Vanilla and Bean · by Traci York★ 5.0 (2)
How To Make an All Butter Buttermilk Pie Dough
NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 21%
CARBS 54G36% OF CAL
7G FIBER43G OTHER4G TOTAL SUGAR
FAT 36G55% OF CAL
22G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An all-butter pie dough hydrated with buttermilk for exceptional tenderness. This component makes one or two 9.5-inch pie crusts and includes instructions for par-baking.
componentamerican🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Pan Spray
- 1/2 cup (113 grams) Unsalted Butter (refrigerated)
- 3 tablespoons Milk
- 1 1/2 teaspoons Apple Cider Vinegar (see note on buttermilk)
- 1 1/4 cups (190 grams) All Purpose Flour
- 1 tablespoons Organic Cane Sugar
- 1/2 teaspoon Sea Salt
- 1 cup (226 grams) Unsalted Butter (refrigerated*)
- 6 tablespoons Milk
- 3 teaspoons Apple Cider Vinegar
- 2 1/2 cup (380 grams) All Purpose Flour
- 2 tablespoons Organic Cane Sugar
- 1 teaspoon Sea Salt
At a glance
PER SERVING · TIME 45M
CAL 30%·PRO 21%
CARBS 54G36% OF CAL
7G FIBER43G OTHER4G TOTAL SUGAR
FAT 36G55% OF CAL
22G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 14mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.