Buttermilk Pie Crust Dough
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
2 crusts
ingredients
- 591.47 ml all-purpose flour
- 29.58 ml sugar
- 4.92 ml salt
- 118.29 ml butter, diced (chilled and unsalted)
- 118.29 ml vegetable shortening, chilled
- 59.14 ml buttermilk, plus
- 29.58 ml buttermilk
directions
- Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
- Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
- Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
- Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.
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