How to make Buttermilk Pie Dough | A CarnalDish Quickie

It's pie season! I have several pies in the pipeline, and wanted to show you the dough I used to make them.

This video is a demonstration on how to make a buttery, flaky buttermilk pie dough. I'm NOT showing you how to bake it, because that will always vary on the filling and what you decide to do with it. But if you've ever wondered how to make the dough, this very basic video is for you. Stay tuned for future videos on how I complete this pie dough with various fillings.

Please note that the amount of buttermilk needed for your dough to come together will depend on how humor or dry your area is. I live in a humid area, so 1/2 cup plus 1 tablespoon was just enough for my dough. Start with 1/2 cup and add 1 tablespoon as needed until you're at least able to clump it with your fingers and it holds together. That is the first sign of a properly hydrated dough. From there, you can press it all together and form it into one large dough for a bottom crust, or two regular-sized pie doughs for a 9" pie plate. Dough thickness/thinness will 100% depend on your personal preference, but keep in mind that the dough will flake and puff a little while it bakes. I'm using this particular crust as a bottom for my roasted pumpkin & sweet potato pie, but this works for apple or peach, or anything you want to fill it with.

RECIPE:
12.5oz or (2 1/2 cups) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
16 tablespoons (2 sticks) frozen unsalted butter, cubed
1/2 cup cold buttermilk (plus more as needed)

DIRECTIONS:
Cut butter into cubes and freeze at least 20 minutes.
Place buttermilk in freezer for about 10 minutes to get nice and cold.
Process the flour, sugar and salt in the food processor until combined.
Add frozen butter, coat butter with flour mixture and spread out into an even layer. This helps the butter process more evenly. Pulse until butter breaks down into pea-sized pieces. Some pieces will be smaller or larger, that's fine. Don't over-pulse it.
Add 1/2 cup of cold buttermilk, and pulse for about 5 seconds or until dough is visibly moistened. If you pinch the dough together with your fingers and it doesn't hold together, add 1 tablespoon more of buttermilk, until it does, pulsing 2-4 times in between. Dough is ready when you're able to press it together and it stays together.
Turn out onto floured surface and gently knead/press into either 1 large dough ball or 2 dough balls. Refrigerate for at least 30 minutes. Dough can be made 48 hours in advance and frozen until ready to use.
When ready to roll, remove from fridge or freezer and let come to room temperature for 10 minutes just so it's easier to roll. Lightly flour surface and rolling pin and roll out into desired circumference. If you like thinner dough, or thicker dough - depends on you!
Gently place dough into pie plate and remove any air pockets, trim and/or crimp/flute the edges against the rim of the pie plate. Freeze until ready to use.


If you don't have a food processor -- NO WORRIES! You can make this dough in a large bowl, rub the butter and flour between your fingers to make large flakes, or use a pasty cutter. Then pour the buttermilk in and press together until dough forms. I used a food processor because its faster, easier, and less messy.