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Cook'n with Betty Crocker 
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Buttermilk Pastry |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Buttermilk Pastry recipe on the web!!Prep: 15 min We find this pastry very easy to roll and handle, and the baked crust is very flaky. It makes enough pastry for a two-crust pie. _ cups all-purpose flour _ teaspoon salt ___ cup shortening _ tablespoons butter or stick margarine _ teaspoons vegetable oil ___ cup buttermilk 1. Mix flour and salt in medium bowl. Cut in shortening and butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. 2. Mix in oil and buttermilk with fork until all flour is moistened and pastry leaves side of bowl. Divide in half; shape each half into a ball. If making one-crust pie, wrap second ball of pastry and freeze for later use. 3. Roll pastry as directed for One-Crust Pie or Two-Crust Pie on page 117. Fill and bake as directed in pie recipe. Or, for pie crust that is baked before filling is added, heat oven to 475°. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. *If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour. **Do not use vegetable oil spreads. NUTRITION FACTS: 1 Serving (using one crust) Calories 165 (Calories from Fat 110); Fat 12g (Saturated 3.5g); Cholesterol 5mg; Sodium 160mg; Carbohydrate 12g (Dietary Fiber 0g); Protein 2g % DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% DIET EXCHANGES: 1 Starch; 2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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