Double Pie Crust
Serves: 1 (9-inch) pie crust
 
Ingredients
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • 6 to 8 tablespoons cold whole buttermilk
Instructions
  1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk, 1 tablespoon at a time, until a dough forms.
  2. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk. Wrap separately in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/fresh-peach-pie-almond-whipped-cream/