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Preheat the oven to 350 degrees. Combine the sugar and butter in a large mixing bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, combining between each addition. Combine the flour and salt on a paper towel, and add to the mixture. Stir in the buttermilk and lemon extract. Unroll the pie dough and line an 8-inch pie pan with the crust.
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Place 1 1/4 cups cake flour, 1 1/4 cups all-purpose flour, and 1 teaspoon salt in a food processor. Pulse to combine. Add the chilled butter and shortening. Pulse just until the fats are cut into the flour and resemble little peas. Add a little bit of ice water and pulse again. Take off the lid and touch the dough. Do the flour and butter come together between your fingers? If not, add a little more water and pulse again. Be careful not to overprocess, or you'll have a tough crust. Pour the dough out onto a clean work surface and knead 2 to 3 times, just to bring all the flour into the dough. Divide in half and form into two flat disks. Wrap with plastic wrap, and refrigerate until ready to roll out.
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