BUTTERMILK PIE CRUST
Flaky pie crust with the extra boost of flavor from buttermilk.
Provided by Annalise
Categories Dessert
Time 1h20m
Number Of Ingredients 5
Steps:
- Combine the flour, sugar (if using), and salt in a bowl. Add the cubed butter and toss to coat.
- Use a pastry blender or two knives to cut the butter into the dry ingredients until butter is the size of peas.
- Add buttermilk and use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
- Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
- When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to 9-inch pie dish. Fill pie with desired filling.
- Repeat with the second disk of dough. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife.
- Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with sanding sugar, if desired.
- Bake pie according to the instructions in your specific pie recipe. Different fillings will require different temperatures and time.
Nutrition Facts : Calories 289 kcal, Sugar 2 g, Sodium 248 mg, Fat 19 g, SaturatedFat 12 g, Carbohydrate 26 g, Fiber 1 g, Protein 4 g, Cholesterol 50 mg, ServingSize 1 serving
BUTTERMILK PIE CRUST
Perfectly buttery and super flakey, this Buttermilk Pie Crust is the best recipe for making savory pies as well as one you want to have a richly-flavored crust. This recipe is simple, easy, and results in 2 thick pie crusts.
Provided by Aimee Mars
Categories Dessert
Time 1h25m
Number Of Ingredients 5
Steps:
- In a large bowl whisk the flour, sugar, and salt together until well mixed. Add in the cubed butter and stir to coat in the mixture.
- Pour the mixture out on to a clean surface (I use my countertop) and use a rolling pin to mash the cold butter into the flour mixture. Use your hands or a bench scraper to bring the mixture back to the center of your working space. Continue this process until all the butter is mixed into the flour, which will have a flakey consistency.
- Place the mixture back into the bowl and sit in the freezer for 10 minutes to chill the butter again.
- Add the cold buttermilk to the chilled mixture and use your hands to work the dough together into a ball. If the mixture is too dry add additional buttermilk 1 teaspoon at a time until it becomes doughy.
- Divide the dough in half and flatten into disc-like shapes and cover in plastic wrap. Before using place in the refrigerator to chill for 1 hour or up to 5 days. To freeze double-wrap the dough and place in the freezer for up to 2 months.
Nutrition Facts : ServingSize 1 pie shell, Calories 1443 kcal, Carbohydrate 128 g, Protein 19 g, Fat 96 g, SaturatedFat 60 g, Cholesterol 251 mg, Sodium 1241 mg, Fiber 4 g, Sugar 9 g
BUTTERMILK DOUGH FOR FRIED FRUIT PIES
This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.
Provided by MrsWheelbarrow
Categories Desserts Pies 100+ Pie Crust Recipes
Time 4h10m
Yield 12
Number Of Ingredients 5
Steps:
- Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
- Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 27.9 g, Cholesterol 8.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 102.1 mg, Sugar 4.2 g
BUTTERMILK PIE CRUST DOUGH
I have been making this pie crust since the recipe came out in Bon Appetit in l99l. This recipe makes up enough for 2 crust pie and is definately very forgiving in the handling of it!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 2 crusts
Number Of Ingredients 7
Steps:
- Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
- Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
- Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
- Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.
Nutrition Facts : Calories 1495.7, Fat 99.2, SaturatedFat 44.4, Cholesterol 123.8, Sodium 1540.7, Carbohydrate 134.1, Fiber 4.2, Sugar 15.2, Protein 18.1
BUTTERMILK PIE CRUST DOUGH
Categories Food Processor Dairy Chill Bon Appétit
Yield Makes enough for 2 crusts
Number Of Ingredients 6
Steps:
- Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)
CLASSIC BUTTERMILK PIE
Add this sweet, smooth dessert to your next Thanksgiving table - from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
- Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
- Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
- Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 84.3 g, Cholesterol 191.7 mg, Fat 43.6 g, Fiber 1.1 g, Protein 9.6 g, SaturatedFat 26.7 g, Sodium 502.8 mg, Sugar 55.7 g
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