• In a large bowl whisk the flour, sugar, and salt together until well mixed. Add in the cubed butter and stir to coat in the mixture.
• Pour the mixture out on to a clean surface (I use my countertop) and use a rolling pin to mash the cold butter into the flour mixture. Use your hands or a bench scraper to bring the mixture back to the center of your working space. Continue this process until all the butter is mixed into the flour, which will have a flakey consistency.
• Place the mixture back into the bowl and sit in the freezer for 10 minutes to chill the butter again.
• Add the cold buttermilk to the chilled mixture and use your hands to work the dough together into a ball. If the mixture is too dry add additional buttermilk 1 teaspoon at a time until it becomes doughy.
• Divide the dough in half and flatten into disc-like shapes and cover in plastic wrap. Before using place in the refrigerator to chill for 1 hour or up to 5 days. To freeze double-wrap the dough and place in the freezer for up to 2 months.

To Use

• Before rolling the dough out, let it sit at room temperature for 5 minutes.
• Lightly flour your work surface and use a rolling pin to roll the dough out into a 12-inch sized circle, making sure to roll in all directions. Dough should be about 1/4-inch in thickness.
• Transfer the rolled dough to a pie dish and fill with desired pie filling. Use your fingers to pinch the edges into a crinkled edge. Either save the other dough for another pie or use for making a lattice or pie topper design.
• Bake the pie according to the directions.