Buttery Pie Crust
Ingredients
- 1 1/4 c. all purpose flour
- 1/2 tsp. salt
- 1 stick unsalted butter, cold & cubed (1/2 cup)
- 1/4 c. buttermilk (see notes for substitutions)
Instructions
- This is a recipe for a single pie crust. If you need a top crust as well, just double the recipe.
- In a mixing bowl, blend together the flour and salt.
- Add chilled butter cubes to flour mixture, toss with blending fork. Cut the butter into the flour until mixture resembles pea sized crumbles. (This can also be done in a food processor, but I've had better results mixing by hand with a blending fork.)
- Drizzle in the buttermilk, and mix into a ragged dough. Try not to over mix. Gently press together and form into a ball. Wrap in plastic wrap and chill for at least 30 minutes, or overnight.
- On a floured surface, roll dough slightly larger than a standard 9in. pie plate. Transfer to pie plate, flute edges (see video), and refrigerate while you mix the filling (such as for a pecan pie, pumpkin pie, buttermilk or chess pie, etc.)If you are making a cream pie and need to pre bake the crust before filling, chill the fluted pie shell for about 20 minutes, prick the bottom of the pie shell with a fork, and bake in a preheated 400 degree oven for around 20 minutes until browned to your liking. All ovens are different, so keep an eye on it. I've never had to use pie weights, but if that's what you're used to doing, feel free to use them. If an air pocket forms under the crust while baking, just prick with a fork or toothpick and the pocket will deflate. Resume baking. Cool, fill , and enjoy!