Buttermilk Pie Dough
 
 
This recipe is great for both sweet and savory pies and galettes. It will make enough dough for a double crust pie or two single crust pies or galettes.
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Ingredients
  • 2½ C all-purpose flour
  • 1 T sugar
  • 1 t Kosher salt
  • 1 C or two sticks unsalted butter, cubed
  • ½ C cold buttermilk
  • flour for sprinkling
Instructions
  1. Combine dry ingredients in the bowl of a stand mixer on low speed. Mix for a few seconds.
  2. Add cold cubed butter. Mix on medium-low speed until the butter is the size of large peas.
  3. Increase the mixer speed to medium and add the cold buttermilk.
  4. Mix the dough until it is just combined and somewhat shaggy looking.
  5. Dump the contents of the bowl on a lightly floured surface. Use a bench scraper or knife to divide the dough into two equal portions. Form each portion into a round-ish puck.
  6. Wrap each puck in plastic wrap and refrigerate for at least 30 minutes.
  7. To roll out the dough, remove one puck from the refrigerator remove the plastic from the dough.
  8. Lightly flour your surface and the dough.
  9. Beginning at the center of the dough with a rolling pin, roll with long strokes and even pressure. If the dough ever begins to feel sticky or sticks to the rolling pin sprinkle a little more flour on the dough and rolling surface. If the dough begins to feel melty and warm, refrigerate it for a few minutes.
  10. One puck can be rolled to a circle 15-16 inches in diameter.
Notes
This dough can be made in advance, wrapped well and refrigerated for a few days or frozen for up to a month. Remember to defrost in the refrigerator overnight before using.
Recipe by Tart of Gold at https://atartofgold.com/buttermilk-pie-dough/