Aug 19, 2016

Butter Pie Crust ~ Two Crust Recipe

You know here in the South we love our butter!  It just makes everything taste so much better!  I can still see my Grandma Cora's beautiful hands making that homemade butter from her cow Sookie pronounced Suki.  That was a gorgeous Jersey Cow!  A little Southern Tradition Memory for you.
I got sidetracked, but I had a jug of buttermilk hanging around so I thought, "Well, butter and buttermilk have a lot in common, why not make a crust with the two. A little twist to most butter pie shell recipes.

Today I have a box of beautiful peaches from McLeod Farms in McBee!  Yum, you locals know what I mean by that yum!  I need to make a pie. Little H is with me and he is excited because he loves to watch his mom cook and is really my little helper right by my side today.  (The boy loves sweets).

Pie Crust

2 cups all purpose flour
3/4 tsp. salt
1/2 tsp. sugar (optional)
2 sticks butter (1 cup)
1 Tbs. cold buttermilk
3-4 Tbs. ice water
(optional) 1 beaten egg with a little water added for brushing over the top of pie crust.

(One thought, I used salted butter you can use unsalted butter if you don't like a salt lick like I must.)

I had so many peaches in this pie until I should have doubled my top crust.
The reason for not much crimping.
But at this point who cares it is delicious!

Making Pie Crust

Whisk flour, salt, and sugar to mix.
Take cold butter from refrigerator and cut each stick into 3 equal portions lengthwise,stack on top of each other, then cut 1/2 inch sections across all the way up.
Using food processor, place flour in place lid on with inside off pulse very quickly to mix once.
Add some of the butter to processor, pulse very quickly, add more, pulse very quickly, add more pulse always quickly until all of the butter chunks are in.
Get some water in small bowl add ice.
Pouring into top of processor:
Add the 1 Tbs. cold buttermilk, pulse,
Add ice water 1 Tbs at a time pulsing for 1 second in between. ( I only needed 1 Tbs. buttermilk and 3 Tbs. of ice water).
The pie crust dough will be separated with chunks but don't let this worry you.

Carefully pour the dough crumbs out onto floured surface.
Gently connect pie dough into a flat ball, then cut in half, quickly make each into a flat circle, wrap each in clear wrap. Refrigerate for at least 30 minutes and have your filling ready to go into pie shell.

Remove one section of pie dough at a time leaving the other in fridge to stay cold.
Pie Shell Bottom
Place clear wrap or wax paper on rolling surface, coat with some flour, add your pie dough, sprinkle with a little flour on top, then cover with wrap/paper. 
Roll keeping dough in circular pattern for easier use. Turn, flip, roll, add more flour is needed. to desired size.  
Place pie crust into a lightly greased pie plate, prick with a fork around the sides a few time and around in the bottom as well. 
Put into fridge while you work on the top.
Roll top the same as you did for bottom. 
Place on top of filling evenly, turning under raw edges and trimming excess if you need to in certain spots.  Crimp pressing pie shell down to edge all around.  Make several slits on top of pie crust and make an X cut in center of pie. 
Bake according to pie directions.

If Pre-Baking bottom shell bake at 375 degrees F for 15-20 minutes.

I'll leave you with this collage!
A picture is worth a thousand words.
Three together must be worth three thousand!


  1. I love pies and your crust looks lovely, flaky is how I like it.
    Thanks for sharing.
    Your cutie looks like he's having a dandy time.

    1. Hi Fabby,
      It is so wonderful to see you! Thank you so much the crust did turn out quite well. Awe yes the little one is a doll.

  2. Pinning this. OMG - it looks amazing. I can almost taste it!!

    1. Hi Kim
      Thank you, wish you were here to have some with me!

  3. Wow, pie looks good! Apparently it is by the looks of it.