Buttermilk Pie Crust
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- 2 c
- all purpose flour
- 1 tsp
- sea salt
- 2/3 c
- cold - butter flavored -vegetable shortening
- 3 Tbsp
- butter, cold
- 1/3 c
- 2 tsp
- olive oil, light ( baking olive oil)
- sugar in the raw packets
1Mix dry ingredients together
2Mix in the Shorting and the butter. You can use a fork, pastry cutter, Or a food processor on pulse. Mix until it forms small peas.
3If you used the processor I would now place the mixture in a bowl and use a fork to mix in the Buttermilk and oil, until the doe is moist and starts to gather together
4form the dough in to a ball and cut it in half. reform in too 2 balls. Wrap them in saran wrap and place the in the refrigerator. ( I left mine in over night.)
5roll one ball at a time between 2 pieces of parchment paper. If you have trouble getting it off. Just pop it in the freezer for a few minutes.
6If you bake the bottom crust. Poke it with a fork and cook it at 475 for about 10 min. or until it is to your liking.
7Fill it with your filling. After you have the top on your pie and have cut your slits. Brush some buttermilk on the top and edges.