For the Pie Crust:
Whisk together flour, salt and sugar in large bowl. Cube butter and add to flour mixture. Use pastry blender to cut butter into dry ingredients until pea-sized pieces of butter are scattered throughout. Add ice cold water 1 tablespoon at a time until dough starts to form into ball. Turn dough out onto work surface and knead briefly until consistent dough is formed. Divide dough in half and shape into 2 flat disks. Cover with plastic wrap and refrigerate for at least 1 hour.
Roll one dough disk into 12-inch circle. Press dough evenly into bottom and up sides of 9-inch pie plate. Fold edges under and flute with fingers or crimp with fork. Refrigerate while you prepare the rest of the recipe.
Preheat oven to 400°F.
Roll out second dough disk and cut decorative shapes out using small cookie cutter. Place cut-outs on parchment-lined baking sheet. Bake shapes for 9 to 12 minutes, or until golden brown.
Reduce oven temperature to 325°F.
For the Buttermilk Pie Filling:
In medium mixing bowl, cream butter and sugar with electric mixer. Beat until light and fluffy. Mix in flour and salt. Add eggs, one at a time, beating well after each addition. Mix in buttermilk and vanilla.
Pour into prepared pie shell and bake for 40-50 minutes, or until knife inserted into center comes out clean and top of pie is slightly browned. Let cool completely, then refrigerate for at least 1 hour.
For the Bourbon Whipped Cream:
Beat heavy cream and sugar together in bowl of electric mixer. When cream starts to thicken, gradually add bourbon. Beat until thick and fluffy, about 3 minutes. Store whipped cream in refrigerator until ready to serve.
Before serving, tile decorative cut-outs around outer edge of the pie crust. Slice and serve top with whipped cream with a pinch of cinnamon, if desired.