Page 429 - Pie Squared

1 cup (200 g) granulated sugar

3 large eggs

1 egg yolk

3 tablespoons all-purpose flour

1 cup (235 ml) buttermilk

1 tablespoon lemon juice
1 teaspoon vanilla extract

¼ teaspoon cardamom seeds, crushed under a knife blade

For the crust: In the food processor, pulse the flour, butter, and

salt until the butter is in small pieces coated with flour, about 15
times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough into a 3- by 4-inch rectangle using
plastic wrap and a bench scraper to firmly press the dough into a

cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Roll it out to 11 by 15 inches and place in the slab pie pan.
Using scissors, trim the overhang. Fold the remaining dough toward

the center to make a chubby border. Crimp or pleat the edge all the
way around. Place the pan in the refrigerator to stay cold while
making the filling.
Heat the oven to 350°F; if you have one, place a baking stone,

Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
For the filling: In a stand mixer fitted with the whisk attachment (or
with a wooden spoon, large bowl, and strong arm), beat the butter

and sugar until light and fluffy. Add the whole eggs one at a time,
whipping after each addition until no streaks of yellow remain and
the filling becomes lofty and smooth. Add the egg yolk and whisk in.
Sprinkle the flour into the bowl, reduce the speed, and add the

buttermilk, lemon juice, vanilla, and cardamom seeds. Beat on low
until combined. It will look curdled; that’s okay. Pour the filling into
the crimped crust. Slide the pie into the oven (on top of the steel,
stone, or baking sheet if using) and bake until crackly and bronzed,