Buttermilk Pie Crust

Buttermilk Pie Crust

30 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    15 m
HoneyBeez
Recipe by  HoneyBeez

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 double pie crust

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Directions

  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.

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Reviews (30)

Rate This Recipe
stefenos
51

stefenos

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
30

Moazhome

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
27

KSiek

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 24.3 g
  • 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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