Buttermilk Slab Pie

2 rolled pie crusts*, unbaked (Pet Ritz makes them, but I've used the store brand too)
6 T, flour
4 c. sugar
2 c. buttermilk (or you can use 2 T. white vinegar in regular milk**)
2 sticks butter, softened
6 eggs
2 t. vanilla
1/2 t. salt
ground nutmeg, as needed, optional

Preheat oven to 350. Remove rolled crusts from pouches to soften. On a floured surface, stack pie crusts on top of each other and roll out into a large rectangle* (or use the Pillsbury sheets instead), about 12x17. Move crust into baking sheet (or jelly roll pan) and press into corners and sides. Fold extra crust even with top edge of pan and flute edges or flatten with fork. In a large bowl, beat together butter and sugar until light and fluffy. Add flour and eggs and combine. Add buttermilk, salt, vanilla, and mix until evenly combined. Pour onto crust and dust top evenly with nutmeg, Bake 35-40 minutes until top is browned and center is set. Pie will be slightly jiggly but will firm up as it cools. Cool completely at least an hour before slicing and serving. Enjoy!

**If you're going to substitute for the buttermilk, you will need 1 T. white vinegar for each cup of liquid. So in this case, place 2 T. vinegar in a measuring cup and add milk to make 2 c.