Perfectly buttery and super flakey, this Buttermilk Pie Crust is the best recipe for making savory pies as well as one you want to have a richly-flavored crust. This recipe is simple, easy, and results in 2 thick pie crusts.
Buttermilk Pie Crust
With there being so many options for savory pies such as tomato pie and chicken pot pie, you need a good neutral pie crust. This buttermilk pie crust is perfect for those types of recipes and is extremely easy to make.
The versatility doesn’t stop there! This delicious pie crust can be used for any sweet pie as well and will balance those super sweet ones like a pecan pie. Because this recipe makes 2 full crusts you can use the extra for latticework or a pie topper.
Pie Crust Ingredients
Pie crusts only contain a few main ingredients and since they’re the base for your recipe you want to make sure to choose quality ones. I tend to prefer organic and very clean ingredients, however, this isn’t necessary to make this recipe taste delicious. If you can opt for high-quality ingredients when making a simple recipe like this one for big flavor.
- All-Purpose Flour: I prefer to use King Arthur Unbleached All-Purpose Flour, which has a high protein level. This helps it to rise perfectly and last longer. Any all-purpose flour will work for this recipe.
- Sugar: My choice of sugar is mostly organic cane sugar, which is produced solely from sugarcane and isn’t as processed as granulated sugar. There is also a hint of molasses in cane sugar. Granulated sugar will work for this recipe too.
- Salt: the salt is key for neutralizing the flavor of the crust. Since this pie crust is generally used for more savory pies you don’t want it to be too sweet and the salt helps balance this. It also counteracts the bitterness of the recipe.
- Unsalted Butter: my favorite type of butter to use for this pie crust is unsalted pasture-raised butter, which has a super creamy taste and texture. It makes the crust velvety soft once baked.
- Buttermilk: this main ingredient adds a tangy-richness to the pie crust, and you can even make you’re own, however, a high-quality version from your local grocer will work just fine. If you can get your hands on a local version at a farmers market that would be best.
How to Make Buttermilk Pie Crust
- Mix the Dry Ingredients: In a large bowl whisk the flour, sugar, and salt together until well combined. Add the cold cubed butter to the mixture and toss to coat.
- Cut in the Butter: Pour the mixture out onto a clean surface and use a rolling pin to mash the butter into the flour mixture. Use your hands or a bench scraper to work the butter in. Don’t overwork the dough, it should be slightly flakey and there will be some butter chunks.
- Chill: Place the bowl into the freezer for 10 minutes to chill the ingredients.
- Add Buttermilk: Pour the buttermilk into the bowl and use your hands to work it into the dough forming it into a ball.
- Chill Again: Divide the dough in half and flatten into a disc-like shape. Cover with plastic wrap and place in the refrigerator to chill for 1 hour or overnight.
- To Use: Let the dough sit at room temperature for 5 minutes before using a rolling pin to roll it out to a 12-inch sized circle. Place the dough into a pie dish.
How to Roll Out a Pie Crust
One the dough has chilled you can begin to prep it for baking. To roll the pie crust out perfectly you don’t want to press down to hard when rolling it. Place the dough on a lightly floured surface and start in the center and work your way out in all directions. Use your hands to turn the dough as you work your way around.
For a 9-inch pie, I prefer to roll my pie crust out to about a 12-inch sized circle which leaves room for crimping the edges.
What to Use a Buttermilk Pie Crust For
This delicious crust can really be used for any type of pie, however, some of the best options are savory ones.
- Quiche Recipes
- Tomato Pie
- Chicken Pot Pie
- Tomato Galette
- Any Sweet Pie too!
Tips for Preparing the Best Pie Crust
- Make sure to use cold ingredients.
- After cutting the butter into cubes put it in a bowl and place it in the freezer for 10 minutes so it’s extra cold.
- If the dough becomes overly stick when trying to work in the butter or rolling it out place it in the refrigerator for a few minutes.
- If your dough is too dry add additional buttermilk 1 teaspoon, work it in and repeat if necessary.
How to fix overworked pie dough
If you have a tendency to overwork your pie dough making it droopy and to thin then you might want to try this little trick. Add vodka! This may sound insane, but it’s a little known secret that comes from the professionals at Cook’s Illustrated. Adding vodka to your pie dough keeps the crust flakey and tender.
To try this out in this recipe use 1/4 cup of vodka and 1/4 cup of buttermilk instead of the full 1/2 cup of buttermilk.
How long does homemade pie dough last in the fridge?
If you’d like to make your pie dough before you prepare your pies then you can wrap it in plastic wrap and store it in the fridge for up to 3 days. Before rolling it out let it sit at room temperature for 5 minutes.
Can you freeze homemade pie crust?
Yes. In order to store the pie crust in the freezer, it needs to be wrapped in an additional layer of plastic wrap or placed in a zip-top freezer bag. It can be stored in the freezer for up to 2 months. Allow it to thaw overnight in the fridge before using and then sit at room temperature for 5 minutes before rolling it out.
- Mixing Bowls
- Pastry Cutter (optional)
- Rolling Pin
- Wooden Spoon
- Plastic Wrap
- 2½ cups All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Unsalted Butter cold and cut into cubes
- 1/2 cup Buttermilk
- In a large bowl whisk the flour, sugar, and salt together until well mixed. Add in the cubed butter and stir to coat in the mixture.
- Pour the mixture out on to a clean surface (I use my countertop) and use a rolling pin to mash the cold butter into the flour mixture. Use your hands or a bench scraper to bring the mixture back to the center of your working space. Continue this process until all the butter is mixed into the flour, which will have a flakey consistency.
- Place the mixture back into the bowl and sit in the freezer for 10 minutes to chill the butter again.
- Add the cold buttermilk to the chilled mixture and use your hands to work the dough together into a ball. If the mixture is too dry add additional buttermilk 1 teaspoon at a time until it becomes doughy.
- Divide the dough in half and flatten into disc-like shapes and cover in plastic wrap. Before using place in the refrigerator to chill for 1 hour or up to 5 days. To freeze double-wrap the dough and place in the freezer for up to 2 months.
- Before rolling the dough out, let it sit at room temperature for 5 minutes.
- Lightly flour your work surface and use a rolling pin to roll the dough out into a 12-inch sized circle, making sure to roll in all directions. Dough should be about 1/4-inch in thickness.
- Transfer the rolled dough to a pie dish and fill with desired pie filling. Use your fingers to pinch the edges into a crinkled edge. Either save the other dough for another pie or use for making a lattice or pie topper design.
- Bake the pie according to the directions.