Buttermilk Pie with Pecans

This is a go-to recipe for the busy, multi-tasker who just doesn't have time to make a three-layer cake from scratch for the church potluck this Sunday. Isn't that most, if not all, of us? Deliciously sweet.

½ cup butter, softened
2 cups sugar
5 large eggs, room temperature
2 Tbsp. all-purpose flour, unbleached
2 Tbsp. lemon juice, freshly squeezed
1 tsp. pure vanilla extract
1 cup buttermilk
1 cup pecans, chopped
1 recipe Single Crust Pastry

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans.

On a lightly floured surface, roll dough to a ⅛" thick circle; transfer to a 9" deep-dish pie plate. Trim crust to ½" beyond rim of plate; flute edge.

Add filling. Bake until set, 55-60 minutes. Cool on a wire rack. Store in the refrigerator.

Makes 8 servings.

Cook's Notes:  Combine 1½ cups all-purpose flour and ¼ tsp. salt; cut in ⅔ cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition:  1 piece: 691 calories, 41g fat (20g saturated fat), 191mg cholesterol, 401mg sodium, 75g carbohydrate (53g sugars, 2g fiber), 9g protein.