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Buttermilk Pie Crust Dough

Ingredients & Directions


2 1/2 c Unbleached all purpose flour
2 tb Sugar
1 ts Salt
1/2 c Chilled unsalted butter;
-diced (1 stick)
1/2 c Chilled solid vegetable
-shortening
1/4 c Plus 2 tablespoons
-buttermilk

Combine flour, sugar and salt in large bowl. Add butter and
shortening. Cut in using hands or pastry blender until mixture
resembles coarse meal. Add buttermilk and stir with fork until moist
clumps form. (Dough can also be prepared in processor. Using on/off
turns, cut butter and shortening into dry ingredients until coarse
meal forms. Add buttermilk and process just until moist clumps form.)
Press together to form dough. Divide dough in half. Gather dough into
balls; flatten into disks. Wrap separately and chill 1 hour. (Can be
prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand
at room temperature to soften slightly before using.)

Makes enough for 2 crusts.


Yields
1 servings

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