2 1/2 cup flour
2 tbsp sugar
1 tsp salt
1/2 cup butter, sweet, chilled & diced
1/2 cup crisco, chilled
6 tbsp buttermilk
Directions
Combine flour, sugar and salt in large bowl. Add butter and
shortening. Cut in using hands or pastry blender until mixture
resembles coarse meal. Add buttermilk and stir with fork until moist
clumps form. (Dough can also be prepared in processor. Using on/off
turns, cut butter and shortening into dry ingredients until coarse
meal forms, Add buttermilk and process just until moist clumps form.)
Press together to form dough., Divide dough in half. Gather dough
into balls; flatten into disks. Wrap separately and chill 1 hour.
(Can be prepared ahead. Refrigerate 1 week or freeze 1 month, Let
dough stand at room temperature to soften slightly before using.)
Bon Appetit, November 1991
Servings: 8 servings
Buttermilk Pie Crust Dough Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Dessert; Pie
The History of Recipes
It is quite possible to track the history of recipes back into the distant past, in truth as far back as pharonic Egypt, and maybe even further. However, mostly, these old cookbooks were just very simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As our culinary historical trip moves on a few more years we find two books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals served to the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new foods and spices caused an explosion in recipe books, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful and rich houses tried to offer the most exotic meals, and because of this the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the 20th century, cook books were starting to become popular mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Buttermilk Pie Crust Dough recipe.
