Month: December 2019

Buttermilk pie crust

I didn’t invent this recipe myself, but I’m including it here because it’s so good: it’s makes an all butter, fairly flaky, and yet still tender.

Buttermilk pie crust

All butter, flaky, tender crust.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 2 crusts
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2 Tbs granulated sugar
  • 3/4 tsp salt
  • 1 cup unsalted butter cut into tiny cubes and kept cold
  • 1/2 cup buttermilk a few more Tbs if dough is too try

Method
 

  1. In a medium/large bowl, combine flour, sugar, and salt.
  2. Add cold butter cubes and press into the flour with your fingers (or food processor or fork) until flour looks like it has little butter pebbles in it.
  3. Make a well in the flour mixture. Pour in buttermilk. Stir with fork until dough starts to come together.
  4. If your bowl is big enough, just keep working in the bowl, otherwise dump onto a floured table. Knead the dough just until the parts stick together and dough looks shaggy. Don't over work your dough or you'll just make it tough.
  5. Divide into two equal parts. Shape into disks.
  6. Wrap each disk in parchment paper, spare plastic, or similar. Refrigerate 1 hour or more.
  7. Roll out as you would any pie crust.

Notes

hint: bake your pies in the bottom part of your oven to help cook the bottom crust underneath the pie, especially if you don't blind-bake it.