- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 3 tablespoons cold butter
- 1/3 cup buttermilk, or as needed
- 2 teaspoons vegetable oil
- 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.
03/31/2018
recipepes.com
Buttermilk Pie Crust, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
