Easiest Way to Make Pie Crust No Shortening

Buttermilk Pie Crust

This is a healthier pie crust with no trans fat, no fully or partially hydrogenated oil.

Recipe Summary Buttermilk Pie Crust

My mother used this pie crust recipe, and it is the only one I've been able to do successfully. Great flavor and very flaky!

Ingredients | Pie Crust No Shortening

2 cups all-purpose flour

1 teaspoon salt

⅔ cup vegetable shortening

3 tablespoons cold butter

⅓ cup buttermilk, or as needed

2 teaspoons vegetable oil

Directions

Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.

Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.

I try to keep the ingredients cold and not handle them too much with my warm hands.

After I roll a ball out between parchment paper, I like to stick it in the freezer for a few minutes to chill. It makes it easier for me to peel off the parchment paper.

If you are pre-baking your pie crust, prick the bottom and sides thoroughly with a fork, and bake at 475 degrees for 8 to 10 minutes.

Info | Pie Crust No Shortening

prep: 15 mins total: 15 mins Servings: 8 Yield: 1 double pie crust

TAG : Buttermilk Pie Crust

Desserts, Pies, Pie Crusts, Pastry Crusts,