Ingredients

The following ingredients have 8 Servings
  • PIE CRUST
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, very cold, cut into four pieces
  • 1/3 cup ice water
  • BUTTERMILK CHESS FILLING
  • 1 1/2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 5 large eggs, at room temperature, lightly beaten
  • 2/3 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract

Instruction

  • <strong>To make the pie crust:</strong> Place the flour, salt and sugar in the bowl of the food processor. Pulse five times to mix the dry ingredients. Add the butter, pulsing until the flour resembles coarse meal or grits. Add a few tablespoons of ice water and pulse. Continue adding ice water until dough comes together. Lightly flour a clean counter top and remove dough from bowl of food processor. Using a light touch, press dough into a round disk, wrap in plastic and chill for at least an hour or overnight.
  • <strong>To make the filling and assemble the pie:</strong> When you're ready to make the pie, heat the oven to 350 degrees Fahrenheit. On a floured countertop, use a rolling pin to roll out pie crust. Place in a pie pan. Combine sugar and flour in a large bowl. Add eggs and buttermilk, stirring until blended. Stir in melted butter and vanilla and pour into unbaked pie crust. Bake for 45 minutes or until set. Cool on a wire rack at least an hour before serving. Store leftovers, well-wrapped, in refrigerator.