Maureen in MA's Note:
This recipe was shared in St Anthony Messenger magazine. It makes a sweet, rich pie dough, suitable for custard or fruit fillings. This recipe makes enough dough for 5 1-crust pies.
My Private Note
pie cru ...
Units: US | Metric
- 1In large bowl, whip eggs and sugar until creamy.
- 2Blend in 1 tsp each of baking soda, baking powder, and vanilla.
- 3Add 1 cup oil and 1/2 cup buttermilk, mixing well.
- 4Add 5 cups flour, stirring well after each cup. Do not overmix, or dough will get tough.
- 5Roll dough 1/4 in thick and drape over pie tin, leaving 2" flopping over edge of pan.
- 6Note: If adding a pre-cooked filling, pick up flaps of dough and pull back over filling to creat a 1" collar around outer edge of pie. (No top crust needed; latticework optional).
- 7Bake at 375 - 400 degrees until crust is deeply golden. Time will vary based on whether crust is filled or not.
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Nutritional Facts for Louisiana Buttermilk Pie Dough
Serving Size: 1 (49 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 198.5
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.1 g
- Cholesterol 12.5 mg
- Sodium 63.6 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 0.5 g
- Sugars 13.5 g
- Protein 2.7 g