Combine the dry ingredients. Add the flour, salt, and sugar to a food processor bowl with the metal blade. Pulse a few times to blend dry ingredients.
2 ½ cups all purpose flour, ¾ tsp kosher salt, 2 tbsp sugar
Add the butter. Add the cold, diced butter to the bowl. Pulse until mixture resembles coarse sand.
1 cup unsalted butter
Add the buttermilk via the liquid cup dispenser. Pulse until the mixture just starts to come together.
½ cup buttermilk
Turn out the dough out onto a lightly floured surface and smooth any stray pieces together. Knead a few times.
Chill. Wrap in plastic wrap and refrigerate overnight. (At least 4 hours)
Ready To Roll Out Your Pie Crust
Remove the pie dough from the refrigerator and let if come to room temperature for about a half hour.
Flour your work surface and roll out the pie dough. You'll want a 12 to 14-inch round dough so that you have enough room to tuck the edges under.
Place your pie dough in your pie dish.
Chill the pie dough one more time before filling it with the pie filling.
Add the pie filling to pie dough.
Bake the pie according to your type of filling.
How To Pre Bake a Pie Crust
Start with pie dough. Follow the instruction for making pie dough. Chill the dough unfilled pie crust for at least 30 minutes to 2 hours.
Preheat the oven to 400°F
Refrigerate before baking. After you roll out the pie crust and get it into your pie pan, put it back in the refrigerator for at least 30 minutes. You can also refrigerate the crust overnight.
Vent the pie dough. Use a fork to pierce the pie dough all the way around.
Line the crust with parchment paper and add pie weights. You can use ceramic pie weights or dried beans.
Pre-bake. Preheat the oven to 400℉. Bake for 10-12 minutes. Bake time may vary, so keep an eye on the color of the crust.
Video
RECIPE TIPS
I always make this in my food processor. It is super fast and super easy. If you don't have a food processor then you can use a pastry cutter.