Buttermilk improves the flavor and texture of this pie crust. The pastry is mixed by hand or in the food processor with a combination of butter and shortening (or lard). This piecrust is an excellent choice for just about any pie. I used this pastry to make the pictured apple pie.
PrintButtermilk Pie Crust
Buttermilk gives this pie crust excellent flavor and tenderness. Prepare the pie pastry in a food processor or by hand.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert, Pie
Ingredients
Scale
- 2 1/2 cups all-purpose flour (10 ounces)
- 3/4 teaspoon salt
- 2 tablespoons granulated sugar
- 8 tablespoons chilled butter, cut in small pieces
- 6 tablespoons chilled lard or shortening, cut into small pieces
- 3 to 6 tablespoons cold buttermilk
- 1 teaspoon vanilla extract, optional
Instructions
- In a food processor or large mixing bowl combine the flour, salt, and granulated sugar; stir or process until well blended.
- Add the 8 tablespoons of butter and lard or shortening pieces and pulse about 12 to 15 times, or until the mixture resembles crumbs and there are still some small pea-size pieces of fat. Or work the fat in with your fingers or a pastry blender. Sprinkle 3 tablespoons of buttermilk over the mixture and toss or pulse to moisten. Add more buttermilk in small amounts, tossing or pulsing just until the dough begins to clump.
- Pour the dough mixture out onto a floured surface and knead a few times. Don’t overwork the dough.
- Shape the dough into two disks and wrap each in plastic wrap. Chill for 20 to 30 minutes.
- Bake as your pie recipe directs.
