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Buttermilk Shortcrust Dough

Buttermilk Shortcrust Dough

Buttermilk Shortcrust Dough

Makes 1 Double Crust Pie
Recipe by: Denise Marchessault

- 3 1/2 cups (455 g) pastry flour
***If unable to find pastry flour we ended up substituting 1/2 all purpose flour and 1/2 cake flour for every 1 cup of pastry flour so for this recipe it would be 1 3/4 Cups of each***
- 1 tsp (6 g) table salt
- 1 1/3 cups (305 g) unsalted butter, chilled and cut into 1-inch cubes
- 1/4 cup + 2 Tbsp (90 mL) buttermilk
- 1/4 cup + 1 Tbsp (75 mL) whole milk


1. Combine Dry Ingredients:
- In a food processor, add 3 1/2 cups of pastry flour and 1 tsp of salt.
- Pulse a few times to mix the dry ingredients together.

2. Add Butter:
- Distribute the chilled butter cubes evenly over the flour mixture.
- Pulse the mixture until it resembles coarse crumbs with some pea-sized pieces of butter.

3. Incorporate Liquids:
- Pour in the buttermilk and whole milk all at once.
- Pulse the mixture just until the dough starts to come together. It should appear crumbly but should stick together when squeezed. If it's too dry, add more milk, one teaspoon at a time, pulsing after each addition until the desired consistency is achieved.

4. Chill the Dough:
- Transfer the dough to a piece of parchment paper.
- Gently form the dough into two squat disks, each about 1 inch thick.
- Wrap each disk in plastic wrap.
- Refrigerate for at least 1 hour, or up to 3 days, to firm up the dough.

5. Prep for Rolling:
- Remove the dough from the refrigerator and let it sit at room temperature until soft enough to roll.
- It’s ready to roll when you can press your finger into the dough and it leaves an imprint.

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