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 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 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
MY FAVORITE BUTTERMILK PIE CRUST
My favorite flaky, delicious buttermilk pie crust (made with a food processor). This is seriously the easiest pie dough you will ever make or work with!
Provided by Tracy
Time 1h20m
Number Of Ingredients 15
Steps:
- Before you begin measuring everything out, place the cubed butter in the freezer to chill.
- Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea.
- While pulsing, slowly pour in 1/2 cup of the buttermilk (1/4 for half batch, 2 tablespoons for a quarter batch) and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, a teaspoon at a time.
- Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. (If you are making only a single crust, do not divide dough.) Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.
Nutrition Facts : Calories 284 kcal, ServingSize 1 serving
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.)
IMPOSSIBLE BUTTERMILK PIE
This buttermilk pie makes its own crust. Serve with fresh fruit.
Provided by Jo
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate.
- Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 44.6 g, Cholesterol 91.3 mg, Fat 9.9 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 257.2 mg, Sugar 39.4 g
EASY BUTTERMILK PIE
This is a very fast and easy recipe for buttermilk pie- a no crust, custard pie. Great cold and is nice and caramelized when microwaved. So easy a child could make it.
Provided by minnie chef
Categories Cheesecake
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat all ingredients together until well blended.
- Pour into 9 inch round glass dish or similar container for baking.
- Bake about 30 minutes at 350 degrees Fahrenheit. A knife in the center should come out clean. Cool for at least 15 minutes.
BUTTERMILK PIE
This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!
Provided by Tracy Mulder
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
- Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
- Bake for 40 to 60 minutes, or until center is firm.
Nutrition Facts : Calories 412.6 calories, Carbohydrate 51.9 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 257.1 mg, Sugar 39.3 g
BUTTERMILK PIE
This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough, check out Our Favorite Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
- Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.
Nutrition Facts : Calories 428 g, Fat 25 g, Protein 7 g
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