toss it into the flour. Flake it into the flour by rubbing it once between your thumb and first two fingers; you want to end up with pieces about the size of your thumbnail. Don't worry if it's not perfect. Perfect pies are made in factories. 3. Once the butter is all flaked, add about half the water in. Shovel the water into the flour using your hands, adding a bit more water if you need it for the dough to barely hold together when you squeeze it. If it looks smooth and pretty, you've gone too far. It should be a hot mess. 4. Grab some plastic wrap or a large freezer bag. Dump the dough onto or into it and cover. Roll out to a flat disk with a rolling pin. Chill in the fridge for an hour or until it's firm. 5. Flour your work surface and roll the dough into a circle 3-4" larger than your pie tin (be sure to turn the dough a quarter turn with each pass to keep it circular). Carry the dough over the rolling pin and lower it into the pie dish. I like cleaning the edges up with a scissors. 6. Do what you like to the edges. I like to fold them over and create a crimp by pushing the dough with my index finger between the other hand's thumb and index fingers.  7. Chill this dough in the freezer while you preheat the oven to 375 F. Line the bottom of the cold dough with parchment or foil and fill this to the top with dried beans or rice to weigh the pie down. This is called blind baking. Put the tin on a cookie sheet and bake until the edges are light brown. 8. Remover the weights from the tin and turn the oven down to 300 F. Pour in the custard into the crust and return to the oven until set; about 35 minutes. Filling 1-1/4 cups buttermilk 1/3 cup lemon juice 1/4 cup flour 2 eggs 7 yolks pinch of salt 3 Tbsps melted butter 1-1/4 cups sugar some lemon zest 1. Mix all the ingredients. Pour through a strainer. Then pour into pie as directed above.  Wishing you a delicious day,  Clémence and Hadley