Lemon Buttermilk Pie

Ingredients

• 1.5 cups buttermilk 
• 1 tablespoon powdered sugar 
• 6 large eggs 
• 2 cups flour 
• 3 tablespoons flour 
• 0.3 cup juice of lemon fresh
• 2 teaspoons lemon zest 
• 0.3 teaspoon nutmeg 
• 1 teaspoon salt 
• 0.7 cup shortening chilled
• 1.5 cups sugar 
• 4 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• blender
• aluminum foil

Directions

1. Preheat oven to 375F.
2. Combine 2 cups flour, 1 Tbsp. confectioners' sugar and 1 tsp. salt in a bowl.
3. Cut in 2/3 cup chilled shortening with a pastry blender until mixture resembles sand and pebbles.
4. Add 3 to 4 Tbsp. cold water; mix lightly. Pat into a disk, wrap in plastic and chill for 10 minutes.
5. Roll out dough on a lightly floured surface; press into a 9-inch pie plate. Pierce crust with a fork in several places.
6. Place foil over crust and fill with dried beans.
7. Bake for 10 minutes.
8. Remove foil and beans; bake for 10 minutes more.
9. Remove crust and let cool. Set oven to 350F.
10. Whisk 1 1/2 cups sugar, 3 Tbsp. flour, 2 tsp. lemon zest and 1/4 tsp. nutmeg.
11. Add 6 large eggs; beat until combined.
12. Whisk in 4 Tbsp. melted unsalted butter, 1 tsp. vanilla extract, 1/4 cup fresh lemon juice and 1 1/2 cups buttermilk; pour into crust.
13. Bake until filling is set but still a little jiggly in center, 25 to 35 minutes.