Buttermilk Pie Crust
Makes 1 double, or 2 single crusts.
Ingrediënten
- 2½ cups flour
- 2 T. sugar
- ½-1 tsp. salt use smaller amount if using salted butter; larger amount if butter is unsalted
- ½ cup butter cut into small pieces
- ½ cup shortening chilled
- ¼ cup plus 2 T. cold buttermilk
Instructies
- In a large mixing bowl, combine flour, sugar, and salt.
- Add butter and shortening and mix until mixture resembles coarse crumbles.
- (Use a pastry blender, two forks or knives, or your hands—but if using your hands, work fast so the butter doesn’t begin )softening.
- Add buttermilk and mix with a fork until clumps form.
- Press together to form a ball.
- Divide in half and re-form dough into two smaller balls.
- Wrap each ball of dough in plastic wrap and refrigerate for 1 hour before rolling out and making crust.
- (If dough is tightly wrapped, it can stay fresh in your refrigerator for up to a week. )
- Bake pie crust in preheated 425° oven for 12-15 minutes or until golden.
Notes / Tips / Wine Advice:
(If baking crust empty, put a cup of raw white rice or small white beans into the bottom of the crust before baking. The weight of the rice or beans will keep the bottom of the crust from puffing up while baking. You can save the rice or beans to use for future pie crusts by cooling completely and then storing in an airtight, marked container.)
--------------------------------------------------------------------------------------------------
