The Best Recipes: Buttermilk Pie Crust

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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!"

Ingredients :

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 3 tablespoons cold butter
• 1/3 cup buttermilk, or as needed
• 2 teaspoons vegetable oil

Instructions :

Prep : 15M	Cook : 8M	Ready in : 15M

• 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.

Notes :

• I try to keep the ingredients cold and not handle them too much with my warm hands.
• After I roll a ball out between parchment paper, I like to stick it in the freezer for a few minutes to chill. It makes it easier for me to peel off the parchment paper.
• If you are pre-baking your pie crust, prick the bottom and sides thoroughly with a fork, and bake at 475 degrees for 8 to 10 minutes.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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