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1
Whisk the flour and salt in a large bowl until combined.
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2
Add the butter and shortening and toss with your fingers until well coated in the flour mixture.
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3
Using a pastry blender or your fingers, cut the butter and shortening into the flour mixture until reduced to pea-size pieces, about 3 to 4 minutes.
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4
Drizzle in 3 tablespoons of the ice water and the lemon juice and mix just until the dough comes together.
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5
(Add the last tablespoon of ice water if the dough is too dry, but dont overwork the dough or itll become tough.)
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6
Form the dough into a flat disk.
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7
Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
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8
Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick.
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9
Line a 9-inch pie plate with the dough, fold the excess under itself, and crimp the edges.
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10
Refrigerate the pie crust until ready to bake.
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11
Heat the oven to 350 degrees F and arrange a rack at the lowest level.
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12
Place the dough-lined pie plate on a baking sheet.
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13
Whisk the sugar, flour, and salt in a large bowl to aerate and combine.
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14
Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth.
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15
Add the melted butter and lemon zest and whisk until smooth.
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16
Pour the mixture into the pie plate.
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17
Bake until the filling is just set in the middle and the top is golden brown, about 55 to 65 minutes.
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18
Place the pie on a wire rack and let it cool to room temperature before cutting.
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19
Store tightly covered in the refrigerator for up to 3 days.
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20
Return to room temperature before serving.
