Best Buttermilk Pie Crust Recipes

NO CRUST BUTTERMILK PIE

Steps:

• Pour all ingredients in a blender.
• Mix well and pour into ungreased pyrex pie plate.
• Bake 350 degrees for 45 minutes or until knife comes out clean.

BUTTERMILK PIE CRUST

Steps:

• Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.
• Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.

CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 quart casserole dish with cooking spray.
• In medium saucepan combine chicken breasts and water.
• Bring to a gentle boil and simmer til done. (about 15 minutes)
• Remove chicken from pan. Saving broth for later.
• Shred chicken when cool enough to handle, set aside.
• Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
• Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
• Cook for 1 min stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
• Remove from heat and stir in poultry seasoning.
• In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
• Spoon into prepared casserole dish and set aside.
• In small bowl combine 1 cup flour, baking powder and salt.
• Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
• Stir in buttermilk until just mixed.
• Spoon the biscuit dough in lumps over the chicken mixture.
• Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

BANANA-COCONUT CREAM PIE WITH BUTTERMILK CRUST

Steps:

• In large bowl, beat all-purpose and cake flours, powdered sugar and salt with wire whisk. Cut 1/4 cup butter and the shortening into dry ingredients using pastry cutter or your fingertips until mixture looks like tiny pebbles. Not all butter and shortening pieces have to be same size.
• Sprinkle buttermilk, 1 tablespoon at a time, over dry ingredients and mix until all flour is moistened and dough almost leaves side of bowl. Continue to stir until dough comes together. Knead a few times with your hands just to bring it together. Pat dough into a round and wrap in plastic wrap. Refrigerate dough at least 1 hour.
• Adjust oven rack to middle position. Heat oven to 375°F.
• Spread coconut evenly on ungreased cookie sheet. Toast coconut in oven 8 minutes, stirring occasionally, until golden brown. Pour coconut on plate to cool completely.
• Place chilled dough on lightly floured surface. Roll dough into large circle about 1/8 inch thick and 2 inches larger than upside-down 9-inch pie plate. Place dough in 9-inch glass pie plate. Trim off any excess dough, leaving 1/2-inch overhang. Flute edge of crust. Line dough with piece of buttered foil, buttered side down. Shape foil so all crust is covered with foil. (Foil keeps crust from overbrowning.)
• Bake crust 10 to 12 minutes or until set. Remove foil and bake 10 minutes longer or until dough is lightly browned. Cool to room temperature.
• In 3-quart saucepan, heat 1/2 cup of the toasted coconut, the half-and-half, milk, cream of coconut and granulated sugar to a simmer over medium heat, stirring occasionally (do not boil or mixture may curdle).
• Meanwhile, in medium bowl, beat egg yolks and cornstarch with wire whisk. When milk mixture simmers, use ladle to scoop 1 cup into yolk mixture, beating constantly with wire whisk. Repeat with another cup of milk mixture. Pour egg yolk mixture into simmering cream. Cook 3 to 4 minutes, stirring constantly with rubber spatula, until mixture simmers and thickens. Once thickened, cook 2 minutes longer, stirring constantly.
• Remove custard from heat and stir in 2 tablespoons butter and the vanilla. Cool 10 minutes. Pour half of the custard into cooled pie crust. Sprinkle bananas over custard and top with remaining custard. Smooth top of custard and cover directly with plastic wrap to prevent a tough layer from forming. Refrigerate until filling is cold, at least 2 hours but no more than 24 hours. Before serving, sprinkle with remaining toasted coconut. Store covered in refrigerator.

BUTTERMILK PIE CRUST DOUGH

Steps:

• Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)

SPICED PEACH PIE WITH BUTTERMILK CRUST

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter and lard; cut in using on/off turns until fat is reduced to pea-size pieces, about 25 turns. Using on/off turns, blend in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks in plastic; chill at least 1 hour or overnight.
• Make filling:
• Mix 3/4 cup sugar and next 4 ingredients in large bowl. Cook peaches in pot of boiling water 30 seconds. Transfer to bowl of cold water; cool. Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.
• Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400°F. Roll out larger dough disk on floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Mound filling in dish; dot with butter. Roll out second disk on floured surface to 12-inch round. Gently roll up dough onto rolling pin; drape dough over filling. Pinch overhang and edge of top crust together. Fold edge under. Cut several slits in top crust. Crimp edge. Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.
• Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour. Serve warm or at room temperature.

BUTTERMILK PIE CRUST DOUGH

Steps:

• Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
• Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
• Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
• Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

BUTTERMILK PIE WITH PECAN CRUST

Steps:

• 1. CRUST: In a food processor, combine the flour, pecans, sugar, and salt .. and pulse until the pecans are finely ground. (NOTE: I ground the pecans first and just added them to the other ingredients, using a large bowl to mix.)
• 2. Add butter and egg and mix/pulse until the dough holds together when pinched but does not form a ball. Pat into a flat disk and refrigerate for at least 30 minutes (or up to 1 day). (Dough can be well-wrapped and frozen for up to 1 month)
• 3. On a lightly floured surface, roll out the dough to a 12" round. Place into a pie dish, and press against the sides. Trim the excess from the rim to 1" and fold under and crimp edges. Refrigerate for at least 1 hour before baking (so crust does not shrink in baking).
• 4. Preheat oven to 400. Line the pie shell with foil or parchment paper, leaving an overhang ... fill with weighs/dried beans to weight the crust down. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes until golden brown. Remove the shell from the oven, and reduce the oven temperature to 325.
• 5. FILLING: In a food processor (I used another bowl), combine the sugar and cornstarch. Pulse/mix until combined. Add the eggs, butter, buttermilk, lemon zest, and nutmeg. Process/mix until combined.
• 6. Pour the mixture into the warm pie shell. Bake for 55 minutes-1 hour, or until the filling is set and just slightly wobbly in the center. Let cool on a wire rack. Serve at room temperature or chilled. Garnish with extra pecans, if you like.

COLONIAL CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST RECIPE

Steps:

• For the Biscuit Crust: Place the flour, baking powder, salt, baking soda and butter in the bowl of a mixer and mix on low speed until it reaches a sand-like texture. Add the buttermilk slowly while mixing. Do not overwork. Form into 2 disks and refrigerate for 1 hour. Flour a flat surface and roll out each disk 1/2-inch thick. Trim the dough about 1/2 inch larger than each of 2 (2-quart) casserole dishes that are 2 inches deep. Place each piece of dough on a baking sheet or floured board and poke holes across the top using a fork. Cover with plastic wrap and refrigerate. For the Sauce: Melt 3 tablespoons of the butter in a deep, heavy-bottomed pot over medium heat. Add the shallots and cook for 2 minutes without browning before adding the chicken backs or wings, carrots, onion, celery, leek, thyme, bay leaf and chicken stock. Bring to a boil and simmer for 45 minutes before removing the carrots. Set the carrots aside, covered. Cook the stock for 30 more minutes. When the carrots have cooled slightly, cut them into small uniform pieces and set aside. Add the chicken breasts to the pot and cook at a low simmer until the chicken is cooked through, 18 to 20 minutes. Remove the breasts, cover and set aside. When cool enough to handle, remove the skin and bones and set the meat aside. Meanwhile, strain the stock into another pot and discard all of the solid ingredients. Boil the stock at high heat until it is reduced to a syrupy glaze, about 1 1/2 hours. Stir in the cream and cook over low heat for 5 minutes. Melt the remaining 1/4 cup of butter and mix in the flour. Whisk the roux into the cream mixture with a whisk and continue stirring while cooking over medium heat, 10 minutes. Strain the sauce into a blender container. Blend the sauce until smooth and season to taste with salt and pepper. Set aside to come to room temperature For the Filling: Soak the dried mushrooms in cold water for 2 to 3 hours, then rinse several times, changing the water each time until the water remains clear. While the mushrooms soak, plunge the asparagus into boiling salted water and cook at a full boil until bright green and crisp-tender, 4 minutes. Remove the asparagus, saving the water, and shock in ice water until cold, 1 minute. Drain and set aside. Trim the stem side of the beans, leaving the curly pointed tip intact. Cut the beans in half and cook them in the same boiling water used for asparagus until bright green and crisp-tender, 4 to 5 minutes. Drain and plunge the beans into ice water for 1 minute. Drain and set aside. Bring another large pot of water to a boil. Add the sugar then the corn. Boil the corn until tender, 5 to 8 minutes. You can pull an ear out of the water, cut off a kernel or two, and taste for tenderness. Remove the corn, saving the water, and set aside until the corn is cool enough to handle. Cut the kernels off the cob and set aside, covered. Plunge the onions into the same boiling water and cook until tender, 2 to 3 minutes. Remove and let cool. Cut away the knob and slide the outside skin off the onion. Set aside. For Assembly: Heat the oven to 350 degrees. Cut mushrooms into wedge-shaped quarters. Combine the Filling, mushrooms, chives and the Sauce and divide between the baking dishes. Lay the Biscuit Crust on top of the filling and sprinkle lightly with flour (this gives the crust a more rustic look). Bake until the crust is golden brown and the pies are cooked through, 35 to 40 minutes. If you're serving a smaller group, this recipe can be cut in half. This recipe yields 12 to 16 servings. Each of 16 servings: 386 calories; 519 mg sodium; 87 mg cholesterol; 20 grams fat; 11 grams saturated fat; 34 grams carbohydrates; 20 grams protein; 3.03 grams fiber.

BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• Preheat oven to 350°F.
• Make pie crust, using 8 inch pie pan, do not bake.
• Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
• Stir in flour, salt, and buttermilk until well blended.
• Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
• Sprinkle with nutmeg and serve warm or chilled.
• Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
• Bake 8 to 10 minutes or until edge of crust is lightly browned.
• Cool on wire rack.

KEY LIME-BUTTERMILK ICEBOX PIE WITH BAKED BUTTERY CRACKER CRUST

Steps:

• Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.
• Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
• Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.
• Top with Sweetened Whipped Cream.

BANANA-COCONUT CREAM PIE WITH BUTTERMILK CRUST

Steps:

• In large bowl, beat all-purpose and cake flours, powdered sugar and salt with wire whisk. Cut 1/4 cup butter and the shortening into dry ingredients using pastry cutter or your fingertips until mixture looks like tiny pebbles. Not all butter and shortening pieces have to be same size.
• Sprinkle buttermilk, 1 tablespoon at a time, over dry ingredients and mix until all flour is moistened and dough almost leaves side of bowl. Continue to stir until dough comes together. Knead a few times with your hands just to bring it together. Pat dough into a round and wrap in plastic wrap. Refrigerate dough at least 1 hour.
• Adjust oven rack to middle position. Heat oven to 375°F.
• Spread coconut evenly on ungreased cookie sheet. Toast coconut in oven 8 minutes, stirring occasionally, until golden brown. Pour coconut on plate to cool completely.
• Place chilled dough on lightly floured surface. Roll dough into large circle about 1/8 inch thick and 2 inches larger than upside-down 9-inch pie plate. Place dough in 9-inch glass pie plate. Trim off any excess dough, leaving 1/2-inch overhang. Flute edge of crust. Line dough with piece of buttered foil, buttered side down. Shape foil so all crust is covered with foil. (Foil keeps crust from overbrowning.)
• Bake crust 10 to 12 minutes or until set. Remove foil and bake 10 minutes longer or until dough is lightly browned. Cool to room temperature.
• In 3-quart saucepan, heat 1/2 cup of the toasted coconut, the half-and-half, milk, cream of coconut and granulated sugar to a simmer over medium heat, stirring occasionally (do not boil or mixture may curdle).
• Meanwhile, in medium bowl, beat egg yolks and cornstarch with wire whisk. When milk mixture simmers, use ladle to scoop 1 cup into yolk mixture, beating constantly with wire whisk. Repeat with another cup of milk mixture. Pour egg yolk mixture into simmering cream. Cook 3 to 4 minutes, stirring constantly with rubber spatula, until mixture simmers and thickens. Once thickened, cook 2 minutes longer, stirring constantly.
• Remove custard from heat and stir in 2 tablespoons butter and the vanilla. Cool 10 minutes. Pour half of the custard into cooled pie crust. Sprinkle bananas over custard and top with remaining custard. Smooth top of custard and cover directly with plastic wrap to prevent a tough layer from forming. Refrigerate until filling is cold, at least 2 hours but no more than 24 hours. Before serving, sprinkle with remaining toasted coconut. Store covered in refrigerator.

BUTTERMILK PIE WITH SHORTBREAD CRUST

Steps:

• 1. Finely crush cookies. In medium bowl stir together cookie crumbs and 3 tablespoons butter. Press onto bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. (Completely cover entire pie plate. Do not leave any holes in crust.) Refrigerate until ready to use. 2. In large mixer bowl beat sugar, sugar substitute and 1/2 cup butter on medium speed of electric mixer until combined. Add eggs, one at a time, beating well after each addition.3. In small bowl stir together flour and salt. Add to sugar mixture. Beat until combined. Gradually beat in buttermilk and lemon extract.4. Pour into crust. Bake at 325°F about 1 hour or until set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

BUTTERMILK PIE WITH SHORTBREAD CRUST

Steps:

• Finely crush cookies. In medium bowl stir together cookie crumbs and 3 tablespoons butter. Press onto bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. (Completely cover entire pie plate. Do not leave any holes in crust.) Refrigerate until ready to use.2. In large mixer bowl beat sugar, sugar substitute and 1/2 cup butter on medium speed of electric mixer until combined. Add eggs, one at a time, beating well after each addition.3. In small bowl stir together flour and salt. Add to sugar mixture. Beat until combined. Gradually beat in buttermilk and lemon extract.4. Pour into crust. Bake at 325°F about 1 hour or until set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.EXCHANGES: 2 starch, 1/2 milk, 1 1/2 fat

BUTTERMILK PIE CRUST

Steps:

• 1. Mix dry ingredients together
• 2. Mix 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.
• 3. If 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
• 4. form 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.)
• 5. roll 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.
• 6. If 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.
• 7. Fill 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.
• 8. Add some sugar in the raw to the top layer. Bake your pie and when It starts to get a little brown, take it out and brush a little more buttermilk on the top. Try not to disturb the sugar.

BUTTERMILK PIE CRUST

Steps:

• 1. In a medium bowl, whisk together the flour, sugar, and salt. Add the butter and, using your fingers or a pastry cutter, quickly work the butter into the flour mixture until some butter pieces are the size of oat flakes and some are the size of peas. Make a well in the mixture, pour in the buttermilk, and using a fork, stir until a dough forms. Turn the dough out onto a lightly floured counter. It will be moist and shaggy. Divide the dough in 2 and gently knead each half into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour. 2. To roll out the pie crust, on a well-floured counter, roll the bottom crust until it is 1⁄8 inch thick and about 12 inches in diameter. Occasionally move the crust around the floured counter during rolling to ensure that it's not sticking to the counter. Transfer it to a pie dish and trim the edges. For a single pie crust, fold the edges under and crimp with your fingers or a fork. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours. 3. For a double-crusted pie, roll out the top crust in the same manner. Fill the pie and top with the second crust. Fold both layers of pie dough under and crimp with a fork or your fingers. Cover loosely with plastic wrap and chill in the refrigerator for 30 minutes before baking.