This should be a real post

But it's not. Instead, it's my contribution to That should be a word*

I did manage to push this recipe for Meyer Lemon Buttermilk Pie through at last. After all, nothing gets the system going again like a good pie recipe, right?**

Especially one where I don't have to say much.
Bon Appetit wrote about it first.***

Lemon Buttermilk Pie

by Sharon Graves

Prep Time: 30 minutes, plus time to chill

Cook Time: 1 hour 20 minutes

A winning addition to Cook my Mailbox, this recipe was featured in a recent article in Bon Appetit on buttermilk desserts.  The buttermilk gives the pie a creamy smooth texture, a bit denser than a lemon tart, while also enhancing the tang of the lemons.  I made mine with raw sugar and Meyer lemons, and used the method from the Best in Show Apple Pie for the crust.  Loved it!  

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Ingredients

For the buttermilk crust

• 1 1/4 c. flour
• 1 Tbs. sugar
• 1/2 tsp. kosher salt
• 1/2 c. (1 stick) butter, sliced into pats and kept very cold
• 1/4 c. buttermilk

For the filling

• 1 1/4 c. buttermilk
• 1 1/4 c. raw turbinado (or regular) sugar 
• 1 Tbs. grated lemon zest
• 1/3 c. fresh lemon juice 
• 6 egg yolks
• 3 eggs
• 1/4 tsp. kosher salt
• 2 Tbs. flour
• 2 Tbs. butter, melted and cooled slightly
• pinch of saffron, optional (I didn't use it)

Instructions

In a food processor, pulse 2/3 of the flour, sugar and salt a few times to combine. Lay the butter pats on top, and pulse until mixture resembles coarse meal. Press down with your fingers to compact the dough, then pulse in the remaining flour. The mixture should be like chunky sand.

Transfer to a large bowl and add buttermilk. Mix with a wooden spoon, adding more buttermilk by the tablespoon if needed, until a shaggy dough comes together. Pat into a disk and wrap in plastic. Chill at least 4 hours or overnight.

Preheat oven to 350.

Roll dough out between two sheets of wax paper, to about an inch larger than your pie plate. Remove one of the sheets, and transfer the crust to the pan, uncovered side down. Peel the top sheet of wax paper off, and trim the dough, leaving about an inch all around the edge. Keep the trimmings for later, as the crust will shrink. Prick the bottom with a fork, and return to the fridge for 15 minutes.

Line the crust with a piece of parchment paper, then add pie weights or dried beans. Bake for 20 minutes. Remove the paper and the weights, and bake for 5 more minutes.  Set the crust aside.

Reduce oven temperature to 325.

Blend buttermilk, sugar, egg yolks, eggs, lemon zest, lemon juice, and salt in a blender until smooth. With motor running, add 2 Tbsp. flour, then butter. Tap blender jar to burst any air bubbles in filling.

Use your spare crust dough to fill in any areas around the edge that have shrunk during par baking, then  pour the filling into the warm crust.

Bake, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55–65 minutes. Transfer to a wire rack and let cool completely.

* Full credit to my husband.  He coined the term ages ago and now the whole family is in on it. As in, "I can tell by the look on her face that Mom's blogstipated again."  That Should be a Word is a wonderful feature in the Sunday New York Times Magazine.  The latest one:

Fidgital (FIJ-IH-TULL), ADJ.

1. Excessively checking one’s devices. “Victoria grew tired of watching her fidgital fiancé glance at his iPhone every five seconds.” See also: Supdate (food-related status); keybard (a skilled texter).

** For more ways to commemorate National Pi(e) Day, look in the Recipe Box.  I recommend you try the Rustic Berry Pie (you get everything at Trader Joe's and can have it in the oven in 15 minutes), set aside the afternoon for Best in Show Apple Pie, or give the Mexican Chocolate Chess Pie a shot. It's killicious.  Hey, that should be a word, too, huh?
*** Fingers crossed this works, because I can tell you I've got a Bananas Foster Cheesecake, Spicy Cajun Crab Dip and some Overnight Oatmeal clogging things up in here and it's making me nuts.