Buttermilk Pie Dough
 
Ingredients
  • 2½ cups all-purpose flour
  • 1¼ teaspoons kosher salt
  • ¾ cup plus 1 tablespoon cold unsalted butter, cubed
  • 6 to 8 tablespoons cold whole buttermilk
Instructions
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size pieces. With processor running, pour 6 tablespoons cold buttermilk through food chute in a slow, steady stream just until dough comes together. Mixture may appear crumbly. It should be moist and hold together when pinched. Add additional 1 to 2 tablespoons buttermilk, if needed.
  2. Turn out dough and shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/buttermilk-slab-pie-recipe/