Sift 2 1/2 cups AP flour into a large bowl
Using a pastry cutter or fork, cut in 2 sticks of cubed cold butter until the mixture looks like cracker crumbs
In a separate bowl, measure out 1/2 cup of buttermilk
Add 1 teaspoon of almond extract to the buttermilk and mix
Combine the buttermilk mixture with the flour mixture and stir together with a spoon. Avoid using your hands!
Add more buttermilk as needed until your dough comes together in one ball
Turn your dough ball out on a floured counter surface and shape your dough into an even ball.
Divide your dough ball in half. One half should be slightly larger than the other. The larger half is for the bottom pie crust. The smaller half is for the top crust.
Wrap your dough balls in plastic wrap and store them in the fridge to keep cold!
Refrigerate your dough for at leas 1-2 hours before making your pie!
