Dessert: Buttermilk-Lemon Chess Pie

Recipe by /contributors/john-currence Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.

Ingredients

2 cups all-purpose flour plus more
1 teaspoon kosher salt
1 teaspoon sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2" cubes
1/2 cup (or more) cold buttermilk

Instructions

Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
Preheat oven to 350 °F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.

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