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Brown Sugar Buttermilk Pie
from the kitchen of Sharmagne Leland-St.John

For the pastry:
2 cups all-purpose flour
½ teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold unsalted butter, diced
½ cup iced water

Mix together the flour, salt, and sugar. Cut the butter
into small pats and rub into the flour mixture until the
dough forms into pieces the size of peas. Add the iced
water and work just until the dough starts to come together.
Turn out onto a floured board and knead quickly into a ball.
Do not overly knead. Wrap in plastic and refrigerate for at
least 1 hour.

For the pie:

3 large eggs
&frac13 cup granulated sugar
½ cup light brown sugar, packed
2 tablespoons all-purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 cup buttermilk
1 teaspoon pure vanilla extract
½ teaspoon freshly grated nutmeg
pinch of salt

Preheat the oven to 375º F.

Roll out the dough on a lightly floured surface and fit it into
a 9-inch glass pie dish. Trim the crust overhang to 1 inch and
crimp the edges. Return to refrigerator while you prepare
the filling.

In a large bowl, whisk the 3 eggs with the two sugars and the
flour until there are no lumps. Add the melted butter, buttermilk,
vanilla, nutmeg, and salt. Whisk until combined.

Pour the filling into the prepared crust and place in the preheated
oven.

Reduce heat to 325º F and bake for 45 to 60 minutes, or until the
edges are set and the center is still a little wobbly. Remove the
pie from the oven and let it cool for at least a half hour before
serving.

 

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