A buttermilk pie crust is going to be more tender than an ordinary pie crust, because the acid in the buttermilk inhibits the formation of gluten. Too much gluten is one of the reasons a pie crust may turn out to be too tough. If you don't have any buttermilk on hand, you might substitute another acidic ingredient, such as either lemon juice or sour cream--these ingredients will make your pie crust turn out tender, too.
Instructions
1. Mix the flour, salt and baking soda together in a large bowl.
2. Cut the butter into small pieces with the knife and add it into the mixture.
3. Work the butter into the dry mixture with a pastry cutter until it's a rough meal with only pea-sized pieces of butter scattered through it.
4. Pour the buttermilk over your dry mixture and stir until it pulls together into dough. Add water little by little, if necessary, if it still crumbles apart after being thoroughly mixed. Stop adding water when you can get the pieces to stick together.
5. Scatter flour on a flat, dry working surface. Dip your hands in flour to keep the dough from sticking to them.
6. Knead the mixture into a ball of dough, working on the floured surface. Work this into a flat shape, wrap it in plastic wrap, and chill it in the refrigerator for at least half an hour.
7. Remove the dough from the refrigerator and take off the plastic wrap.
8. Roll the dough into a flat disc about 11 inches wide. Drape it over the pie pan and let it settle into the shape of the pan--don't press or fold it.
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