I had every intention of taking a picture of it to post here. Alas, I was too late.
2 cups sugar
1/2 cup butter
3 rounded tablespoons flour
3 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla
dash or two of nutmeg
Cream butter and sugar. Add flour and eggs. Beat well. Add buttermilk, vanilla, and nutmeg. Pour into a 9-inch unbaked pie shell. Bake at 350 degrees for 45-50 minutes.
DON'T buy frozen pie shells!!! You have a delicious filling so make a crispy crust.
2 1/4 cups flour
1 teaspoon salt
1/2 cup shortening, chilled
2 tablespoons butter, chilled
5-6 tablespoons cold water
(Actually, I use pure lard...1/2 cup plus 2 tablespoons. AND it always takes more than the 5-6 tablespoons cold water for me. Just keep adding water until everything binds together.)
Spoon flour and salt into a bowl. Cut in shortening and butter (or lard) until particles are size of small peas. Add water a tablespoon at a time until all particles are moistened. Watch dough closely as overmixing will result in a tough crust. Chill in refrigerator for 15 minutes (or longer). Half and roll to 1/8-inch thickness. Ease into pie plate. Trip and crimp edges. Fill and bake as desired. If you are baking a fruit pie, roll second half out and cover filled crust. Crimp edges. Slit top for vents and bake as directed.
For cream pies, bake empty pie shell at 450 degrees for 8-10 minutes.