• Preheat oven to 400°
• In a stand mixer or large bowl, beat the eggs lightly
• Gently stir in remaining ingredients waiting to add milk until the end and stir until combined
• Pour into an unbaked pie crust and bake for 15 minutes at 400 degrees
• Reduce heat to 350 degrees then bake until internal temperature reaches 170 degrees (roughly 40 minutes or until a toothpick inserted in the center comes out clean) make sure internal temperature does not exceed 180 degrees.
• Remove and set on a wire rack until cooled to room temperature before slicing

Gluten free pie crust

• Mix dry ingredients together in a stand mixer then grate in frozen butter
• Add egg, buttermilk, vinegar and mix together
• Add ice water one tablespoon at a time until the dough comes together and is nice and smooth
• Place plastic wrap on the counter and add the dough and dust with gluten free rice flour or gluten free all purpose flour then roll out the dough in circular motions until you get a circle the size of your pie pan
• Place your pie pan upside down over top and invert the crust from under the plastic wrap and reposition as needed