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Ingredients
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2 cups all-purpose flour
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1 teaspoon salt
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⅔ cup vegetable shortening
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3 tablespoons cold butter
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⅓ cup buttermilk, or as needed
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2 teaspoons vegetable oil
Directions
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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.
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Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.
Cook's Notes
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.
Nutrition Facts (per serving)
| 317 | Calories |
| 23g | Fat |
| 24g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 317 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 7g | 37% |
| Cholesterol 12mg | 4% |
| Sodium 333mg | 14% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 4g | 7% |
| Vitamin C 0mg | 0% |
| Calcium 18mg | 1% |
| Iron 2mg | 8% |
| Potassium 50mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
