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I try to keep the ingredients cold and not handle them too much with my warm hands.
After I roll a ball out between parchment paper, I like to stick it in the freezer for a few minutes to chill. It makes it easier for me to peel off the parchment paper.
If you are pre-baking your pie crust, prick the bottom and sides thoroughly with a fork, and bake at 475 degrees for 8 to 10 minutes.
Ingredients
- 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
Directions
- 1. 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.
- 2. Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 202 | 64% |
| Total Fat 22.92g | 29% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 5.74g | |
| Cholesterol 12mg | 4% |
| Sodium 333mg | 14% |
| Potassium 50mg | 1% |
| Total Carbs 24.34g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.58g | 0% |
| Protein 3.61g | 6% |
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