Ingredients:

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold unsalted butter, cubed
  • 4 tbsp ice water
  • 1½ cups granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup full-fat buttermilk
  • ½ cup unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract

Instructions:

  1. Combine 1¼ cups all-purpose flour and ½ tsp salt in a bowl. Cut in ½ cup cold cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  2. Gradually add 4 tbsp ice water, one tablespoon at a time, stirring until the dough just holds together.
  3. Roll the dough on a floured surface to a 12-inch circle and fit it into a 9-inch pie dish. Trim and crimp the edges.
  4. Preheat the oven to 350°F (180°C). Lightly prick the bottom of the crust with a fork to prevent bubbling.
  5. In a large bowl, whisk together 1½ cups granulated sugar, 3 tbsp all-purpose flour, 2 tbsp cornstarch, and ¼ tsp salt until no lumps remain.
  6. Add 3 large eggs one at a time, whisking gently.
  7. Slowly stir in 1 cup full-fat buttermilk and 1 tsp pure vanilla extract until the mixture is smooth.
  8. Pour in ½ cup melted and cooled unsalted butter and stir until fully incorporated.
  9. Pour the filling into the prepared crust.
  10. Place the pie dish on a baking sheet and bake for 40-45 minutes until the edges are set and slightly puffed, but the center still has a slight, jello-like wobble when gently shaken.
  11. Remove from the oven and let the pie cool completely on a wire rack for at least 2 hours to allow the custard to set before slicing.