Flaky Buttermilk Pie Crust

Ingrédients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon granulated sugar
• 1 teaspoon Kosher salt
• 1 cup VERY cold unsalted butter, cut into small cubes (2 standard sticks) (freeze butter overnight)
• 1/3 cup cold buttermilk plus 1 tablespoon (plus more as needed)

Préparation

1. 1

   --- By Hand ---

2. 2

   In a large bowl, whisk flour, salt, and sugar until well evenly combined.

3. 3

   Add the VERY COLD cubes of butter (freeze it beforehand, see notes). Using a pastry blender tool, cut the butter into the flour until you get pea-sized crumbles. Note: “Cutting butter into flour” means to break up the butter into small pieces until fully coated and incorporated.

4. 4

   Then, rub larger chunks of butter into the flour between your thumb and the tip of your fingers, breaking it up into pea-size crumbles or smaller. Tip: work the dough quickly so the butter stays cold.

5. 5

   Add ⅓ cup plus 1 tablespoon of cold buttermilk. Mix with your hands, tightly pressing the dough, until a manageable dough forms. The dough will look very shaggy and crumbly first, but will come together as you press. If it is still too crumbly, add more buttermilk, 1 tablespoon at a time as needed.

6. 6

   Transfer dough to a clean surface and press a few more times until it comes together. Divide the dough in half and form 2 flat disks. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight before using.

7. 7

   --- Using Food Processor ---

8. 8

   In a large 8-cup food processor, pulse flour, salt, and sugar until evenly combined.

9. 9

   Add the VERY COLD cubed butter and pulse a few times until a pea-size coarse meal forms.

10. 10

    Add ⅓ cup plus 1 tablespoon of cold buttermilk. Run the food processor for several seconds continuously or until a dough starts to form. At first, it will look like it's not coming together, but it will. Stop as soon as a dough forms. Note: If it still looks crumbly after several seconds, add more buttermilk as needed, 1 tablespoon at a time.

11. 11

    Transfer to a clean surface and divide the dough in half. Press the dough and form two flat disks. Wrap each disk with plastic wrap and refrigerate for at least 2 hours or overnight before using.