If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Flaky, all-butter pie crust made even more tender with the use of buttermilk. —Samantha Ardry
Makes 2 - 9" pie crusts
ounces all purpose flour
ounces cold unsalted butter, cubed
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.