For the pie crust:
1 tsp kosher salt
1/3 cup water, very cold
1.5 cups all purpose flour
1 stick plus 2 Tbs unsalted butter, cut into 1/2 inch cubes, very cold
For the filling:
1 cup sugar
1 tsp Spicewalla Golden Milk
1 Tbs all purpose flour
1/2 tsp salt
7 Tbs unsalted butter, melted and slightly cooled
1 tsp vanilla extract
2/3 cup sour cream
3 whole eggs
1 egg yolk
1 1/3 cups whole buttermilk
Spicewalla Cardamom Sugar, to finish
To make the pie crust:
- Preheat oven to 375*F
- Mix water and salt in a small bowl and place in the freezer.
- Place flour in a large mixing bowl, add cold butter and break up the butter into flour, pinching with your fingers until butter chunks are pea-sized.
- Add water and mix until the dough just comes together.
- Flatten into a disc, cover with plastic wrap and chill in the fridge for 30 minutes.
- Roll out dough on a floured surface into a circle until dough is about ¼ inch thick.
- Carefully place in a 9” pie pan, trim excess dough to about 1.5-inch overhang, fold overhand under itself around the entire circumference of the dough, pinch together and crimp with fingers.
- Place a piece of parchment paper inside the pie pan and fill with pie weights or dried beans.
- Bake for 15 minutes. Remove parchment and pie weights, brush the crust with egg wash sprinkle with Cardamom Sugar, bake another 10 mins.
- Set aside on a cooling rack while you make the filling.
To make the filling:
- Preheat the oven to 350*F
- In a large mixing bowl whisk together the sugar, Golden Milk, flour, and salt.
- Add the melted butter, vanilla and sour cream, whisk until fully incorporated.
- Add the eggs/yolks one at a time, whisking between each addition until fully combined.
- Stir in the buttermilk.
- Add the filling to the cooled pie shell, carefully transfer to the oven. Bake for 35-40 minutes until the middle of the custard is jiggly but not liquid-y, it will puff up quite a bit!
- Sprinkle the top of the filling with Cardamom Sugar.
- Cool completely on a wire cooling rack. Chill overnight before serving.
*GET AHEAD: Pie crust can be made several days ahead and stored tightly wrapped in the fridge or freezer until ready to roll out. Pie can be baked up to 2 days ahead of time and refrigerated.