Buttermilk Pie Dough
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 4 to 5 tablespoons cold whole buttermilk
- 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. With processor running, add 4 tablespoons cold buttermilk in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add up to remaining 1 tablespoon cold buttermilk only if needed.
- 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 Louisiana Cookin' at https://louisianacookin.com/satsuma-buttermilk-pie/
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