Parmesan-Buttermilk Pie Crust Recipe

Name: Parmesan-Buttermilk Pie Crust Recipe
Total time: 4 min
Ingredients: 2 1/2 cups all purpose flour; 3 ounces Parmesan Reggianno cheese, finely shredded (about 1 packed cup); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3/4 cup cold unsalted butter, cubed; 1/4 cup cold solid vegetable shortening, cubed; 6 tablespoons buttermilk

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Total: 4 hours

Servings: 1

Cost: $31.64 /serving

Author : Marian Cooper Cairns

Ingredients

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2 1/2 cups all purpose flour3 ounces Parmesan Reggianno cheese, finely shredded (about 1 packed cup)1/2 teaspoon kosher salt1/4 teaspoon black pepper3/4 cup cold unsalted butter, cubed1/4 cup cold solid vegetable shortening, cubed6 tablespoons buttermilk

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Instructions

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Step 1

Pulse flour, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk processing until dough begins to just come together. Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days.

Step 2

Preheat oven to 400F. Roll dough on a floured surface into a 15 to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate. Trim edges leaving a 1 inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes.

Step 3

Line pie crust with parchment paper and fill with pie weights or dried beans. Bake at 400F 20 minutes. Remove parchment and weights and bake until edges are golden and bottom of crust is set, about 8 more minutes. Cool completely about 30 minutes.