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Add a photoServings: 8
Ingredients
- 2 c. all purpose flour
- 1/2 teaspoon salt
- 1/3 c. buttermilk
- 2/3 c. vegetable oil
Directions
- Measure flour and salt. Add in lowfat milk and oil. Stir only till dry ingredients are blended in. Divide dough in half. Roll each portion between 2 pcs of wax paper. Remove top layer of wax paper and transfer crust into pie plate with bottom wax paper still intact and on top. Remove wax paper from crust and shape edges as desired. Repeat with second portion of recipe. So easy and delicious.
- NOTE: I like to refrigeratemy completed pie shell in freezer 1 to 2 hrs before baking for extra crispness of a 1 crust pie. Yield: 1 double pie or possibly 2 single pie shells.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 164 | 59% |
| Total Fat 18.56g | 23% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 157mg | 7% |
| Potassium 49mg | 1% |
| Total Carbs 24.34g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.57g | 0% |
| Protein 3.57g | 6% |
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