Buttermilk Pie Crust

Buttermilk Pie Crust

30
HoneyBeez 0

"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 15 m {{adjustedServings}} servings 317 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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. Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.
Tips & Tricks
True Blue Custard Crunch Pie

A fresh blueberry pie with a sour-cream custard and crunchy streusel topping.

Sour Cream Pear Pie

This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.

Footnotes

  • Cook's Notes
  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 30

  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
stefenos
10/27/2010

this is an excellent recipe that results in a flaky, flavorful crust that is tender, but firm enough to hold together well. i used this for my boston banana cream pie and it was a perfect complement to the flavor profile. i made only two modifications; i omitted the vegetable oil and i reduced the buttermilk to only 1/4 cup. this is my new standard pie crust.

Moazhome
3/31/2011

Amazing! Never did I think I could bake a crust as flaky and delicious as one you would get in a restaurant. I used the crust for a pot pie recipe. I had some left over and made an apple dessert with the rest of the crust. It all turned out so delicious. You will never use another crust recipe after trying this one. Also, I did this all in my food processor. So EASY!

KSiek
1/7/2011

This made the best crust ever!! I tested a few different crust recipes for Thanksgiving & this one won hands down. It is my new crust for everything.