10.19.2006

Buttermilk Pie Crust Dough




BUTTERMILK PIE CRUST DOUGH
adapted from Bon Appetit, November 1991

2 1/2 c all-purpose flour
2 Tbsp sugar
1 tsp salt
1/2 c (1 stick) unsalted butter
1/2 c shortening (I used Crisco's new trans-fat-free version)
1/2 c buttermilk, divided

Dice the butter and the shortening. Place in a bowl and freeze for 10 minutes.
Meanwhile, whisk together the flour, sugar, and salt.
Cut in the butter and shortening with a pastry cutter until the mixture resembles fine meal. Add six tablespoons of the buttermilk and mix together with a fork until moist clumps form. Continue adding the buttermilk, a little at a time, and mixing with the fork until the dough comes together.
Press together to form a dough ball. Divide dough into two. Gather the dough into separate balls and flatten or roll into a disk; I like a six-inch size. Wrap separately and chill at least 1 hour before using.
Makes 2 crusts; each enough for a single 9-inch pie.

3 Comments:

Anonymous Ellie said...

Pie crust sounds good - but where did you get that rolling board? The one with the circles drawn onto it?? It looks like the kinda thing I'd love to keep in my kitchen cabinets!

6:58 PM  
Anonymous Ivonne said...

Look at that beautiful pie crust. Well done!

5:29 PM  
Blogger emily said...

Ellie - the rolling board is from the Baker's Catalogue, through kingarthurflour.com. It's really handy, as it's silicone (nonstick and can be put in the dishwasher!) and has lots of circles measured out. I really love it for pie-making.

Thank you, Ivonne.

8:45 PM  

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