Buttermilk Pie Crust
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This Buttermilk Pie Crust is buttery, flaky and so easy to make. It’s super versatile and tastes ten times better than store-bought pie crust!
This flaky Buttermilk Pie Crust is made with just five simple ingredients and tastes ten times better than store-bought pie crust! Typically pie dough is made with water but I love using buttermilk instead because it makes the crust so tender and flavorful.
Not only is this pie crust delicious, but it’s also super easy to make. A lot of recipes use forks or a pastry cutter to cut up the butter in the pie dough. While this does work it’s a much slower process, which poses the risk of the butter becoming warm, and when it comes to pie dough cold butter = flaky pie crust. In this recipe, all you have to do is cut your butter into cubes and add it to your dry ingredients then mix it all on low speed in a stand mixer fitted with a paddle attachment until the butter is pea-sized.
Ingredient Breakdown
All-purpose flour – gives the pie crust structure.
Granulated sugar and salt – enhances flavor.
Butter – makes the pie crust flaky.
Buttermilk – provides flavor and makes the pie crust tender.
How To Make Buttermilk Pie Crust
1. In a mixing bowl combine the all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. Add the buttermilk to the mixture then to mix on low speed. Stop mixing when the dough is rough and shaggy.
4. Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days. It can also be frozen for up to 3 months.
Recipes To Make With Buttermilk Pie Crust
Pro Tips For Buttermilk Pie Crust
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Keep the butter cold at all times! Cold butter makes a flaky pie crust so put it in the fridge if you notice it getting too warm.
- Don’t overwork the pie dough otherwise it will become tough.
- Add 1/4-1/2 teaspoon of cinnamon and/or nutmeg to the pie dough for a deliciously spiced pie crust!
My Favorite Pie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- 9 inch pie dish I love the white but I also have it in red!
- French rolling pin gives you more control than rolling pins with handles.
- Dough rolling mat has measurements which makes it easy to roll out pie dough to the perfect size.
- Pastry wheel makes it easy to cut lattice strips.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Buttermilk Pie Crust
Equipment
- Stand mixer
- Rolling Pin
Ingredients
- 150 g (1 1/4 cups) all-purpose flour
- 12 g (1 tbsp) granulated sugar
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 60 g (1/4 cup) buttermilk
Instructions
- In a mixing bowl combine the all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Add the buttermilk to the mixture then to mix on low speed. Stop mixing when the dough is rough and shaggy.
- Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter in the pie crust. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- This recipe makes dough for one 9-inch pie crust.Â
- Pie dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge. It can also be frozen for up to 3 months.
- Nutrition: the provided nutritional information is an estimate for the entire pie crust. Please read my Nutrition Disclaimer for more information.
