Buttermilk Pecan Pie

1/2 cup butter, softened
2 cups sugar
5 large eggs, room temperature
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
Dough for single-crust deep-dish pie

Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

Add eggs, 1 at a time, beating well after each addition.

Blend in flour, lemon juice and vanilla.


Stir in buttermilk and pecans.

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
Add filling.

Bake until set, 55-60 minutes.

Cool on a wire rack. Store in the refrigerator.