A college boyfriend's Grandma gave me a recipe for her Never-Fail Pie Crust many moons ago. It calls for 1/3 cup buttermilk which, really, who ever has on hand other than a commercial baker, right?
Anyway - her simple solution was to pour 1 Tbsp. of white vinegar into the 1/3 cup measure and fill the rest of the way with milk. This has worked every time and is truly amazing pie crust!
Another suggestion I saw recently in All You was to mix 1 cup of milk with 1 Tbsp. of lemon juice as a buttermilk substituion. I haven't tried it myself, but if I was out ouf white vinegar I'd give the lemon juice a shot.
Katie
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So, what do you think?