MENU
 
 
 
 

  • Buttermilk Pie Crust

    1 vote
    Buttermilk Pie Crust
    Prep: 15 min Servings: 8
    by Bob Towlson
    135 recipes
    >
    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.

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 2/3 cup vegetable shortening
    • 3 tablespoons cold butter
    • 1/3 cup buttermilk, or as needed
    • 2 teaspoons vegetable oil

    Directions

    1. 1. Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.
    2. 2. Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.

    Similar Recipes

    Leave a review or comment