Buttermilk Pie Crust
I try to keep the ingredients cold and not handle them too much with my warm hands.
After I roll a ball out between parchment paper, I like to stick it in the freezer for a few minutes to chill. It makes it easier for me to peel off the parchment paper.
If you are pre-baking your pie crust, prick the bottom and sides thoroughly with a fork, and bake at 475 degrees for 8 to 10 minutes.
Reynolds® parchment can be used for easier cleanup/removal from the pan.