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“This recipe was shared in St Anthony Messenger magazine. It makes a sweet, rich pie dough, suitable for custard or fruit fillings. This recipe makes enough dough for 5 1-crust pies.”
READY IN:
30mins
SERVES:
30
YIELD:
5 pie crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, whip eggs and sugar until creamy.
  2. Blend in 1 tsp each of baking soda, baking powder, and vanilla.
  3. Add 1 cup oil and 1/2 cup buttermilk, mixing well.
  4. Add 5 cups flour, stirring well after each cup. Do not overmix, or dough will get tough.
  5. Roll dough 1/4 in thick and drape over pie tin, leaving 2" flopping over edge of pan.
  6. Note: If adding a pre-cooked filling, pick up flaps of dough and pull back over filling to creat a 1" collar around outer edge of pie. (No top crust needed; latticework optional).
  7. Bake at 375 - 400 degrees until crust is deeply golden. Time will vary based on whether crust is filled or not.

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