Buttermilk Pie Crust

By bakers_delight85

This pie crust is consistently easy to roll. Use for double-crust pie, single crusts and gallettes.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 Tbsp. sugar
• 3/4 tsp. salt
• 1/2 cup salted butter, chilled and cut into small pieces
• 1/2 cup vegetable shortening, chilled and cut into small pieces
• 6 Tbsp. buttermilk, chilled

Details

Servings 2

Preparation

Step 1

In a large bowl, combine the flour, sugar and salt. Add the butter and vegetable shortening. Cut them in using your hands or a pastry blender. (I am a hands person, but I prefer a pastry blender or two knives to cut in butter and shortening.) Blend it till the mixture resembles a coarse meal the size of peas.
Add the buttermilk and mix it until the mixture is just moistened. You don't want it wet.
Press the dough together and divide it in half. Wrap each piece in clear film and chill it for 1 hour.
Roll out one half of the dough on a lightly floured surface, in a circle 3 inches larger than the pie pan you plan on using. Fit the round dough into the pie pan and either flute the edges by turning the excess underneath around the edges on the rim, or leave as is for a double-crust pie.
For a top crust, roll out the second half the same size and shape and place it over the filling. Seal the edges; trim and flute the dough.
To prebake the pie shell: Prick the bottom of the crust with a fork to vent it. Use a piece of aluminum foil to cover the bottom and sides of the pastry, forming the same inside shape. Fill the inside with small dried beans. (These can be used over and over again.) Bake it in a preheated oven at 400 degrees for 15 minutes. Remove the foil and beans, reprick the bottom crust, and continue baking until it is golden brown.