Yield: 6-8 servings
Time: 2 hour 15 minutes
3 cups all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
1/2 cup vegetable shortening
1 stick unsalted butter, cut into cubes
1/2 cup cold water
1 stick of unsalted butter, softened
1 1/2 cups sugar
3 large eggs, separated
1/4 cup all-purpose flour
2 cups buttermilk
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated nutmeg
Preheat oven to 350 degrees F.
Begin by making the pie shell. ¬†Add flour, sugar and salt to a food processor and pulse until well combined. ¬†¬†Drop in cold butter cubes and shortening and continue to process until you have the texture of coarse breadcrumbs. ¬†Add cold water and process until the dough comes together in a large ball. ¬†¬†Turn the dough out onto a floured, flat surface and gently knead a few times until the dough is smooth and consistent. ¬†Wrap tightly in plastic wrap and set it in the refrigerator for 20 minutes to rest.
Once rested, roll the dough out into a circle slightly bigger than your 10-inch pie dish. ¬†Roll disk of dough up around your rolling pin then unroll it out on top of your pie dish, gently pressing it in around the insides of the dish. ¬†Trim any overhang and discard. ¬†Cover with a piece of parchment and fill with pie weights. ¬†Bake in the center of the oven for 20 minutes or until the pie crust is set and just firm. ¬†Remove weights and cool.
Drop the temperature of the oven to 325 degrees F.
In a kitchen mixer, beat the butter and sugar until light and fluffy and pale in color. ¬†Add egg yolks, buttermilk, lemon juice and nutmeg and mix – scraping down the sides with a rubber spatula. ¬†Add flour and continue to mix until just combined. ¬†In a clean mixing bowl whisk egg whites until you get stiff peaks. ¬†Gently fold egg whites into buttermilk mixture, half at a time then pour into pie shell. ¬†Bake for 35-40 minutes until the pie is set – you don‚Äôt want any color. ¬†Cool and serve with honey cr√®me fraiche.
HONEY CR√ąME FRAICHE:
16 oz cr√®me fraiche
2 tablespoons honey
Whisk cr√®me fraiche in a kitchen mixer on high for 45 seconds until it tightens up slightly. ¬†Fold in honey with a spoon so it is just mixed but you can still see swirls of the honey.