Single Pie Crust recipe: MarthaStewart.com
- 1 ¼ cups all-purpose flour (spooned and leveled), plus more for work surface
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup (1 stick) unsalted butter, cold, cut into pieces
- 2 to 4 tablespoons ice water
- In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.
- Turn dough out onto a lightly floured work surface; form into a ¾-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Buttermilk Pie recipe: MarthaStewart.com
- 3 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 1 ½ cups low-fat buttermilk
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 pie crust (see above), fitted into a 9-inch pie plate, well chilled
- ½ teaspoon ground nutmeg
- Preheat oven to 425 degrees. Line pie crust with double thickness of foil in which a few holes have been poked. Prebake 8 minutes, then remove foil and bake 4 minutes more.
- In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
- Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.