Best 5 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.

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. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)

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.