Hey, it’s a Saturday. What’s a Baking Mischief recipe doing in your feed!? Welcome to Simple Saturdays! I have a ton of foundation recipes or simple tips and tricks I have been wanting to add to the blog but just haven’t been able to fit into the Monday/Wednesday/Friday schedule. I’ve simply published a couple of them backdated in the feed so I can link to them in recipes, but adding another posting day to the schedule seemed like the best compromise to make sure they are seen (and can therefore be of use), so every other Saturday, we’ll have a simple recipe, trick, or maybe a round up I’ve been dying to do. And if you have any requests for posts or something you would like to see, shoot me an email! I want to post the things that are going to best help you! Okay, table setting aside. On to the recipe: My Favorite Buttermilk Pie Crust! You’ve seen this recipe before. I used it for my Green Eggs and Ham Mini Quiche, my Easy Beef Pasties, and it will show up again in a recipe this Friday, but I know pie crust can be intimidating for a lot of people (it certainly was for me), so I wanted to do a step by step walk through.
I LOVE this pie crust for these reasons, in this order: This method uses a food processor. You CAN make this dough with a pastry cutter* and a bowl–that’s how I make most of my other pie crusts to ensure a nice and flaky finished product, but this dough produces such a flaky crust that making it in the food processor doesn’t seem to affect it at all. So for the convenience, if at all possible, I say use a food processor! If you don’t own one, this is the food processor I have*, and I love it. This recipe makes about 24 ounces of dough. That’s enough for two 9-inch crusts. A half batch will make a single 9-inch crust or two 6-inch pie crusts for mini pies. If you have a small food processor, I recommend making only a half batch at a time, as the 5-cup models will have trouble processing this amount of dough. And now how to make the easiest buttermilk pie crust in the world: Dump all the dry ingredients in your food processor.
Add chilled butter and pulse until butter is about the size of a pea.
Drizzle in buttermilk…
…and pulse until mixture just begins to clump together.
You know it’s done and has enough liquid if it holds its shape when pressed together.
Lay a sheet of plastic wrap on the counter and dump half of the mixture onto the wrap.
Press tightly into a disk (if you are going to make full, round crusts, make your disk as circular as possible since it will make rolling easier later–these were destined to become mini pie crusts so I didn’t bother) and repeat with the other half of the crumbs. Store in a plastic bag and refrigerate for at least an hour, up to two days before using.
Roll out, shape, and make into something delicious like:
Easy Dutch Apple Pie Game of Thrones Frey Pie Pie Crust Pizza Tarts Individual Chicken Pot Pies Mini Dutch Apple Galette
P.S. If you have any leftover scraps of pie dough, check out this post on What to Do With Leftover Pie Dough. Nutritional Information Recipe Adapted From: B.Britnell Make-ahead Instructions: This dough does very well when made ahead of time. Simply store as shown, in the refrigerator, and use within 48 hours or freeze. Freezer Instructions: Freeze plastic-wrapped dough in a freezer bag and keep for up to 3 months. To use, defrost in the refrigerator overnight. *Links marked with an asterisk are affiliate links, which means I receive small commission if you make a purchase using them. There is absolutely no additional cost to you.
