Yield: Yields two 9-inch pie crusts.
For a truly southern pie, lard is a must: it gives you the same flakiness as shortening but also adds a richness of flavor that shortening lacks. If you’re a vegetarian, substitute vegetable shortening for the lard, and just don’t tell your southern friends. This recipe will give you dough for two pies crusts but you’ll need only one for the Buttermilk Pie; freeze one disk of dough for future use.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?