NOTE All ingredients must be ice cold for best results
2 c. all purpose flour
1 tsp. salt
1 tbsp. sugar
2 tbsp. chilled butter, grated with cheese grater
2/3 c. chilled shortening
4 tbsp. buttermilk
1 tbsp. ice cold water
Ahead of time, refrigerate bowl, 2 forks, all ingredients for best results.
Combine dry ingredients in a metal or glass bowl and refrigerate for at least 45 minutes.
Measure shortening and butter and refrigerate.
Toss shortening and butter into flour bowl. Working with two forks, keep chopping, tossing and coating the shortening and butter into the flour. Keep working until the pieces are crumbly and the size of small peas.
Sprinkle the chilled buttermilk all over the flour and shortening mixture. Gently mix in the buttermilk, pulling the dough away from the sides of the bowl. Sprinkle the ice water over the partially mixed dough.
Gently bring the dough into a ball. Don't overwork. Divide dough into 2 balls and flatten into discs.
Wrap each dough disc in plastic wrap and refrigerate for 30 minutes.
To roll out, unfold plastic wrap and cover with a 2nd piece of plastic wrap. Use rolling pin to shape into size large enough for 9 inch pie.
You can use one disc for bottom crust and the other one for a full top crust or lattice crust.
This is the best flakey, buttery, sweet pie crust ever. The buttermilk makes it tender.
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