Saturday, October 22, 2011

Buttermilk Pie Crust

This has become my go-to recipe. Mix, chill, roll, and learn the secret to baking perfect pie crusts and/or shells.


Buttermilk Pie Crust
Adapted by Sharon Anne
Source: Lion House Pies cookbook

1 1/2 cups all-purpose flour
1/4 tsp salt (see note below)
1/2 cup Crisco, butter-flavored shortening
2 Tbsp butter, UNSALTED
3/4 cup (to 1 cup) buttermilk

Measure the flour (and salt, if using) into work-bowl, stir. Cut in shortening and butter (I prefer a food processor OR my hands) until resembling a coarse meal.

Pour in half the buttermilk, mix adding more only until it comes together nicely. Pat by hand into a ball, before flattening into a disk; chill 15-30 minutes. Generously flour your work-surface, against all rules... actually flour IS your friend! Divide the dough in half, chill half, while rolling out the other into circles large enough as needed.


Be sure to dock (punch holes) with a fork before baking!
Pastry Shells: Wanna learn a Lion House's baking trick?

Instead of baking IN a pie plate, INSTEAD they flip it over and place each rolled circle over the INVERTED flip-side; the pie plate becomes your pie-shell-form.

No fluting is necessary. Simply lift the pie plate (or tin) underside with one hand, while cutting away the excess dough with (either) a table knife or your hand.

Next, using a fork, GENEROUSLY dock holes all over the top and sides of the dough. Note: At this point... you can freeze - sealed in separate plastic freezer bags for 3 months - unbaked.

To Bake Shells: PREHEAT oven to 375°F. Bake unthawed for 18-20 minutes, or fresh for 15 minutes or so. Cool completely first, before inverting baked shells into clean pie plates (or tins).

Double Pie Crust: Line a deep pie dish as usual and fill with any prepared fruit filling. IMPORTANT... wet edges, before covering with the top crust, trim excess and flute as desired. Note: At this point... you can freeze the filled pie - sealed within a freezer bag for 3 months - unbaked.

To Bake Filled Pie: Bake unthawed for 60 minutes; that's 30 minutes w/o foil; 30 minutes crust edges (with). Sure... you can bake fresh, checking after 30 or so minutes for the crust to be done. Cool completely, about six hours for filling to set, before serving. If you prefer warm pie, slice a bit sooner, but not much.

Do-Ahead: Holiday Recipes: Great (Do-Ahead) {Double Crust pg. 4}
More Ideas? Pumpkin Pie: Decorative Leaf Pie Crust
Here's My:  "Amazing" Apple Pie Filling recipe!


Warmly,
Sharon Anne

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