Buttermilk Pie

Preheat the oven to 325°F. Place your pie shell in the refrigerator to chill while you are making the pie.
In a large mixing bowl, using a hand mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 to 3 minutes.
Add the flour and salt and beat for 15 to 30 seconds or until mixed in.
Add eggs, one at a time, beating after each egg until well mixed.
Add buttermilk and vanilla and continue beating until well combined.
Place your chilled pie shell onto a baking sheet, pour the buttermilk filling into the pie shell and place the baking sheet into the oven.
Bake for 60 minutes or until a knife inserted in the center comes out clean.
Remove from the oven. Cool on a wire rack until ready to serve.

Placing the pie crust in the freezer for 10 to 15 minutes before baking will help it to cook lightly and not become too dark during baking.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.
If you use a store-bought pie shell in an aluminum tin, check the doneness at 50 minutes. If using a store-bought pie crust that you roll out and place in your own glass dish, the bake time will need to be just a little longer. This pie was tested using store-bought pie crust rolled out and placed in a glass 8-inch pie pan, and it took 60 minutes. It will still have just a slight jiggle even when the knife inserted in the top of the pie comes out clean.