Louisiana Buttermilk Pie Dough |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was shared in St Anthony Messenger magazine. It makes a sweet, rich pie dough, suitable for custard or fruit fillings. This recipe makes enough dough for 5 1-crust pies. Ingredients:
2 eggs |
2 cups sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon vanilla |
1 cup oil |
1/2 cup buttermilk |
5 cups flour |
Directions:
1. In large bowl, whip eggs and sugar until creamy.
2. Blend in 1 tsp each of baking soda, baking powder, and vanilla.
3. Add 1 cup oil and 1/2 cup buttermilk, mixing well.
4. Add 5 cups flour, stirring well after each cup. Do not overmix, or dough will get tough.
5. Roll dough 1/4 in thick and drape over pie tin, leaving 2 flopping over edge of pan.
6. Note: If adding a pre-cooked filling, pick up flaps of dough and pull back over filling to creat a 1 collar around outer edge of pie. (No top crust needed; latticework optional).
7. Bake at 375 - 400 degrees until crust is deeply golden. Time will vary based on whether crust is filled or not.
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