BUTTERMILK PIE CRUST

BUTTERMILK PIE CRUST image

Yield One 9-inch double pie cr

Number Of Ingredients 5

2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into cubes
½ cup plus 1 tablespoon cold buttermilk

Steps:

1. In a medium bowl, whisk together the flour, sugar, and salt. Add the butter and, using your fingers or a pastry cutter, quickly work the butter into the flour mixture until some butter pieces are the size of oat flakes and some are the size of peas. Make a well in the mixture, pour in the buttermilk, and using a fork, stir until a dough forms. Turn the dough out onto a lightly floured counter. It will be moist and shaggy. Divide the dough in 2 and gently knead each half into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour. 2. To roll out the pie crust, on a well-floured counter, roll the bottom crust until it is 1⁄8 inch thick and about 12 inches in diameter. Occasionally move the crust around the floured counter during rolling to ensure that it's not sticking to the counter. Transfer it to a pie dish and trim the edges. For a single pie crust, fold the edges under and crimp with your fingers or a fork. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours. 3. For a double-crusted pie, roll out the top crust in the same manner. Fill the pie and top with the second crust. Fold both layers of pie dough under and crimp with a fork or your fingers. Cover loosely with plastic wrap and chill in the refrigerator for 30 minutes before baking.