Ingredients:

Flaky Pie Dough
1 1/4 cups all-purpose flour
1/4 tsp kosher salt
1/2 tsp sugar
7 tbsp very cold unsalted butter, cut into cubes
6–7 tbsp very cold water

Filling
1/2 cup unsalted butter, at soft room temperature
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
3 large eggs, beaten
2 tbsp all-purpose flour
Pinch of kosher salt
1 cup buttermilk
1 1/2 tsp pure vanilla extract
Finely grated zest of 1 lemon

For Serving
Confectioners’ sugar for sprinkling
Cranberry compote (see recipe below) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments

Instructions:

In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.

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Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote