Dessert: Lemon Buttermilk Pie with Saffron

Recipe by Alison Roman Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.

Ingredients

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup buttermilk

Instructions

Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

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