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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love