Page 161 - United States of Pie

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it

over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a medium-size bowl, combine the lemon zest, lemon juice, and
melted butter, and stir to mix. In a small bowl, combine the flour,
sugar, and salt and stir to mix. Add the sugar mixture to the lemon
mixture, and stir well. Set aside.

Using a whisk, beat the egg yolks in a small bowl. Add the
buttermilk and whisk until combined. Add the buttermilk mixture to
the lemon mixture, and set it aside.
With an electric mixer on high speed, beat the egg whites until
they are glossy and stiff but not dry. Gently fold the whites into the

lemon-buttermilk mixture until just combined.
Remove the pie shell from the refrigerator, and pour the filling into
the shell. Bake the pie for 10 minutes. Then reduce the heat to 350°
and continue baking for another 25 to 30 minutes, until the filling is
lightly browned and still has some movement when you jiggle the pie
plate. Remove the pie from the oven, and let it cool to room
temperature before enjoying.