• Cut the butter into 1/2-inch cubes, and place it in the freezer until it's ready to use. Measure out your buttermilk and set it in the freezer until it's ready to use as well.
• Add flour, sugar, and salt to the bowl of a food processor. Pulse 5 times to combine the ingredients.
• Add the cubes of cold butter to the dry ingredients and pulse 7 to 10 times or until the butter resembles the size of peas (use above photos for reference). Transfer mixture to a separate large bowl.
• Drizzle in the cold buttermilk, 1 Tbsp at a time, mixing with a fork to distribute evenly (this usually takes me about 8 to 10 Tbsp of buttermilk). Switch to your hands and toss the mixture several times until shaggy pieces of dough form, then gently knead the mixture inside the bowl a few times to bring it together (the dough will look very clumpy and dry, with loose bits).
• Line your work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. Tossing again with a fork, drizzle more buttermilk, 1 tsp at a time, until only a few dry spots remain, then knead with your hands to bring it together into a dough. Transfer the last bits of dough to the plastic wrap.
• Wrap the dough in the plastic wrap and use a rolling pin to flatten the dough into an even disc. Transfer the dough to the refrigerator and chill 2 hours, but at least 30 minutes.
• Unwrap the dough and place on a lightly floured surface. Use a rolling pin to roll the dough out into a 1/4 to 1/2-inch thick circle, flouring the surface as needed to prevent sticking as you roll.
• Roll the dough up onto the rolling pin and transfer it to your pie plate, unrolling it over top of the plate. Let the pastry slump gently down the sides into the bottom. Firmly press the dough into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it.
• Trim the dough using kitchen shears so that there's about 1/2-inch of overhanging dough. Press any scraps into areas where there's not a 1/2-inch overhang.
• Tuck the overhang underneath itself all the way around so you have a lip of double-thick pastry resting just around the rim of the pie plate.
• Press down firmly around the rim to seal, then crimp the crust all the way around, using the thumb of one hand and the thumb and forefinger of the other. You can also use a fork to press down on the edges of the dough for this.

To Fill-and-Bake:

• This pie crust is now ready to use. Continue with your recipe as stated.

For a Parbaked Crust:

• Preheat the oven to 425°F. Freeze the lined pie plate for at least 10 minutes while the oven preheats. Prick the bottom of the pastry in several places with a fork to prevent puffing. Place a sheet of parchment paper over the pie crust, and pour pie weights or dried beans into the parchment paper to completely cover the bottom of the crust.
• Place the pie plate on a sheet pan and bake the crust for 25 to 30 minutes or until you see it beginning to turn a light golden brown. Remove the pie weights and continue with the recipe as stated.

For a Fully-Baked Crust:

• Preheat the oven to 425°F. Freeze the lined pie plate for at least 10 minutes while the oven preheats. Prick the bottom of the pastry in several places with a fork to prevent puffing. Place a sheet of parchment paper over the pie crust, and pour pie weights or dried beans into the parchment paper to completely cover the bottom of the crust.
• Place the pie plate on a sheet pan and bake the crust for 25 to 30 minutes or until you see it beginning to turn a light golden brown. Remove the pie weights, lower the oven temperature to 350°F, and continue baking the pie crust for an additional 20 minutes, until it turns a deep golden brown color.