My Favorite Buttermilk Pie Crust Recipes

BUTTERMILK PIE CRUST

Buttermilk Pie Crust image

Flaky pie crust with the extra boost of flavor from buttermilk.

Provided by Annalise

Categories Dessert

Time 1h20m

Number Of Ingredients 5

Ingredients

2 ½ cups all-purpose flour ((300 grams))
1 tablespoon granulated sugar (, optional)
1 teaspoon salt
1 cup unsalted butter (, cold and cut into cubes (226 grams))
½ cup cold buttermilk ((120 ml))

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

Buttermilk Pie Crust Dough image

Categories Food Processor Dairy Chill Bon Appétit

Yield Makes enough for 2 crusts

Number Of Ingredients 6

Ingredients

2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup chilled solid vegetable shortening
1/4 cup plus 2 tablespoons buttermilk

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.)

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