My Favorite Buttermilk Pie Crust

Name: My Favorite Buttermilk Pie Crust
Prep time: 20 min
Total time: 80 min
Yield: 10
Cuisine: American
Ingredients: 1 cup Unsalted Butter (1 cup (8oz, 2 sticks) cold unsalted butter (cut into 1/2-inch chunks) + 8 tablespoons (4oz, 1 stick) cold unsalted butter (cut into 1/2-inch chunks) + 4 tablespoons (2oz) cold unsalted butter (cut into 1/2-inch chunks)); 4 ¼ cup All-Purpose Flour (2 1/2 cups (300g) all-purpose flour + 1 1/4 cups (150g) all-purpose flour + 1/2 cup and 2 tablespoons (75g) all-purpose flour); 1 tbsp Granulated Sugar (1 tablespoon (13g) granulated sugar + 2 teaspoons granulated sugar + 1 teaspoon granulated sugar); 1 ¾ tsp Table Salt (1 teaspoon salt + 1/2 teaspoon salt + 1/4 teaspoon salt); ¾ cup Buttermilk (1/2 to 2/3 cup buttermilk* — up to 0.667 + 1/4 to 1/3 cup buttermilk — up to 0.333 + 2 tablespoons to 2 tablespoons and 2 teaspoons buttermilk)

A classic flaky buttermilk pie crust recipe for making 1, 1/2, or 1/4 batches, featuring cold butter and buttermilk for tenderness.

80 minAmerican

Servings10

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Vegetarian
Pescatarian
Halal

Ingredients

For 10 servings

Unsalted Butter1 cup · 1 cup (8oz, 2 sticks) cold unsalted butter (cut into 1/2-inch chunks) + 8 tablespoons (4oz, 1 stick) cold unsalted butter (cut into 1/2-inch chunks) + 4 tablespoons (2oz) cold unsalted butter (cut into 1/2-inch chunks)
All-Purpose Flour4 ¼ cup · 2 1/2 cups (300g) all-purpose flour + 1 1/4 cups (150g) all-purpose flour + 1/2 cup and 2 tablespoons (75g) all-purpose flour
Granulated Sugar1 tbsp · 1 tablespoon (13g) granulated sugar + 2 teaspoons granulated sugar + 1 teaspoon granulated sugar
Table Salt1 ¾ tsp · 1 teaspoon salt + 1/2 teaspoon salt + 1/4 teaspoon salt
Buttermilk¾ cup · 1/2 to 2/3 cup buttermilk* — up to 0.667 + 1/4 to 1/3 cup buttermilk — up to 0.333 + 2 tablespoons to 2 tablespoons and 2 teaspoons buttermilk

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Steps

1Before you begin measuring everything out, place the cubed butter in the freezer to chill.
2Stir 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.
3While 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.
4Lay 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.