Buttermilk Eggnog Pie

Ingredients

• 1 cup all-purpose flour (about 4 1/4 ounces), plus more for dusting
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons ice water
• Cooking spray
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground nutmeg, plus more for garnish
• 1/2 teaspoon kosher salt
• 3 large eggs, at room temperature
• 5 tablespoons unsalted butter, melted and cooled
• 1 cup buttermilk, at room temperature
• 1 tablespoon (1/2 ounce) dark rum
• 1 teaspoon vanilla extract

Steps

1. Make the crust: Place flour, sugar, and salt in the bowl of a food processor; pulse until combined, about 3 pulses. Add butter, and pulse until mixture resembles coarse meal with some pea-size pieces, 3 to 5 pulses. Add 2 tablespoons ice water, all at once, and pulse just until dough comes together, 15 to 16 pulses. Form dough into a ball; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill in the refrigerator until firm, at least 1 hour.
2. Roll out dough to a 12-inch round on a lightly floured work surface, lightly flouring rolling pin as needed. Transfer dough to a 9-inch pie plate, pressing dough into bottom and up sides of plate. Tuck any overhang under; crimp as desired. Chill, uncovered, in freezer until firm, about 30 minutes. Place pie plate on a rimmed baking sheet.
3. Preheat oven to 350°F with rack in the lowest position. Grease 2 large sheets of aluminum foil with cooking spray; place foil, greased side down, over bottom and up sides of chilled crust. Fill crust to the rim with pie weights or dried beans. Loosely fold any foil overhang over crust to help shield edges while baking.
4. Bake until crust is lightly golden and set, about 50 minutes. Carefully remove foil and pie weights; bake until inside of crust appears dry, about 5 minutes more. Let cool slightly on baking sheet on a wire rack, about 10 minutes. Leave oven on.
5. Make the filling: Whisk together sugar, flour, nutmeg, and salt in a large bowl until combined. Whisk in eggs, 1 at a time. While whisking, slowly drizzle in melted butter, followed by buttermilk, rum, and vanilla; pour filling into crust.
6. Bake until filling is slightly puffed with just-set edges and a center that jiggles as a whole, 35 to 40 minutes, covering edges of crust with a pie shield or strips of foil about halfway through baking time to prevent overbrowning. Transfer pie to wire rack, and let cool completely, about 3 hours. Garnish with nutmeg before serving.