Maurice - Shortcrust pastry (buttermilk)

Thanks to Allrecipes.com

https://www.allrecipes.com/recipe/216057/buttermilk-pie-crust/

Note: I have increased ingredients by 50% from the web page's directions. This yields sufficient pastry for a top and bottom crust for a 9 1/2" diameter, 2" deep pie dish.

Ingredients

3 cups all-purpose flour

1 1/2 teaspoons salt

1 cup vegetable shortening

4 1/2 tablespoons cold butter

1/2 cup buttermilk

3 teaspoons vegetable oil

Instructions

Whisk the flour and salt together in a bowl. Cut the butter and shortening into small pieces with a knife (saves time with the pastry cutter). Cut the shortening and butter into the flour with a pastry cutter until the chunks are the size of small peas.

Stir in the buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.

Divide the dough roughly 60/40 - the larger piece will be for the pie dish, the smaller piece for the top - and roll each piece into a ball. Put each piece of dough between two sheets of parchment paper and roll them out. The larger one should be about 14" in diameter, the smaller one about 11-12".

Keep the rounds of dough flat and put them in the freezer for 30 mins or so. This will help to firm them up and also make it easier to remove the parchment paper. Remove the paper slowly, it will try to stick to the dough and tear it.

Pre-bake the lower half of pastry. Preheat the oven to 475 degrees. Leave extra dough on the top edge of the pie dish, prick the dough all over the bottom and sides with a fork, and bake for 8-10 minutes. It will shrink, but with the extra you left, it should now fill the bottom and sides. 

Fill the pie with the filling of your choice and place the top crust in place. Make a hole in the top for steam to escape. Bake at 475 degrees for about 15 minutes.