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1
Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour.
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2
In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well.
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3
Blend the butter into the mixture using the back of a spoon.
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4
Add the buttermilk and blend with a whisk.
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5
If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter.
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6
Add the lime juice, vanilla and nutmeg.
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7
Blend well.
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8
Slowly pour the custard filling into the pie crust.
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9
Set the pie on a baking sheet and place it in the oven for 1 hour.
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10
Remove pie and let it cool before cutting.
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11
Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour.
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12
Blend together.
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13
Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour.
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14
Blend to combine completely.
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15
Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture.
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16
Blend briefly and add the remaining water if needed.
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17
The dough should not be overworked and should make a solid piece when held in your hand.
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18
Turn the dough out onto a lightly floured smooth surface and knead it several times.
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19
Divide the dough into portions and flatten it.
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20
Wrap unused dough in plastic.
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21
Roll out the dough to fit a 9-inch pie pan.
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22
Reserve any unused dough in the freezer for another use.
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23
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork.
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24
Bake 12 minutes or until light brown.
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25
Cool on wire rack.
