The best recipe for classic Southern Buttermilk Pie, with a sweet, and slightly tangy, custard filling baked atop a buttery, flaky pie crust.
Preheat the oven to 350°. Have ready a 9" pie dish, as well as aluminum foil on standby and a pie shield, if you have one.
If using a homemade pie crust, flour both sides of a pastry disk and set atop a floured work surface. Begin rolling out the disk until it is about an 1/8" thick and 12" in diameter.
Place uncooked pie crust in the pie dish, and fold over or crimp the edges.
In a medium-sized mixing bowl, whisk together the sugar, flour, salt, and nutmeg. Add the buttermilk, eggs, and vanilla, and whisk to combine. Lastly, whisk in the melted butter, and pour filling over the pie shell.
Bake for 30 minutes, uncovered. While baking, double-fold a large sheet of aluminum foil so that it is about 12"x12".
After the 30-minute mark, carefully add the pie shield (if you have one) and top the entire pie with the double-folded sheet of aluminum foil, and bake for 15-20 minutes longer. The pie will be slightly jiggly in the center.
Allow to cool and set at room temperature for at least 2 hours. Serve and enjoy.
The Anthony Kitchen