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Buttermilk Pie Crust

baked buttermilk pie crust
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Buttermilk gives this pie crust excellent flavor and tenderness. Prepare the pie pastry in a food processor or by hand.

Ingredients

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  • 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

  1. In a food processor or large mixing bowl combine the flour, salt, and granulated sugar; stir or process until well blended.
  2. 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.
  3. Pour the dough mixture out onto a floured surface and knead a few times. Don’t overwork the dough.
  4. Shape the dough into two disks and wrap each in plastic wrap. Chill for 20 to 30 minutes.
  5. Bake as your pie recipe directs.

Find it online: https://classic-recipes.com/buttermilk-pie-crust/