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Buttermilk Pie Crust

By: HoneyBeez

"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!"

Rate/Review | Read Reviews (23)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 double pie crust

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

Directions

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.

Footnotes

Cook's 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.