Ingredients:

  • 1 1/2 cups All-Purpose Flour (plus extra for dusting)
  • 1 tsp Granulated Sugar (for crust)
  • 1/2 tsp Kosher Salt (for crust)
  • 8 tbsp cold, cubed Unsalted Butter (1 stick)
  • 4-6 tbsp Ice Water
  • 1 1/2 cups Granulated Sugar (for filling)
  • 3 Large Eggs, lightly beaten
  • 1 cup Full-Fat Buttermilk
  • 4 tbsp Unsalted Butter, melted and cooled (for filling)
  • 3 tbsp All-Purpose Flour (for filling stabilizer)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Freshly Grated Nutmeg
  • Pinch of Salt (for filling)

Instructions:

  1. Prepare the Dough: Combine the flour, sugar, and salt in a bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
  2. Hydrate and Chill: Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form into a flat disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  3. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate, trimming the excess and crimping the edges. Prick the bottom generously with a fork.
  4. Blind Bake (Initial): Preheat oven to 375°F (190°C). Line the pastry with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
  5. Blind Bake (Finish): Remove the weights and parchment, then return the shell to the oven for another 5–8 minutes until lightly golden. Cool slightly while preparing the filling. Immediately reduce the oven temperature to 325°F (160°C).
  6. Mix Dry Ingredients: In a medium bowl, whisk together the filling sugar, flour, nutmeg, and salt.
  7. Combine Wet Ingredients: In a separate large bowl, whisk the three lightly beaten eggs until frothy. Whisk in the buttermilk and vanilla extract.
  8. Create the Filling Base: Gradually whisk the dry mixture into the wet ingredients until no lumps remain. The mixture should be smooth.
  9. Add Fat: Slowly whisk in the cooled, melted butter until fully incorporated.
  10. Fill and Bake Prep: Pour the liquid filling into the warm, blind-baked pie crust. Place the pie on a baking sheet for easy handling.
  11. The Slow Bake: Bake at 325°F (160°C) for 35–45 minutes. The edges should be set, but the very centre should still have a slight wobble.
  12. Rest and Cool: Remove the pie and let it cool completely on a wire rack for at least 4 hours (overnight is best) before slicing, allowing the custard to set properly.