- 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
- 1/2 cup butter
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
Adapted from bhg.com
Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.