Sharon's Buttermilk Pie Crust

Peter's aunt Sharon makes the most delicious pies and it all starts with her amazing crusts! She gave this pie crust recipe to me over a year ago and I finally had a chance to use it on a pumpkin pie. If you live the battle of the tough crust you must try this. It is easy to work with and rolls out beautifully. I even rolled it twice and it was wonderful the second time. I took some cookie cut outs made the leaves and nuts from the scraps (which I rolled a third and fourth time), baked them and added them to the pie after it cooled a bit. The crust is flaky and rich. Thanks to Sharon- and this is not the last time you will read about her.

Happy baking. The season for warm kitchens is among us!

SHARON'S BUTTERMILK PIE CRUST
(this is a doubler recipe that makes 4-6 crusts depending on how thick you like your edges)

6 cups unsifted flour
1 tsp salt
2 cups white Crisco
2 tblsp oil
8 tblsp (1 stick) margarine or butter (I used butter)
1 cup buttermilk

Mix all ingredients except buttermilk in pastry blender until crumbly / or mix all dry ingredients and cut in cold butter, then pick up with your fingers and rub until crumbly. Stir in buttermilk. Divide into 4 to 6 equal parts and wrap in saran. Use and or refrigerate or freeze in a freezer bag. Use as you would any other pie crust.

*for the picture I used two pie crusts for a deep dish pie pan and cut outs.