Buttermilk Pie Dough

By • November 14, 2015 0 Comments

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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
  1. 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.
  2. 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
  3. Lightly flour and flatten the discs, then wrap them in plastic. Chill the dough for at least 2 hours before using.

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