Ingredients
CRUST:1-1/2 cups all-purpose flour1 teaspoon salt1/2 cup shortening1/4 cup cold whole milk1 large egg, lightly beatenFILLING:1/2 cup butter, softened2 cups sugar3 tablespoons all-purpose flour3 large eggs1 cup buttermilk1 teaspoon vanilla extract1 teaspoon ground cinnamon1/4 cup lemon juiceWhipped cream and fresh berries, optional
Preparation
Preheat oven to 350°. In a large bowl, mix flour and salt. Cut in shortening until crumbly. Gradually stir in milk and egg. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
For filling, in a large bowl, cream butter and sugar; beat in flour. Add eggs, 1 at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust.
Bake until center is set, 45-50 minutes. Cool completely on a wire rack. Serve or refrigerate within 2 hours. If desired, top servings with whipped cream and fresh berries.
