Buttermilk Slab Pie

Preheat oven to 400°. Place oven rack in bottom third of oven.

On a lightly floured surface, roll Buttermilk Pie Dough into a 16x12-inch rectangle. Transfer to a 13x9-inch baking pan, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan, if needed. Fold edges under, and crimp as desired. Freeze for 15 minutes.

In a large bowl, whisk together sugar, flour, salt, lemon zest, and nutmeg. Whisk in eggs, melted butter, and vanilla until combined. Slowly add buttermilk, whisking until just combined. Pour into prepared crust.

Bake for 15 minutes. Reduce oven temperature to 325°. Bake until the edges are set but the center still has a slight jiggle and an instant-read thermometer inserted in the center registers 200°, 25 to 30 minutes. The pie will be puffed when removed from the oven and then deflate slightly as it cools. Let cool completely on wire rack. Refrigerate until ready to serve. Serve chilled with Lemon Whipped Cream. Garnish with edible flowers and lemon, if desired.

In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size pieces. With processor running, pour 6 tablespoons cold buttermilk through food chute in a slow, steady stream just until dough comes together. Mixture may appear crumbly. It should be moist and hold together when pinched. Add additional 1 to 2 tablespoons buttermilk, if needed.

Turn out dough and shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

In a large bowl, whisk cold cream, sugar, and lemon zest. Beat with a mixer at medium speed until soft peaks form.