November 24, 2012

Tday and Buttermilk Pie Crust

My kids were coming to visit this holiday. So mom got to cook the Tday dinner first time in a couple yrs. Sadly I haven't  been feeling well lately so I fell way behind. I usually bake the day before and prep as much as I can so I can start right in on my stuffing Tday morning and get the bird in the oven early. That just didn't happen this time.

But I did manage to bake my pies. I made two pumpkin (my guys request) and one apple. I tried a whole wheat pastry flour recipe for the pumpkin. It was ok, better than the usual. But I'm not sure Ill make it again.

You see I really hate pie crust. Its a necessary evil to encase the filling to me. I may eat the top and sometimes the bottom but never the crimped parts. To me its just tasteless........until now. This recipe I believe will be my new heirloom family pie crust recipe. EVERYONE loved it. Heck I loved just smelling it after it baked. But eating it was even better. So here it is.

Buttermilk Pie Crust (double crust)

2 1/2 c. all purpose flour (I use unbleached, organic)
1 tb. sugar
1 tsp. salt
1c. butter, frozen (yes I said frozen)
1/2c. cold buttermilk
1-2 tb. cold water
1 lg. egg, beaten

Grate the frozen butter. Grating keeps it very cold and so makes a flakier pie crust. Once grated put in freezer till ready to use. Combine flour, sugar, and salt in a bowl. Mix buttermilk and egg together.

Remove frozen butter from freezer and toss with flour mixture. Use a pastry blender to mix it in thoroughly but make sure its still cold. Add buttermilk/egg mixture and mix well. Add a tb. or so of water to moisten the dough enough to stick together. You may need more or less depending on the moisture in the air. You dont want it wet, just holding together.

Pat into a ball and cut in half. Roll one half out carefully and line pie pan with it. Roll out remaining half, fill pie plate with filling and top with second crust. Crimp and bake according to your filling recipe directions.


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