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
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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

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Directions

  • Prep

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  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.

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.
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Reviews

30
  1. 34 Ratings

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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 compl...

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 des...

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.