Ingredients

The following ingredients have 8 Servings
  • 1 10-inch pie crust*
  • 3 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 6 large eggs, room temperature
  • 1 1/2 cups full-fat buttermilk
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • seeds from 1/2 vanilla bean
  • freshly whipped cream, for topping
  • , for garnish (optional)

Instruction

  • Preheat oven to 350 degrees F. Prepare your favorite pie crust (I like this recipe from serious eats) and press into a deep 10-inch pie pan or standard 9-inch pie or tart pan. If you’d like you can par-bake the pie crust for 10-15 minutes; this will produce a flakier bottom crust. Let cool completely before filling.In a bowl, whisk together sugar, flour, and salt.In another large bowl, whisk together eggs. Add dry ingredients, along with buttermilk, lemon zest, and lemon juice and whisk until combined. Finally, whisk in butter.Pour into pie crust and gently transfer to oven. Bake 30 minutes (20 minutes if using a standard 9-inch pan), then reduce oven temperature to 325 and bake for another 15 to 25 minutes (on the lower end for a sandard pie). Center should be set but still slightly jiggly. Place on a wire rack and let cool completely to room temperature, at least 2 hours. Serve immediately or refrigerate until ready to serve, topped with freshly whipped cream and sugared cranberries.