Once you've nailed down the flaky crust and the sweet yet tangy filling, you can confidently and casually bake one as an anytime dessert.
Ingredients
1 unbaked homemade or store-bought pie crust
6 tablespoons unsalted butter
1 medium lemon (optional)
1 cup buttermilk
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
Instructions
If needed, roll out 1 pie dough into a 12-inch round. Line a regular 9-inch pie pan (not deep dish) with the dough, pressing it into the bottom and up the sides. Trim all but 1 inch of the pie dough from around the edges, then crimp the edges. Refrigerate for at least 30 minutes until very cold and firm. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F.
Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave until almost completely melted, 40 to 60 seconds. Set aside to cool slightly, about 2 minutes.
Finely grate the zest from 1 medium lemon if using into the bowl of butter (about 1 tablespoon). Add 1 cup buttermilk, 1 tablespoon vanilla extract, 1/4 teaspoon kosher salt, and 3 large eggs. Whisk until smooth and combined.
Place 1 cup granulated sugar and 3 tablespoons all-purpose flour in a small bowl and stir to combine. Add to the buttermilk mixture and whisk just until the sugar dissolves.
Line a baking sheet with parchment paper. Place the crust on the baking sheet. Pour the filling into the crust.
Bake, rotating halfway through, until the center of the pie is puffed, just set, and registers at least 200°F on an instant-read thermometer (a tester inserted in the center should come out clean), 35 to 40 minutes total. Transfer the pie to a wire rack and let cool completely, 3 to 4 hours.
