Ingredients
Dough for single-crust pie 1/2 cup butter, softened1-3/4 cups sugar3 large eggs3 tablespoons all-purpose flour1/4 teaspoon salt1 cup buttermilk2 teaspoons vanilla extract1 cup chopped pecansSweetened whipped cream, optional
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Place on a baking sheet; bake until edge is light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat butter and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.
Cool completely on a wire rack. If desired, top the pie with whipped cream. Serve or refrigerate within 2 hours.
