Best 5 Buttermilk Pie Crust Recipes
Buttermilk pie crust, a Southern classic, is known for its flaky, tender texture and slightly tangy flavor. Made with a simple combination of buttermilk, flour, butter, and salt, this crust is incredibly versatile and can be used for both sweet and savory pies. Its unique flavor and texture come from the lactic acid in the buttermilk, which reacts with the baking soda to create a light and airy crust.
In this article, we'll explore two delicious buttermilk pie crust recipes: one for a classic single-crust pie and one for a double-crust pie. The single-crust recipe is perfect for open-faced pies like quiche or fruit tarts, while the double-crust recipe is ideal for traditional pies like apple or cherry pie. Both recipes are easy to follow and yield a flaky, golden-brown crust that will elevate any pie filling.
NO CRUST BUTTERMILK PIE
This dessert is quick and easy. Just pour all ingredients in a blender. Mix and pour into pie plate.
Provided by Carols Kitchen
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour all ingredients in a blender.
- Mix well and pour into ungreased pyrex pie plate.
- Bake 350 degrees for 45 minutes or until knife comes out clean.
BUTTERMILK PIE CRUST
My mother used this pie crust recipe, and it is the only one I've been able to do successfully. Great flavor and very flaky!
Provided by HoneyBeez
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.
- Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 24.3 g, Cholesterol 11.9 mg, Fat 22.9 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 7.3 g, Sodium 332.7 mg, Sugar 0.6 g
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.)
SPICED PEACH PIE WITH BUTTERMILK CRUST
Categories Food Processor Fruit Dessert Bake Picnic Peach Summer Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter and lard; cut in using on/off turns until fat is reduced to pea-size pieces, about 25 turns. Using on/off turns, blend in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks in plastic; chill at least 1 hour or overnight.
- Make filling:
- Mix 3/4 cup sugar and next 4 ingredients in large bowl. Cook peaches in pot of boiling water 30 seconds. Transfer to bowl of cold water; cool. Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.
- Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400°F. Roll out larger dough disk on floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Mound filling in dish; dot with butter. Roll out second disk on floured surface to 12-inch round. Gently roll up dough onto rolling pin; drape dough over filling. Pinch overhang and edge of top crust together. Fold edge under. Cut several slits in top crust. Crimp edge. Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.
- Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour. Serve warm or at room temperature.
BUTTERMILK PIE CRUST
I love this buttermilk crust. I made this with a blackberry's. I shared it with co-workers and they all agree it is a excellent choice of crust. Hope others feel the same way..
Provided by Marie Gunkel
Categories Pies
Time 25m
Number Of Ingredients 7
Steps:
- 1. Mix dry ingredients together
- 2. Mix in the Shorting and the butter. You can use a fork, pastry cutter, Or a food processor on pulse. Mix until it forms small peas.
- 3. If you used the processor I would now place the mixture in a bowl and use a fork to mix in the Buttermilk and oil, until the doe is moist and starts to gather together
- 4. form the dough in to a ball and cut it in half. reform in too 2 balls. Wrap them in saran wrap and place the in the refrigerator. ( I left mine in over night.)
- 5. roll one ball at a time between 2 pieces of parchment paper. If you have trouble getting it off. Just pop it in the freezer for a few minutes.
- 6. If you bake the bottom crust. Poke it with a fork and cook it at 475 for about 10 min. or until it is to your liking.
- 7. Fill it with your filling. After you have the top on your pie and have cut your slits. Brush some buttermilk on the top and edges.
- 8. Add some sugar in the raw to the top layer. Bake your pie and when It starts to get a little brown, take it out and brush a little more buttermilk on the top. Try not to disturb the sugar.
Tips:
- Keep the ingredients cold: This will help to prevent the butter from melting and making the dough tough. You can chill the butter in the freezer for 30 minutes before using it, or you can grate it with a box grater.
- Work quickly: The longer you work the dough, the more gluten will be developed, which will make the dough tough. Mix the dough just until it comes together, then stop.
- Don't over-roll the dough: Roll the dough out just enough to fit your pie plate. If you over-roll it, the dough will be too thin and will tear easily.
- Chill the dough before baking: This will help to prevent the dough from shrinking in the oven. You can chill the dough for at least 30 minutes, or up to overnight.
- Bake the pie crust at a high temperature: This will help to create a flaky crust. Bake the pie crust at 425 degrees Fahrenheit for 15-20 minutes, or until the crust is golden brown.
Conclusion:
Buttermilk pie crust is a delicious and flaky crust that is perfect for any pie. It is easy to make and can be used with any type of pie filling. Follow these tips to make the perfect buttermilk pie crust every time.
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