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This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.

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Recipe Summary test

prep:
10 mins
additional:
4 hrs
total:
4 hrs 10 mins
Servings:
12
Yield:
12 hand pies' worth of dough
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.

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  • Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.

  • Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

Cook's Note:

Substitute vegetable shortening for the lard, if desired.

Nutrition Facts

211 calories; protein 3.9g; carbohydrates 27.9g; fat 9g; cholesterol 8.9mg; sodium 102.1mg. Full Nutrition
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