Buttermilk Pie Crust
Pillsbury™ refrigerated pie crust, softened as directed on box.
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,
