Buttermilk Pie Crust

This buttermilk pie crust recipe is so simple! You will be using it all the time and you can kiss the store-bought pie crusts goodbye! It’s that easy. Not to mention the bragging rights of being able to make a pie crust from scratch.

This particular recipe is enough to make two pie crusts for a top and bottom crust. It’s enough to cover a deep 9-inch pie dish and you will likely have a little dough left over.

This buttermilk pie crust recipe does not have any added sugar. The real flavor comes from buttermilk and almond extract. There is something about the flavor combination that really makes this crust unique. People always tell me they love it because it’s not too sweet but not plain tasting either.

I used salted butter in this recipe but you can absolutely use unsalted butter if you wish. I tend to use salted butter in most of my fruit or sweet-flavored pies. The added flavor of a salty buttery crust seems to balance out the sweetness in the pie filling. Is your mouth watering yet?

Why Buttermilk?

In my opinion, ingredients like buttermilk, sour cream, yogurt, or sourdough starter make EVERYTHING better. Everything from homemade pies, bread, and more! The final product always turns out with a richer tangier flavor and an overall smoother velvety texture. After I switched to buttermilk in my pie crust, I never really turned back.

It’s worth mentioning the health benefits of using buttermilk instead of more traditional pie crust ingredients. The type of buttermilk you buy from the local grocery store will likely be cultured buttermilk. It is usually lower in fat and has a good nutritional value which is an added bonus.

Don’t have buttermilk on hand? Try this buttermilk substitute.

It’s all about the crust!

-Everyone

Let’s be real. Pie is delicious and there are so many varieties. Fruit pies, pot pies, meat pies… But when it comes down to it, it’s all about the crust. If the crust isn’t out of this world, you might as well chuck it in the compost pile.

That may have been a little much, but you know what I mean. Here are some tips below to help you make sure your buttermilk pie crust is a cut above the rest.

4 Tips for making Buttermilk Pie Crust:

1. Sift your dry ingredients.

Always sift your dry ingredients. That includes ingredients like all-purpose flour, sugar, salt, etc. This will ensure your mixture does not end up with any major clumps that could potentially ruin the consistency of your crust.

2. Measure the right way!

Measure your flour the right way! Avoid the urge to dunk your measuring cup into a heap of flour. This will pack your flour into the cup and likely give you an inaccurate measurement. Instead, try using a tablespoon and scooping the flour into your measuring cup. Once your flour has peeked over the top of your measuring cup, simply drag your finger or butter knife right over the top of the cup. Now you have the exact measurement of flour for your buttermilk pie crust.

3. Keep the butter COLD!

I can not emphasize this enough. One of the best ways to do this is to avoid touching the butter with your hands as much as possible. Use other utensils for mixing like a wooden spoon. Your hands are warm and as soon as your butter starts to melt, your pie crust will not turn out light and flaky. And we want the FLAKY BUTTERY CRUST! I like to cut my butter up into cubes and keep it in the fridge until it’s time to add it to the flour. You will eventually have to use your hands when you are shaping your dough, just do it quickly and put your dough right back in the fridge to keep cool! That leads me to my last tip…

4. Refrigerate your dough

Keep your dough cold as well. I preferably cool my pie crust in the fridge overnight before I make a pie. But if you plan on making it the same day, refrigerate your dough for at least an hour or two. It will make handling your buttermilk pie crust dough so much easier! You should also keep your dough as cold as possible while you are assembling your pie. This will make the final appearance of your pie much better!

Buttermilk Pie Crust Ingredients:

• 2 1/2 cups of all-purpose flour

• 1/2 cup of buttermilk (you may need more)

• 2 sticks of salted butter cut up into small cubes

• 1 teaspoon of almond extract (or extract of your choice)

Buttermilk Pie Crust Instructions:

1. Sift 2 1/2 cups AP flour into a large bowl
2. Using a pastry cutter or fork, cut in 2 sticks of cubed cold butter until the mixture looks like cracker crumbs
3. In a separate bowl, measure out 1/2 cup of buttermilk
4. Add 1 teaspoon of almond extract to the buttermilk and mix
5. Combine the buttermilk mixture with the flour mixture and stir together with a spoon. Avoid using your hands!
6. Add more buttermilk as needed until your dough comes together in one ball
7. Turn your dough ball out on a floured counter surface and shape your dough into an even ball.
8. Divide your dough ball in half. One half should be slightly larger than the other. The larger half is for the bottom pie crust. The smaller half is for the top crust.
9. Wrap your dough balls in plastic wrap and store them in the fridge to keep cold!
10. Refrigerate your dough for at least 1-2 hours before making your pie!

My Favorite Pie Tools

In the video below you can see me using one of my absolute favorite gadgets while I’m working with this buttermilk pie crust. The talisman pastry wheel to cut out some stripes for my American flag pie. There is no guesswork and the stripes turn out perfect every time! I also use it when I make lattice crust pies and they turn out beautiful!!!

If I know my pie is going to have a thick outer crust edge, I always make sure to tent it with some tin foil. This will prevent it from burning. I recently invested in this pie shield and it makes this task so much easier!

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For the Visual Learner

Check out our YouTube video below for a step-by-step tutorial on how to make the super-easy delicious buttermilk pie crust from scratch!

Pin it for later!

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What is your favorite pie crust?

Do you have a sweet tooth and love sugary pie crusts? Or maybe a salty savory fan? Do you have a favorite pie crust recipe? Let me know in the comments below!