Southern Kitchen Basics

Blood Orange–Buttermilk Pie

MAKES 1 (9-INCH) PIE

In-season citrus shines in this beautiful pie.

1 disk Pie Dough (recipe follows)
1½ cups sugar
3 tablespoons all-purpose flour
½ teaspoon kosher salt
3 large eggs, room temperature
6 tablespoons unsalted butter, melted and cooled to room temperature
1½ teaspoons vanilla extract
1 teaspoon blood orange zest
¾ cup whole buttermilk, room temperature
Garnish: sweetened whipped cream, blood orange segments

1. Preheat oven to 400°. Place oven rack in bottom third of oven.

2. On a lightly floured surface, roll Pie Dough into a 12-inch circle with ⅛-inch thickness. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate, if needed. Fold edges under, and crimp as desired. Freeze for 15 minutes.

In a large bowl, whisk together sugar, flour, and salt. Whisk