Mix both flours, salt and sugar until well combine. Using a pastry cutter or fork to cut in the butter. Next add 1 Tablespoon of the buttermilk and work into the dough before adding the remaining Tablespoon. Use your hands to distribute the butter and milk until the dough comes together. Don't worry about over mixing as neither of these flours contain gluten. Form a ball, wrap with plastic wrap and place in the refrigerator for 10 minutes.
You will not be able to roll out this pie crust, it is very fragile and breaks easily; it has to be pushed into the molds. I advise you to butter the pie or tart molds to help release the pie/tart easier. Simply use your fingers to push and shape into the mold. Place in the refrigerator until ready to use.
Pumpkin Pie Instructions
Heat the oven to 220C or 428F. Place the pumpkin puree, milk, honey and all spices into a bowl. Mix until well combined then taste and adjust seasoning if desired. After tasting mix in the eggs into pumpkin mixture until they are well combined.
Pour the pie filling into the prepared pie crust. Place the small molds on top of a baking sheet and bake in center of oven for 15 minutes. After 15 minutes reduce heat to 175C or 350F or and bake a further 35-40 minutes or until an inserted knife or toothpick comes out clean. Allow to cool before serving.
-- You can find small pie or tart pans over on Amazon. These are super cute and have a removable base for easier serving. -- This recipe makes two small pies sized 5.5 inches or 14 centimeters. Feel free to double or triple the recipe if desired.