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Buttermilk Pie Crust

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Level: Easy

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Description

Our favorite pie crust–flaky with perfect pie-crust flavor! Recipe makes enough for a double crust pie.

Ingredients

  • 2 cups All-purpose Flour
  • 1 teaspoon Salt
  • ⅔ cups Shortening
  • 3 Tablespoons Butter
  • 2 teaspoons Vegetable Oil
  • ⅓ cups Buttermilk

Preparation

* If you don’t have any buttermilk, you can use 1/3 cup of regular milk plus 1 teaspoon lemon juice. Combine and allow the mixture to sit for 5 minutes before using.

Mix flour and salt. Cut in shortening and butter until mixture resembles small peas. Mix in oil and buttermilk with fork until all the flour is moistened and pastry leaves the sides of bowl. Divide in half and shape each half into a ball. Roll out ball to desired size to fit your pan.

For pie crust that is baked before filling, heat oven to 475 degrees F. Prick crust several times with fork. Bake 8-10 minutes or until lightly browned; cool on wire rack.

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