Buttermilk Pie Crust
by , December 24, 2017
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.
Cream Cheese Pie Crust
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
- 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.
Makes 8 servings.