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Buttermilk Piecrust

This recipe comes from the Bob's Red Milll Baking Book


Place the flours, sugar and salt in the bowl of a food processor and pulse to blend. Sprinkle the butter over the mixture. Pulse until just incorporate, then add the shortening and pulse until the texture resembles crumbs.

Pour this mixture into a chilled bowl, add ¼ cups of buttermilk, and stir with a spatula until the dough comes together, adding more buttermilk as needed, up to 2 Tb. Divide the dough into two balls, one slightly larger than the other, flattened each piece into a disk, wrap them in plastic, and refrigerate at least 1 hour before rolling.

Roll one piece of dough out to a 12-inch circle on a lightly floured surface. Place the dough over a 9-inch pie plate and gently press the dough into the dish. Trim the edges with scissors or a paring knife, then refrigerate the dish for 30 minutes, or freeze for 15 minutes. You can save the other dough for another pie crust, or roll out the second piece of dough to use for a top crust.

Fill the pie crust with your ingredients and top with the top crust dough and bake as directed.

To pre-bake, preheat the oven to 375°F. Line the pie dough with foil and then fill with pie weights or dried beans. Bake for 20 minutes or until dough looks dry. Carefully remove hot foil and weights and continue baking for 10-12 minutes, or until deep brown. Place on a wire rack to cool. Makes 2 – 9inch pie crusts (10 slices each).

Buttermilk Piecrust


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Products Used in this Recipe

Whole Wheat Pastry Flour

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Flours & Meals
Unbleached White All Purpose Flour

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Baking Aids
Sea Salt

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