Flaky and Buttery Pie Crust
Making a tender, flaky, and buttery pie crust at home is super easy. The trick is to use very cold butter and buttermilk.
Servings: 2 pie crusts
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 1 cup (2 standard sticks) VERY cold unsalted butter, cut into small cubes (freeze the butter to keep it extra cold)
- 1/3 cup cold buttermilk, plus more as needed
In a large bowl, whisk flour, salt, and sugar until well evenly combined.
Add the COLD butter cubes (freeze the butter beforehand). Using a pastry blender, cut the butter into smaller pieces and incorporate with the flour until you get pea-size chunks. Work the butter into the flour as fast as you can to prevent the butter from melting or warming up.
Add 1/3 cup of cold buttermilk and work the mixture until a dough forms. You may need to add more buttermilk, 1 tablespoon at a time, until a manageable dough forms.
Transfer to a clean surface and press until it comes together. Divide the dough in half and form 2 disks. Wrap with plastic wrap and refrigerate for 1-2 hours before using or overnight.
Using the Food Processor
In the food processor, pulse flour, salt, and sugar until evenly combined.
Add the COLD cubed butter and pulse a few times until a pea-size coarse meal forms.
Add 1/3 cup of cold buttermilk. Continue to run the food processor for several seconds or until a dough starts to form. At first, it will look like it it's not coming together, but it will. Don't overdo it.
Transfer to a clean surface and press so it all comes together. Divide dough in half and form 2 disks. Wrap with plastic wrap and refrigerate for 1-2 hours before using or overnight.
- Special equipment: food processor (if using) or pastry blender.
- Tip: keep the butter cold by working as fast as you can and avoid touching the dough with your hands. Use a pastry blender or a food processor to handle the butter instead.
- Make ahead: make the dough 1 day ahead. Wrap with plastic wrap and refrigerate.
- Freezing: You can freeze it for up to 1 month.