Mark always prefers pie and cobbler to cake, and this buttermilk pie has been one of my favorite recipes since I was a kid. It's a great option to serve as dessert after Easter lunch/dinner, and if there's leftovers, it goes great with a cup of coffee the next morning!
FOR THE CRUST:
1 1/4 cups flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water (Add a bit more if you need to moisten it a bit.)
You can also just use a pre-made crust to make it easy!
FOR THE PIE:
1 1/2 cup sugar
1/2 cup butter, melted and cooled
1 tablespoon flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest, grated
1/8 teaspoon ground nutmeg
A pinch of salt
The crust: In a large mixing bowl, combine the flour and the salt. Using your kitchen scissors, or a knife, cut the stick of butter into small pieces and start mixing until it is combined into coarse crumbs. Stir in the ice water, a tablespoon at a time, until the mixture forms a ball. Wrap the top of the mixing bowl in plastic and refrigerate for 4 hours.
Roll dough out to fit a 9-inch pie plate. Plate crust In pie plate. Press the dough evenly into the bottom and make the sides of the pie crust look nice and fancy. Now you are ready to pour in your pie mixture and bake.
The pie: Pre-heat your oven to 350 degrees. While your dough is chilling in the refrigerator, whisk together the eggs and sugar in a large mixing bowl. Whisk in all of the remaining ingredients until well-combined and you have a smooth consistency.
Pour the pie mixture into your pie crust and bake for 25-30 minutes. Check the pie often, and if it looks like it is getting too brown on top too quickly, cover with aluminum foil to avoid burning the top.
Toothpick test it when it's done baking to be sure it doesn't need more time.