Buttermilk Pastry Pie Crust Recipe
The easiest roll-out pie crust I've ever made.
Pie crust is not my thing, to say the least. I love to eat it, I think it's beautiful, and I have an enormous amount of admiration for those folks who are able to make a flawless butter pie crust.
Unfortunately, pie crust-making is just not a talent I'm possessed with. I came to terms with that a long time ago, and 99.9% of my pie recipes call for using a pre-made Pillsbury pie crust. And I'm fine with that. No shame. Really.
But I swear, every single time I have the urge to make a pie, I don't have a pie crust in my refrigerator. And I just can't talk myself into the ordeal of going to the grocery store for one little ingredient. So it has become increasingly necessary, as I've continued blogging, to find a pie crust that I can successfully make from scratch.
I don't know the rhyme or reason why… but this one works for me.
So if you're like me, and the art of pie crust-making has eluded you… give this one a try! I like that it's a little softer to work with; I've found that it cracks less when I'm rolling it out. And I also like that I can skip the rolling part if I want and just use my hands to press it into the pie dish (it's a little less pretty, but it works when I'm feeling lazy).
I hope you find this recipe to be as helpful as I have! Happy pie-making-eating season!
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup shortening
- 1 tbsp cold butter
- 1 tsp vegetable oil
- 3 tbsp buttermilk
In a medium bowl, mix the flour and salt. Cut in the shortening and butter using a pastry cutter or fork.
Mix in the oil and buttermilk with a fork until flour mixture is moistened. Use hands to knead and form into a ball.
Place the dough on a floured non-stick surface. Use your hands to press and shape the dough into a round, flat disk. The more pressing you can do with your hands (instead of a rolling pin, the better).
Use a rolling pin to gently smooth and roll out the out the pie crust into a 9-inch circle (I sprinkle a little flour on top too-- just don't mix the flour INTO the dough or it will be too dry).
Gently place the rolling pin on one edge of the pie crust, and gently roll the pie crust around the rolling pin. This makes transporting the dough to the pie dish easier.
Place the dough on the rolling pin over the pie dish and gently unroll into the dish. Use your fingers to gently press the dough into the dish. Pressing the edges to smooth them. Use a fork or your fingers to form crimped edge on the crust.
If pre-baking the crust, bake at 475ºF for 10 minutes.
I know some of you may not be thrilled about the shortening and oil in the pie crust, but this is the combination of ingredients that I have had success with. All-butter crusts have conspired not to cooperate in my kitchen. However, I can assure you that this recipe makes a deliciously buttery-tasting and flaky crust!