Buttermilk pie crust has a creamy, sweet taste to it. You can use it for any type of pie such as blueberry pie, apple pie, and strawberry pie. Buttermilk pie crust is easy to do. If you know how to pinch and roll-flat dough, you can very well make a buttermilk pie crust. Here are step-by-step instructions that you can follow.
- Get all your tools. You need the basics: rolling pin, bowl, pie pan, butter knife, and pastry cutter. Have all of them handy. And make sure to clean them well before using.
- Get all the ingredients. The ingredients are also basic and easy to find. Prepare two sticks of cold butter (unsalted), ½ cup of buttermilk, 2 ½ cups of all-purpose flour, one tablespoon of sugar, ½ teaspoon of baking soda, and ½ teaspoon of salt.
- Cut the cold butter into small cubes. Use the butter knife to cut the cold butter into one-inch cubes. Then, put all the pieces in the freezer. Leave them there for 15 minutes.
- Mix the dry ingredients with the butter cubes. Put the flour, sugar, baking soda, and salt in one mixing bowl. Then, add in all the butter cubes. Using the pastry cutter, blend the ingredients well. There will still be lots of butter lumps in the bowl. So put the ingredients on a clean and dry tabletop to roll them flat.
- Roll the mixture. Get the rolling pin and flatten out the butter cubes in the mixture. You need to have long and thin sheets of butter. Then, lump the mixture back into the bowl. Put in the refrigerator and let it cool for about 10 minutes.
- Add the buttermilk. Work your hands onto the mixture and make a dent on the center. This will allow the buttermilk to settle into the mixture with less mess. Then, knead the ingredients with your hands (remember to thoroughly wash your hands), making sure to completely mix the dough together. If it doesn’t come together, consider adding milk until the dough is wet and sticky. Ball the dough into two and wrap in waxed paper or plastic sheet. Put in the refrigerator and leave for around one hour.
- Roll-flat the dough. Take the chilled dough out from the refrigerator and place on the clean tabletop dusted with flour. Get the rolling pin again and begin to flatten the dough. You should be able to trim out an 11- or 12-inch round pattern from the dough.
- Put the flattened dough in a pie pan. Get your pie pan and put the trimmed-out round dough into it. This will be your bottom crust. Make sure to brush the edges of the crust with water before settling it into the pie pan. Then, add your filling. Cut another round pattern as your top crust. Use it to cover the filling. There should be an inch excess all around the crust. Then, close up the pie by pinching the bottom and top crusts together.
Now, bake the buttermilk pie. Top it with whipping cream and put fresh
sliced fruits on the side. Serve the pie with ice cream or milkshake.