Buttermilk Pie Crust
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Recipe Summary Buttermilk Pie Crust
My mother used this pie crust recipe, and it is the only one I've been able to do successfully. Great flavor and very flaky!
Ingredients | Pillsbury Pie Crust Recipes Savory2 cups all-purpose flour1 teaspoon salt⅔ cup vegetable shortening3 tablespoons cold butter⅓ cup buttermilk, or as needed2 teaspoons vegetable oilDirectionsWhisk 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.Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.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.Info | Pillsbury Pie Crust Recipes Savoryprep:
15 mins
total:
15 mins
Servings:
8
Yield:
1 double pie crust
TAG : Buttermilk Pie CrustDessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,
