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Author Notes: Flaky, all-butter pie crust made even more tender with the use of buttermilk. —Samantha Ardry
Makes 2 - 9" pie crusts
- 12 1/2 ounces all purpose flour
- 1 teaspoon salt
- 9 ounces cold unsalted butter, cubed
- 4-6 ounces cold buttermilk, shaken
- On a sheet tray, combine the flour and salt. Add the cubed, cold butter on top and begin to cut the butter into the flour with a bench knife until the butter is roughly the size of kidney beans.
- Pour about 4 ounces of the buttermilk into the mixture and toss to combine. If the dough clumps together well, form it into two discs. If the dough still seems a bit crumbly, add more buttermilk before shaping it into discs. You want the dough to be moist, not wet
- Lightly flour and flatten the discs, then wrap them in plastic. Chill the dough for at least 2 hours before using.