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Buttermilk pie crust

All butter, flaky, tender crust.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 crusts

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2 Tbs granulated sugar
  • 3/4 tsp salt
  • 1 cup unsalted butter cut into tiny cubes and kept cold
  • 1/2 cup buttermilk a few more Tbs if dough is too try

Instructions
 

  • In a medium/large bowl, combine flour, sugar, and salt.
  • Add cold butter cubes and press into the flour with your fingers (or food processor or fork) until flour looks like it has little butter pebbles in it.
  • Make a well in the flour mixture. Pour in buttermilk. Stir with fork until dough starts to come together.
  • If your bowl is big enough, just keep working in the bowl, otherwise dump onto a floured table. Knead the dough just until the parts stick together and dough looks shaggy. Don't over work your dough or you'll just make it tough.
  • Divide into two equal parts. Shape into disks.
  • Wrap each disk in parchment paper, spare plastic, or similar. Refrigerate 1 hour or more.
  • Roll out as you would any pie crust.

Notes

hint: bake your pies in the bottom part of your oven to help cook the bottom crust underneath the pie, especially if you don't blind-bake it.