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.)
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Agerina norin
[email protected]This pie crust recipe is a keeper! It's easy to make and the crust is always flaky and delicious. I've used it for both sweet and savory pies, and it's always been a hit. I highly recommend this recipe.
Mehfooz Hussain
[email protected]I've made this recipe several times now and it always turns out perfectly. The crust is flaky and golden brown, and it's the perfect complement to any pie filling. I highly recommend this recipe.
ZURG
[email protected]This is the best pie crust recipe I've ever tried. The crust is flaky and tender, and it holds up well to all kinds of fillings. I highly recommend this recipe to anyone who loves pie.
Mr Jony
[email protected]I was looking for a pie crust recipe that was easy to make and didn't require any special ingredients. This recipe fit the bill perfectly. The crust was easy to work with and it turned out great. I will definitely be using this recipe again.
Patricia Jones
[email protected]I'm not a big fan of pie crust, but this recipe changed my mind. The crust was flaky and flavorful, and it paired perfectly with the filling. I'll definitely be making this recipe again.
Danielle Holdgrafer
[email protected]This recipe is a bit more work than some other pie crust recipes, but it's worth it. The buttermilk gives the crust a wonderful flavor and texture. I highly recommend this recipe for anyone who loves pie.
Nistha Thakuri
[email protected]I've been looking for a buttermilk pie crust recipe that doesn't use lard or shortening, and this one fit the bill. The crust was flaky and tender, and it held up well to the filling. I'll definitely be using this recipe again.
Rammoti Chaudhary
[email protected]This pie crust recipe is easy to follow and produces a delicious crust. I used it to make an apple pie and the crust was the perfect complement to the sweet apples. I will definitely be using this recipe again.
Bridget Mushimiyimaana
[email protected]I was a bit skeptical about using buttermilk in a pie crust, but I'm so glad I tried this recipe. The crust was amazing! It was flaky and tender, and it had a great flavor. I will definitely be using this recipe again.
Skylar Stump
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The crust is flaky and golden brown, and it holds up well to all kinds of fillings. I highly recommend this recipe to anyone who loves pie.
Mfundo Zungu
[email protected]I've tried many pie crust recipes, but this one is by far the best. The buttermilk gives the crust a tangy flavor that pairs perfectly with sweet pie fillings. I've also found that this crust is less likely to crack or crumble than other recipes.
Sabbir Ahmad
[email protected]This buttermilk pie crust dough recipe is a game-changer! It's so easy to make and results in a flaky, tender crust that's perfect for any pie. I've used it for everything from apple pie to pumpkin pie, and it's always been a hit.