Parmesan Pie Crust

• 2 1/2 cups (315 grams) all-purpose flour
• 1 teaspoon salt
• 1 cup (226 grams) unsalted butter, cold and cut into cubes
• 1/3 cup (50 grams) parmesan cheese, grated
• 1/2 cup (118 ml) buttermilk, cold
• 1-2 tablespoons vodka or water, cold

Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.

Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days.

Origional Recipe found here: http://www.completelydelicious.com