my favorite buttermilk pie crust

Every residence cook dinner and baker desires a go-to pie crust recipe.

INGREDIENTS 2 1/2 cups all-purpose flour, plus additional for rolling 1/3 cup almond flour 1 teaspoon kosher salt 1 cup chilled unsalted butter, cut into small cubes 1/3 cup chilly buttermilk, plus additional if needed INSTRUCTIONS 1. Place the flour, almond flour, and salt in a big bowl. Add butter and use your palms or a pastry cutter to work the butter into the flour till the combination resembles small peas.  2. Pour within the buttermilk and blend with a spatula, drizzling in additional buttermilk as wanted (no additional than 1 tablespoon at a time), till the dough simply comes collectively (a few dry spots are ok). Turn the dough out onto a floured floor and gently knead till no dry spots remain, about 1 minute.  3. Divide the dough in half. Shape each one piece right into a round disk. Wrap the dough in plastic wrap. At this level you possibly can vicinity the dough within the fridge for as a great deal as one week or use as directed on your recipe.

This is my favorite, no fail, all butter, buttermilk pie crust. I use it for quite a lot each one pie I make, adding this quite cherry pie, this yummy pecan pie, this gooey chocolate chip cookie pie, and this candy blueberry pie.

I’ve had a ton of requests from you guys to submit my go-to pie crust. I concept that with pie season being in complete swing, that now could be the proper time to share! Here’s the fundamental part, whilst I make a pie I attempt to make it as simple as pie can be. So my crust is simple.

I choose an all butter crust (always all butter!) with a combination of all-purpose flour and almond meal. I LOVE the moderate texture and heartiness the almond meal offers my crust, it’s considered one of the secrets and techniques that makes this crust soooo good! The moment secret? Using buttermilk rather of water. Not purely does the buttermilk maintain the pie crust quite moist, however it also offers it the slightest tangy taste that I discover pairs actually nicely with most pie fillings.

You could make this crust as a great deal as every week forward and maintain it within the fridge or freeze it for as a great deal as NULL months. The recipe will make sufficient for NULL (8-10) inch pie crusts. Meaning one pie with a ideal and a bottom…with slightly additional dough for decorating!

Share this post