Add the flour, salt, and eggs and beat well. Essential Pie Crust Baking Tools. This Buttermilk Pie Crust is so good, it tends to steal the show. I used it for my You’ve seen this recipe before. A Classic Buttermilk Pie has a custard-like crust with a creamy filling. This recipe is for two crusts, so it is the right amount for one two-crust pie or for two single-crust pies. After just one bite you’ll be a convert for life, I’m sure. Recipe: Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust.

A chess pie is more smooth and creamy, where this one has a little bit of texture to it. Unfold the pie crust so that it is draped evenly over the pie plate. The buttermilk makes the dough stretchy and the crust tender and flaky.

The buttermilk makes the dough stretchy and the crust tender and flaky. Buttermilk Pie Crust is much easier to make and to work with than other pie crust recipes. Buttermilk Pie Crust is much easier to make and to work with than other pie crust recipes. Pie Crust: Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Pour the wet ingredients into the dry and whisk to combine fully. Add eggs and remaining buttermilk; mix well. Buttermilk pie is made of simple pantry ingredients (we’re talking eggs, butter, sugar, flour), you beat up the filling in one bowl, and in one of baking’s best magic acts, the filling transforms into a custard while the pie bakes in the oven, without the fuss of tempering egg yolks, heating milk, or any of the other unpleasant tasks typically associated with a custard pie. I used it for my Green Eggs and Ham Mini Quiche , my Easy Beef Pasties , and it will show up again in a recipe this Friday, but I know pie crust can be intimidating for a lot of people (it certainly was for me), so I wanted to do a step by step walk through. Although this is ‘buttermilk pie crust‘ you can replace the buttermilk with ice cold water; I find that it’s a tiny bit less sticky than using buttermilk. Blend together. Set aside. I was!

Buttermilk pie makes a refreshing and light summer dessert, but if you’re looking for something a little more interesting, try this unique version, all dressed up with a jammy lemon-blueberry topping.
1 cup buttermilk 237ml. On to the recipe: My Favorite Buttermilk Pie Crust! You can’t go wrong with this pie and I have never served it to anyone who didn’t like it. Bake at 425° for 10 minutes. You’ve seen this recipe before. Beat butter and sugar in a large mixing bowl till creamy.

Not to mention the bragging rights of being able to make a pie crust from scratch. I made pie crust without a food processor for a long time, and I’ll be honest, I hated it. Parmesan-Buttermilk Pie Crust Recipe. So, the only way to make a pie – without making a real pie – is to make a slab pie! This savory pie crust is reminiscent of crunchy flakey Parmesan cheese straws. You will roll your pie dough slightly thicker than a typical pie crust, yielding a sturdier crust to hold up to the rich filling of the tomato pie. Working your way around the pie plate, lift the edge of the dough up slightly with one hand while using your other hand to press down on the dough inside the pie plate. Let’s get started by breaking down what you’ll need: Food processor (
1/8 tsp ground nutmeg optional. You will be using it all the time and you can kiss the store bought pie crusts good bye! As per instructions, prepare, chill, roll out, and arrange into a 9 1/2" pie plate (do not bake). Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. For the buttermilk pie, in a large bowl, whisk together the sugars, flour and salt. In a bowl, combine the sugar, flour and 3/4 cup buttermilk. I hope this post was helpful for all your pie lovers out there.