- 1 1/4 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1/2 tsp salt
- 1/4 cup butter, diced
- 1/4 cup shortening
- 4 Tbsp cold water
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 3 Tbsp flour
- 1/4 tsp salt
- 1/2 cup butter, melted and cooled
- 1 cup buttermilk
- 2 Tbsp whiskey or booze of your choice
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 2 tsp vanilla extract
- 1/8 tsp ground nutmeg
- Make the pie dough by dumping the flour, sugar, salt, butter, and shortening in a large bowl. Using a pastry cutter or your fingers, cut or rub in the fats until it is pea-sized and distributed evenly.
- Add the water and mix the dough until it comes together. If the dough is too soft, wrap it tightly and set it in the fridge for 30 minutes to firm up before rolling it out. Otherwise, lightly flour a flat surface and roll out the dough to fit a 9-inch pie pan. Transfer the dough to the pan and flute the edges if desired. Place the pan in the fridge while you make the filling.
- Preheat the oven to 325 F/162 C. Adjust the oven rack to the center of the oven.
- Make the filling by lightly beating the eggs by hand with a whisk or in a stand mixer with the paddle attachment. Whisk in the sugar, flour, and salt. Next, add the butter, buttermilk, whiskey, lemon juice, lemon zest, vanilla, and nutmeg. Stir everything together until it is incorporated and smooth.
- Pour the filling into the prepared crust. Place the pan in the oven on the middle rack and bake for 55 minutes. The center should be set and the top forming a crackly crust. Remove from the oven and let cool before slicing. Serve with whipped cream, if desired. Your black coffee friends will most likely want to eat it plain.
Keywords: buttermilk pie with booze