Buttermilk Pie Crust

Step 1: Place the flour, sugar, and salt in a food processor and pulse until combined.

Step 2: Cut each stick of butter into about 10 chunks and add them to the food processor.

Step 3: Pulse until the butter is broken up and the mixture resembles coarse sand.

Step 4: Scrape the bowl if needed, then pour the buttermilk over top of the flour mixture.Pulse again until the buttermilk is evenly distributed and a shaggy, crumbly dough begins to form.

Step 5: Turn the dough out onto a clean, lightly floured countertop.

Step 6: Divide the dough in half then gently use your hands to knead each half into a ball.

Step 7: If the dough remains dry and crumbly, add just a teaspoon or two more of buttermilk at a time until it comes together.

Step 8: Gently press down each ball into a disk.

Step 9: Wrap in saran wrap and chill for at least 1 hour or up to 3 days.

Step 10: To roll

Step 11: Lightly sprinkle a countertop with flour.

Step 12: Place the chilled dough disk in the center and sprinkle with flour

Step 13: Use a rolling pin to press the dough out, starting at the 12 o'clock position and moving to the 3 position.

Step 14: Rotate the dough clockwise and repeat until the dough is rolled into about a 12 inch round circle. Either wrap the dough around a rolling pin to transfer dough, flip it into the pie tin.

Step 15: Cut off any excess around the edges and patch any bare spots.

Step 16: Crimp as you like then chill for 15 minutes before blind baking or filling and baking as directed