I have several buttermilk pastry recipes, but I find myself returning to this one quite often. This recipe makes one double-crust pie. I use the scraps to cut shapes that I can bake and freeze to float on soup or garnish a bowl of pudding. Cutouts are also perfect for embellishing the top of a pie.
Easy, Delicious Buttermilk Pastry
2 ½ cups of all-purpose flour, spooned and levelled
1 tablespoon of granulated sugar
¼ teaspoon of salt
In a bowl, whisk dry ingredients together and set aside.
⅓ cup of vegetable shortening, chilled and cubed
¼ cup of butter, chilled and cubed
¾ of a cup of buttermilk
Cut butter and shortening into dry ingredients using a pastry blender or two forks. Work until the crumbs are pea-sized.
Pour the buttermilk over the flour mixture and toss lightly with a fork until the dough starts to hold together. If the dough seems crumbly, add a drop more buttermilk. Sometimes, in dry climates, more moisture is necessary.
Gather the dough together, then divide it in half. Flatten each half into a disk and plastic wrap individually. Refrigerate the pastry for at least 30 minutes. I often chill it overnight.
Flour the counter and roll out the pastry until it fits your pie plate or can be cut into tart shells. This pastry is easy to handle.
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