From the Chef’s Corner
1 recipe – single crust pie pastry or 1 rolled refrigerated unbaked pie crust (1/2 of a 15 oz. pkg.)
½ cup butter
1 cup sugar
3 tbsp. flour
3 large eggs
1 cup buttermilk
2 tsp. vanilla
Preheat oven to 425 degrees. 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.
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 pre-baked 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 at least 1 hour. Cover; refrigerate at least 4 hours before serving.