Velvety Vanilla Buttermilk Pie

Preheat oven to 400°F.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with a hand mixer until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the wet mixture, alternating with the buttermilk, mixing well after each addition.

Place the pre-made pie crust into a 9-inch pie plate, pressing gently to fit. Use a fork to poke holes along the sides and bottom of the pie crust.

Pour the pie filling into the pie crust shell.

Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake for an additional 50-60 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.

If the crust is browning too quickly, cover the outer crust with aluminum foil during the last 20 minutes of baking.

Allow the pie to cool completely before slicing and serving.