Buttermilk Pie Crust
Ingredients
-
2½
cups
all-purpose flour
-
⅓
cup
almond flour
-
1
teaspoon
kosher salt
-
1
cup
chilled unsalted butter
-
⅓
cup
cold buttermilk
Instructions
- Combine the all-purpose flour, almond flour, and salt in a large bowl.
- Add the chilled butter and mix until the mixture resembles small peas.
- Pour in the cold buttermilk and mix until the dough comes together, adding more buttermilk if necessary.
- Turn the dough onto a floured surface and knead gently until no dry spots remain.
- Divide the dough in half, shape into disks, and wrap in plastic wrap.
- Refrigerate for up to one week or freeze for up to two months.
Nutrition Facts (estimated)
Servings
2 pie crusts
Calories
1604
Total fat
115g
Total carbohydrates
130g
Total protein
5g
Sodium
230mg
Cholesterol
300mg
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