Buttermilk pie

Roll out half a batch of pie dough, transfer to the pie dish on the rolling pin and tuck it in; trim the excess at the outside edge with a knife.

Fold about half an inch of dough to the inside edge for a double thickness, then crimp every inch or so: two fingers inside, one pressing between from outside.

Dock the bottom 10 or 12 times with a fork and a few times on the sides; line with parchment and fill with baking weights pushed up the sides.

Blind bake in the centre of a 350 degree oven for 15 minutes so the bottom is not gummy and raw.

Lift out the weights with the parchment and let the crust cool completely.

Smear sugar into room-temperature butter with a spatula until combined; add flour and a little salt and smear again until the flour disappears.

Add three large eggs, mix with the spatula, then switch to a whisk until fairly smooth.

Add a splash of vanilla, a generous grating of nutmeg, the zest and juice of one lemon and one cup of buttermilk; whisk until completely smooth.

Pour into the cooled crust to just below the decorative edge, since it rises about half an inch.

Bake in the centre of a 350 degree oven about 45 to 55 minutes, until golden brown and just set, with a subtle wiggle rather than a soupy jiggle.

Let cool, then refrigerate before slicing; serve cold with three raspberries and a dusting of powdered sugar.