Old Fashioned Buttermilk Pie

Ingredients:

 9 inch unbaked pie shell or make your own (recipe Below)
1 3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter, melted and cooled
3 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla
1/8 teaspoon lemon extract

Directions: 


In small mixing bowl, stir together sugar, flour, and salt. In large mixing bowl, beat butter and eggs with electric mixer until just combined. Add sugar mixture; mix well. Gradually stir in buttermilk, vanilla, and lemon extract.

Place pastry shell on baking sheet and carefully pour filling into shell. Cover edge of pie with foil to prevent over browning. Bake at 350 for 30 minutes.

Remove the foil; bake pie for 10 to 15 minutes longer or until a knife inserted near center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. 

Pastry Dough for Single-Crust 9-inch Pie

Ingredients:

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup Crisco shortening
4 - 5 tablespoons cold water 

Directions: 

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total).

Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Prepare and roll out the pastry into a circle about 12 inches in diameter. Wrap pastry around the rolling pin. Unroll and ease pastry into a 9-inch pie plate, being careful not to stretch the pastry. Trim the pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as you like. Don't prick pastry. Fill with your favorite pie filling and bake as directed in your recipe..