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Categories:
flour salt unsalted butter shortening water freshly squeezed lemon juice sugar flour salt buttermilk eggs egg yolks vanilla unsalted butter lemon zest
Viewed: 73 - Published at: 7 years agoIngredients
- 1 1/4 cups all-purpose flour, plus more for rolling out the dough
- 1/4 teaspoon fine salt
- 5 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup shortening, frozen and cut into small pieces
- 3 to 4 tablespoons ice water
- 1 teaspoon freshly squeezed lemon juice
- 2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fine salt
- 1 cup buttermilk, at room temperature
- 4 large eggs, at room temperature
- 4 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter (1 stick), melted
- 2 teaspoons finely grated lemon zest (from about 1 medium lemon)
Method
- Whisk the flour and salt in a large bowl until combined.
- Add the butter and shortening and toss with your fingers until well coated in the flour mixture.
- Using a pastry blender or your fingers, cut the butter and shortening into the flour mixture until reduced to pea-size pieces, about 3 to 4 minutes.
- Drizzle in 3 tablespoons of the ice water and the lemon juice and mix just until the dough comes together.
- (Add the last tablespoon of ice water if the dough is too dry, but dont overwork the dough or itll become tough.)
- Form the dough into a flat disk.
- Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
- Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick.
- Line a 9-inch pie plate with the dough, fold the excess under itself, and crimp the edges.
- Refrigerate the pie crust until ready to bake.
- Heat the oven to 350 degrees F and arrange a rack at the lowest level.
- Place the dough-lined pie plate on a baking sheet.
- Whisk the sugar, flour, and salt in a large bowl to aerate and combine.
- Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth.
- Add the melted butter and lemon zest and whisk until smooth.
- Pour the mixture into the pie plate.
- Bake until the filling is just set in the middle and the top is golden brown, about 55 to 65 minutes.
- Place the pie on a wire rack and let it cool to room temperature before cutting.
- Store tightly covered in the refrigerator for up to 3 days.
- Return to room temperature before serving.
