Buttermilk Pie Crust
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.
Servings: 2 Pie Crusts
Pastry Cutter (optional)
- 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.
Serving: 1pie shell | Calories: 1443kcal | Carbohydrates: 128g | Protein: 19g | Fat: 96g | Saturated Fat: 60g | Cholesterol: 251mg | Sodium: 1241mg | Potassium: 275mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2935IU | Calcium: 120mg | Iron: 7mg