BUTTERMILK PIE CRUST DOUGH

Buttermilk Pie Crust Dough image

I have been making this pie crust since the recipe came out in Bon Appetit in l99l. This recipe makes up enough for 2 crust pie and is definately very forgiving in the handling of it!!!

Provided by Abby Girl

Categories Dessert

Time 20m

Yield 2 crusts

Number Of Ingredients 7

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup butter, diced (chilled and unsalted)
1/2 cup vegetable shortening, chilled
1/4 cup buttermilk, plus
2 tablespoons buttermilk

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.

Nutrition Facts : Calories 1495.7, Fat 99.2, SaturatedFat 44.4, Cholesterol 123.8, Sodium 1540.7, Carbohydrate 134.1, Fiber 4.2, Sugar 15.2, Protein 18.1