Chef John's Buttermilk Pie

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.

Step 3
Bake crust in the preheated oven for 15 minutes. Remove the dish from the oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.

Step 4
Place butter in mixing bowl; add sugar. Stir together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.

Step 5
Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into the pie shell.

Step 6
Bake in the preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy jiggle. Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.