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.
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
Instructions
- In a medium/large bowl, combine flour, sugar, and salt.
- 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.
- Make a well in the flour mixture. Pour in buttermilk. Stir with fork until dough starts to come together.
- 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.
- Divide into two equal parts. Shape into disks.
- Wrap each disk in parchment paper, spare plastic, or similar. Refrigerate 1 hour or more.
- 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.