Filling
1. Preheat a conventional oven to 350˚F.
2. In a large bowl, combine the eggs, melted butter, buttermilk, and a vanilla extract and stir until combined.
3. In a separate bowl, mix flour, sugar, and salt and combine.
4. Add the dry ingredients to the wet ingredients and stir well until a dough forms.
5. Put mixture in an unbaked pie shell and bake for 45 minutes.
Pie Crust
1. Blend flour, salt, and butter until the mixture looks like coarse meal.
2. Beat together the egg, milk, and vinegar. Add to the flour mixture and mix until smooth.
3. Divide dough in half, form into a flat disk and wrap each disk in plastic wrap. Chill in refrigerator for several hour.
4. When chilled, unwrap disk and place on floured board or pastry cloth.
5. Roll from the center out, into a circle of 1/8 inch thick (dough should overhang pie dish by 2 inches).
6. Transfer to pie plate. Crimp edge using your fingers or a fork. Fill and bake as directed in your recipe.
Alternative: for recipes calling for a pre-baked pie shell, preheat a conventional oven to 450°F. Prick the bottom of the pie crust several times with a fork, place a piece of foil on the bottom of the crust, and fill with pie weights or dried beans. Bake for 10-12 minutes or until lightly browned.