Lemon-Buttermilk Chess Pie

Ingredients

• 2 large egg whites 
• 2 large eggs 
• 1 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 3.5 tablespoons ice water 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind 
• 1 cup buttermilk low-fat
• 0.1 teaspoon salt 
• 0.3 cup stick margarine chilled cut into small pieces
• 1 cup sugar 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 42
2. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
3. Combine 1 cup flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
5. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
6. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
7. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray.
8. Remove top sheet of plastic wrap. Fold edges under; flute. Line dough with a piece of foil; arrange pie weights (or dried beans) on foil.
9. Bake at 425 for 10 minutes or until edge is lightly browned.
10. Remove pie weights and foil; reduce oven temperature to 35
11. Bake crust an additional 5 minutes; cool on a wire rack.
12. To prepare filling, combine 1 cup sugar and next 6 ingredients (1 cup sugar through egg whites) in a bowl; stir with a whisk until well-blended. Gradually stir in buttermilk.
13. Pour into prepared crust.
14. Bake at 350 for 40 minutes or until set, shielding crust with foil after 30 minutes, if necessary. Cool on a wire rack.