My Favorite Buttermilk Pie Crust

• Baking & Spices

  • 3 3/4 cups Flour
  • 1 3/4 tsp Salt
  • 2 tbsp Sugar

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 3/4 cup Buttermilk

• Other

  • 4 tablespoons (2oz, 1/2 stick cold unsalted butter, cut into 1/2-inch chunks
  • 2 tablespoons to 2 tablespoons and 2 teaspoons buttermilk

Found on bakingmischief.com

Description

Directions

• Before you begin measuring everything out, place the cubed butter in the freezer to chill.
• Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea.
• While pulsing, slowly pour in 1/2 cup of the buttermilk (1/4 for half batch, 2 tablespoons for a quarter batch) and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, a teaspoon at a time.
• Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. (If you are making only a single crust, do not divide dough.) Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.

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